Categories: Dessert

Ingredients

• 4 tbsp. unsalted butter, softened
• 1/4 cup canola oil
• 3/4 cup light brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/4 cups whole-wheat pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup rolled oats plus 2 tbsp., divided
• 1/4 cup creamy peanut butter
• 1/3 cup chopped bittersweet chocolate, divided

Directions

1. Preheat oven to 325. Generously coat a 9-inch cast-iron skillet with cooking spray.

2. Beat butter, oil, and brown sugar in a large bowl with an electric mixer on medium speed, scraping down the sides as necessary, until fluffy, about 4 minutes. Add egg and vanilla; beat until combined.

3. Whisk flour, baking powder and salt in a medium bowl until combined. With the mixer on low, gradually add the dry ingredients to the wet ingredients, beating just until combined. Beat in 1/2 cup oats.

4. Spread half the dough in the bottom of the prepared pan. Spread peanut butter over the dough. Sprinkle with half the chocolate. Drop the remaining dough by heaping tablespoon-fuls over the peanut butter and spread in an even layer. Sprinkle with the remaining chocolate and 2 tbsp. oats.

5. Bake for 35 minutes. Cover loosely with foil and continue baking until golden brown, about 10 minutes more. Let cool for 15 minutes, then cut into 12 wedges.

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