The butter doesn't need to be creamed and you don't need a mixer. The oatmeal cookie batter is swirled with peanut butter just before going into the oven.You can swap out the chocolate chips for butterscotch or peanut butter chips if you like.The whole recipe comes together in one bowl so there is minimal clean up. You have a crisp top and then a soft and chewy middle. These bars are like a cross between a blondie and a cookie bar.This recipe is perfect for family gatherings, bake sales or potlucks! These bars are made in 8x8 pan but you can double the ingredients and bake it in a 9x13 pan if you need more. These simple peanut butter oatmeal bars are like a mix between a blondie and an oatmeal chocolate chip cookie - the perfect combo if you ask me! You'll love these bars if you love my cookie butter blondies or my peanut butter oatmeal cookies. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.These soft and chewy peanut butter oatmeal bars are stuffed with so many chocolate chips! It only takes 10 minutes to prepare these thick cookie bars, plus you just need one bowl to make these. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. For a gooey center, take the bars out of the oven when they still have a slight jiggle when you shake the pan.Ĭalories: 505 (25%) | Carbohydrates: 62 g (21%) | Protein: 4 g (8%) | Fat: 28 g (43%) | Saturated Fat: 17 g (106%) | Cholesterol: 56 mg (19%) | Sodium: 344 mg (15%) | Potassium: 358 mg (10%) | Fiber: 5 g (21%) | Sugar: 45 g (50%) | Vitamin A: 510 IU (10%) | Calcium: 66 mg (7%) | Iron: 3.6 mg (20%)Įrren's Kitchen is written and produced for informational intentions only.Over mixing will result in a more cake-like texture. Don’t over mix the dough – once you add the flour, mix the dough by hand.Once set, they’re ready to come out of the oven. Put them back in the oven for five more minutes and test again. If the dough giggles in the center, they need more time. To test if a pan of cookie bars are done baking, cook according to the recipe and then gently shake the pan. How to Know When Cookie Bars Are Done Baking Spread the dough into a greased pan and bake. Mix to combine and then mix in the dry ingredients and fold in the chocolate chips. Add egg and vanilla extract and mix to combine well followed by the melted chocolate. Set aside.īeat butter, brown sugar and granulated sugar until creamy. Start with melting chocolate in a double boiler or in the microwave until just melted (for more information on how to properly melt chocolate, see my guide on How to Melt Chocolate). How to make Double Chocolate Chip Cookie Bars A good rule of thumb is a recipe that makes 18-24 cookies will fit in an 8×8 inch pan and 36 to 42 will fit in a 9×13 inch pan. The size pan you use depends on the recipe. I’ve tried it with my Peanut Butter Cookies, my Chocolate Chip Cookies, my Chocolate Chip Oatmeal Cookies, and this recipe is made from my Double Chocolate Chip Cookie Recipe. This method works best with drop cookies. To make a cookie recipe into a bar recipe, just make the cookie dough according to the recipe and instead of making it into cookies, just spread it into a pan and bake (no need to chill the dough).
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