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1
Position oven rack in the lower third of the oven; preheat oven to 350u00b0; butter and flour a 9x13 inch pan; set aside.
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2
In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
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3
In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
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4
Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
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5
Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
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6
Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
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7
Then stir in the flour mixture just until incorporated (do not beat).
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8
Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
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9
Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
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10
Set pan on a wire rack to cool for at least 30 minutes.
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11
Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
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12
Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
