Preheat oven to 350°F. Grease a 13-by-9-by-2-inch
baking pan.
Beat butter, granulated sugar and brown sugar until
well blended. Add eggs one at a time, beating well
after each addition. Stir in vanilla.
Stir together flour, baking powder and salt; beat into
the butter mixture. Stir in chocolate chips and nuts.
Spread half of the batter (about 2 1/2 cups) in the
prepared pan. Spoon syrup over the top; evenly
spread over the surface to within 1/2 inch of the
edges. Drop teaspoonfuls of the remaining batter over
the syrup so the surface is almost completely covered.
(As the blondies bake, the syrup showing in the
spaces between the batter will form a paisley effect.)
Bake for 35-40 minutes, or until lightly browned. Cool
completely in the pan on a wire rack. Cut into bars.
Makes about 36 bars.
Brands may vary by region; substitute a similar product.
3/4 cup ( 1 1/2 sticks) butter
or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light
brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking
powder
1/4 teaspoon salt
2 cups ( 12 ounces) semisweet chocolate chips
1/2 cup chopped nuts
1/2 cup Hershey’s Syrup*
Chocolate Chip Paisley Blondies
The Hershey Company
Preheat oven to 350°F.
Beat butter, sugars, milk, egg and vanilla in a large
bowl until light and fluffy.
In a separate bowl, combine flour, cinnamon, baking
soda and salt. Gradually add to the butter mixture,
mixing well.
Stir in oats, raisins and nuts.
Drop the dough by tablespoonfuls onto ungreased
cookie sheets. Bake for 12-15 minutes. For a softer
cookie, bake until the edges are golden brown and
the tops just set. For a crisper cookie, bake until
the tops are golden brown.
Remove from the cookie sheets and let cool on wire
racks. Makes 3 dozen cookies.
3/4 cup butter or margarine,
softened
1 cup brown sugar, packed
1/2 cup sugar
1/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground
cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups quick or old-fashioned oats
1 cup Sun-Maid raisins
1 cup coarsely chopped
nuts (optional)
Classic Raisin Oatmeal Cookies
Sun-Maid Growers
