![]() ![]() While classic name-brand chocolate chips work great I like to take it up a notch by using just chocolate, chocolate chips have other ingredients in them making them stay chip-like. This star ingredient helps tenderize the dough for a soft delicious cookie bar. I opted to use baking powder instead of baking soda so that these bars don't puff up too much and have a more level surface, as opposed to really raised edges. This little ingredient helps all of the other ingredient profiles shine through! Old Fashioned Rolled Oats. You could also use quick oats but I prefer the extra chewy that you get from the rolled oats.Think about it -what one person scoops into a "cup" is completely different from what someone else scoops! This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. I suggest a scale to weight the flour as opposed to measuring by volume in cups.īaking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. ![]() You'll want to make sure you accurately measure the flour for the best results. I can't have a cookie without vanilla, use the real stuff! You'll need one whole egg and one large egg yolk, the additional egg yolk adds extra richness and fat which will help create a chewier, denser bar. I like using a combination of white granulated sugar and light brown sugar for the most perfect flavor cookie bars. The butter just needs to be melted and slightly cooled before using. In my opinion, these are perfectly chewy from the oats but not just oaty, there is still a cookie texture too. We love that recipe at my house and make it often! This recipe was developed based on my chocolate chip cookie bars recipe. ![]()
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