No longer the mother of young children, I find myself sending care packages off to my college freshman.  At the beginning of every year, my son receives a box of Peanut Butter Oatmeal Brownies – something I don’t make very often anymore, but a treat I knew he loved growing up.

The first time they showed up in his dorm mailbox, he sent this text in response: “What's this baked good you sent?”

Me: “Peanut Butter Oatmeal Brownies. Pretending to be somewhat healthy.”

Him: “Haha! I’ll have one later.”

Later that day, I received another text from him: “I remember these! I love these! Wow, thanks!”

You’ll love them too.


Peanut Butter Oatmeal Brownies



1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup light brown sugar, firmly packed

2 eggs

1 teaspoon vanilla

1 (16-ounce) jar of natural peanut butter, smooth or chunky

2 cups whole rolled oats



Preheat oven to 350 degrees.  Lightly spray with non-stick spray a 13-inch by 9-inch baking pan.

In a small bowl, stir together the flour, baking soda, and salt.  Set aside.

In a large bowl, cream together the soft butter, peanut butter and 2 sugars until light and fluffy. Beat in eggs and vanilla. Beat in eggs and vanilla.

Spread mixture evenly into baking pan.  Smooth top.  Bake at 350 degrees for 25 – 30 minutes.  Test for doneness at 25 minutes.  A toothpick inserted into the center should come out clean with only a few crumbs and not wet batter attached to it.

Cool completely before cutting into 24 brownies.

Photo is the property of jeffreyw on Flickr.