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Milly's Oatmeal Brownies

Reviewed: Sep. 29, 2013
I've been preparing this recipe for two years. Raving reviews from friends. Great texture. I use rolled oats, not instant. For a smoother texture you can used instant, or grind some or all of the oats in a food processor. I also use whole wheat flour. I have made it with lots of flavor variations. Some of the favorites were: ginger, red chile and diced dried mango pieces; ground almond, almond extract, orange zest, dried cranberries and white morsels; pecan and chocolate chips; chopped salted pistachios, dark chocolate and cardamom; raisins, chopped walnuts, cinnamon; shredded coconut, almond flakes and cocoa powder; etc. Can't go wrong. I recommend smoothing the batter in the pan, and letting them cool completely before cutting them up. Freezes nicely.
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