Of course not, but I like adding it to make these oatmeal bars an extra-special treat! If you want to cut down on the amount of chocolate you could just use the chips, or drizzle rather than spread the melted chocolate on top. Do I have to add the chocolate chips or spread melted chocolate on top? Turn the mixer to low and add half the flour (1 cup) then half of the condensed milk. In a mixing bowl, blend together butter, brown sugar, and powdered sugar until fluffy, about 2 minutes. Placing in the freezer allows you to keep them longer though (if they last that long! :)) I like to store mine in Stasher Bags or these containers. Line a 9x9' baking pan with aluminum foil or parchment paper. You can store these in the fridge or the freezer! If you store in the freezer, I recommend letting them sit out for a couple minutes before enjoying them. What is the best way to store these bars? I grab the medjool dates at Costco and remove the pits myself which is super easy to do! Make sure you either pick up pitted medjool dates or regular ones and remove the pits on your own □ Using medjool dates is super important in this recipe! It binds everything together to form it into the bars. Can I substitute anything for the pitted medjool dates? I don’t think I need to tell you how to enjoy a jar of peanut butter (!) but this type would also be delicious in my Peanut Butter Banana Overnight Oats. I love the creamy unsalted from Trader Joe’s for something like this. Rolled Oats, peanut butter (see my notes on choosing the best nut butter for this recipe below!), pitted Medjool dates, maple syrup, ground cinnamon, sea salt (flaky sea salt would taste best here!), & semi-sweet chocolate (both mini chips and larger pieces for melting to drizzle on top!) Choosing the right nut butter for Oatmeal Chocolate Chip Cookie Bars:įor these bars, I do use creamy peanut butter, but I don’t see why creamy almond butter wouldn’t work here either! But make sure it’s creamy!! The best peanut butter to use in this case is one that you can easily stir at the top and all the way through the nut butter. Just warning you now…they are dangerous □ You’ll want to keep going back for more! What you need to make these Oatmeal Chocolate Chip Cookie Bars: These are perfect to have in the fridge or freezer for a quick snack or a sweet treat at night. Remove them from the oven and transfer to a wire rack to cool completely. You may even have everything you need right now to throw these cookie bars together. Bake these chocolate chip cookie bars until set and lightly browned on top. Okay I’m obsessed with these Oatmeal Chocolate Chip Cookie Bars!! They remind me of chewy granola bars but with literally only a handful of ingredients. This recipe was originally published June 2015.These healthy Oatmeal Chocolate Chip Cookie Bars make for a delicious snack packed with oats, chocolate and peanut butter that’s perfect for meal prep – these no bake oat bars are happy stashed in the fridge or the freezer until you fancy a sweet treat! (To be completely honest, I add chocolate chips sometimes too.) I get this question all the time, and the answer is- yes of course! If you can’t bear to leave out the chocolate, or if you want to turn this into your go-to chocolate chip cookie recipe, feel free to add 1-2 cups of whatever kind of chocolate chips or chunks you like. Just when I thought there was nothing new to do with chocolate chip cookies! You have to give these a try, I promise you’ll fall in love too. Add coarse see salt to warm baked cookies, if desired.Portion onto cookie sheet and bake for 9-11 minutes.This will take a few minutes mixing by hand, but it will com together to make a thick cookie scoop. Add the flour, baking soda, and salt and stir until combined.This will lighten the color and texture even more. Wait for a few minutes, then mix again for 30 more seconds.You’ll notice the mixture lightens in color and starts to thicken. Add eggs and egg yolk one at a time, mixing for about 30 seconds after each addition. The mixture will be very soft and greasy.
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