Makes 9 epic squares (or more if you cut them smaller!)
2 sticks (16 tablespoons) unsalted butter, super soft
2/3 cup light brown sugar
1/3 cup sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups rolled oats
3 cups rolled oats
1 teaspoons kosher salt
1/4 teaspoon baking soda
1/8 teaspoon baking powder
Heat the oven to 350°F. Pan spray one 8x8-inch baking pan.
In a large bowl, using a sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
In a food processor or blender, grind 1 ½ cups rolled oats down into a flour-like consistency, 30-60 seconds.
Transfer the oat “flour” into the mixing bowl, then measure the salt, baking soda, and baking powder in, as well. Add the additional 3 cups rolled oats and mix the dry ingredients on top together with the spatula first, before truly stirring them into the wet ingredients below. Mix all until just combined. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough.
Transfer to the pan and spread the dough evenly across the surface. Bake at 350°F for 20-30 minutes, until the dough has risen in height and the edges and surface are a deep golden brown and the bullseye center is set.
Cool in the pan before cutting into 3 rows of 3 squares and serving. At room temperature covered with a lid or plastic wrap, the bars will keep fresh for 1 week.
Recipe sounds good!