![]() I've made them several times and they always come out amazing. These are such a great variation on the classic chocolate chip cookie - I'm celiac and I use cup4cup and don't have to make any adjustments, which almost never happens. ![]() There are a few more picky steps here than your average chocolate chip cookie, but do it right and the results will make you feel like you know what you’re doing. Kathie Roller-Stell Okotoks, Alberta, CanadaĪwesome cookies! I am Vegan but used JUST Egg instead and added Applesauce (1/4 cup) and cran-raisons.SO good and crunchy from oatmeal and soft from applesauce. These are maybe the best cookies I have ever eaten and I'm really not much for sweets!!! YUM!!! So good! I did a mix of dark chocolate chips and butterscotch chips. These cookies are absolutely fabulous and I feel a tiny bit less guilty snarfing them down because of the oats! I use a kitchen scale and make 1 oz balls. I follow the recipe exactly, except I just use semisweet chocolate chips. This is the third of fourth time I've made these. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12–15 minutes (cookies will firm up as they cool). Step 5ĭrop ¼ cupfuls of dough onto prepared sheets. Line 2 rimmed baking sheets with parchment paper. Meanwhile, place racks in upper and lower thirds of oven preheat to 350☏. Freeze 15–20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24–36 hours. ![]() Turn dough out onto a work surface and flatten to a disk. Add oats and vanilla and beat just to combine. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add eggs one at a time, beating after each addition to incorporate before adding the next. Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3–4 minutes. Top with some flaked salt once you pull the pan of cookie bars out of the oven.ĭrizzle the cooled cookie bars with melted chocolate.Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl. Mix them in with the chocolate chips or omit the chocolate chips completely! Stir some chopped nuts, dried fruit, or dried coconut into the cookie bar dough. Just like with regular cookies, you can put your own spin on these cookie bars! For me, I found 12-13 minutes yielded the perfect results. I found that the best way to achieve that was to bake it at a slightly lower temperature than most cookie recipes, but for about the same amount of time. To achieve that nice chewy cookie texture, the key is to bake them so they are slightly underdone. You also don't have to worry about that last bit of dough that is either smaller or bigger than the rest of your cookie balls or that is missing some chocolate chips!Īll you need to do is simply dump all the cookie dough into a 9x9 baking pan (I line it with parchment for easy removal), spread it out evenly and bake! You can't get any easier than that! You don't need to divide the dough into cookie balls or worry about how you space them on a baking sheet. This is where the recipe deviates from how you would normally make cookies. ![]() The final step and, perhaps, the most important to some people, is to add the chocolate chips! At this point, it's going to look exactly as you expect cookie dough to look. Stir the dry ingredients into the wet, mixing it well until you form the dough. To the butter mixture, whisk in an egg and some vanilla extract and you've got your "glue", so to speak, to bind everything together. Next comes the wet, which starts with whisking together almond butter, melted butter, and brown sugar. It makes it easier to think about and easier to put everything together.įirst comes the dry ingredients, which is a combination of brown rice flour, millet flour, tapioca starch, xanthan gum, baking soda, and salt. I like to separate the ingredients into groups. Just as good as a cookie, but so much simpler because you don't have to fuss with making the cookie balls.ĪND believe it or not, these tasty bars are gluten-free but you would never know it! Making the Cookie Dough and it will be even harder to turn down these chocolate chip cookie bars! It's hard to turn down a chocolate chip cookie. ![]()
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