Ingredients 1x2x3x

• 1 1/2 cups old-fashioned rolled oats (not quick or steel-cut)
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but lovely)
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup neutral oil (like canola or light olive oil)
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk (dairy or unsweetened non-dairy)
• 2/3 cup add-ins (choose from chopped nuts, raisins, dried cranberries, dark chocolate chips, or shredded coconut)

Method

1. Prep the pan and oven. Heat your oven to 350°F (175°C). Line an 8x8-inch pan with parchment, letting a little overhang for easy lifting. Lightly grease the sides.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and oats. This helps prevent clumps and keeps the crumb even.
3. Combine the wet ingredients. In a separate bowl or large measuring cup, whisk the melted butter, oil, brown sugar, and granulated sugar until glossy. Add the eggs, vanilla, and milk. Whisk until smooth.
4. Bring it together. Pour the wet mixture into the dry. Switch to a spatula and fold until no streaks of flour remain. The batter will be thick and a bit sticky—that’s what you want for chewiness.
5. Add your extras. Fold in your chosen add-ins. For best texture, aim for no more than 2/3 cup total. Too many extras can make it crumbly.
6. Spread and level. Scrape the batter into the lined pan. Use the spatula to press and smooth it into an even layer, pushing to the corners.
7. Bake. Place on the center rack and bake for 22–28 minutes, until the edges are golden and the center looks set but still soft. A toothpick should come out with a few moist crumbs, not wet batter.
8. Cool for the perfect chew. Let the dessert cool in the pan on a rack for at least 30 minutes. Lifting it too soon can cause cracking.
9. Slice and serve. Use the parchment overhang to lift, then cut into squares or bars. Enjoy warm, room temp, or chilled.

Nutrition