I have to admit that though this chocolate chip dessert is beyond delicious, it is a little bit messy. But I think that’s part of the fun! Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter. Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.

Chocolate Chips (with Pictures) - wikiHow Life How to Make Chocolate Chips (with Pictures) - wikiHow Life

Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes. Bake for about 5 to 6 minutes, or until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Historical Fact– According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”. Salted Butter (softened)– I always used salted butter, but if you only have unsalted, just add a pinch of salt to the dough. Guacamole and queso are great, but I’d rather have a big bowl of this sweet cheesecake dip with fresh fruit any day of the week.Make sure your butter is softened prior to beating! If it’s cold, your frosting will be lumpy with chunks of butter. Dried fruit: Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 cup or less. Any fruit larger than a raisin will need to be broken up a bit more—either in the food processor or chopped by hand. Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl. You’ll love that they’re slightly dense but still super light. They’re tender and moist, with the perfect balance of sweet, chocolatey goodness. Use a kitchen scale to measure the flour. If you scoop the flour right into the measuring cup, it compacts, adding more flour than you need. Therefore, a kitchen scale is the most accurate method.

Mini Chocolate Chip Muffins (Easy Recipes) - Insanely Good Mini Chocolate Chip Muffins (Easy Recipes) - Insanely Good

Don’t overmix the batter, or the muffins will be dry. There’s no need for a stand or hand mixer here – it’s safer to use a good old rubber spatula. Stop as soon as your batter is incorporated. Small lumps are fine. Set up a double boiler. [3] X Research source Fill a small pot with about 2 inches (5.08) centimeters) of water and place it on the stove. Place a heat-safe, glass bowl on top of the pot. Make sure that the bottom of the bowl is not touching the water. Dina left a wonderful upgrade to my Bread Machine Oatmeal Bread–“ Love this recipe. I usually make a 1.5lb loaf. Besides the oatmeal I have added 1/4 cup-ish of sunflower seeds or 1/4 cup-ish of pumpkin seeds or a mixture of the 2…I live to add finely chopped dried cranberries along with the seeds and oatmeal…the kids don’t know they are eating healthy“ My daughter and I looovvee these bars. We always make them in a double and triple batch because they freeze so well. Combine all of the wet ingredients for the cupcakes in one bowl and the dry ingredients in another.

Coconut: Shredded or flaked coconut will work here. Unsweetened is best, since these are bars are sweet enough as is. You’ve no doubt used sour cream in a cake and maybe yogurt and buttermilk to add moisture to the crumb. The dish is loaded with cookie dough, cream cheese fluff, chocolate pudding, whipped cream, ganache, mini-chocolate chips, and chocolate chip cookie crumbles.

50 Recipes That Start with a Bag of Mini Chocolate Chips

Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats. If you skip this step and just add everything to the mix, you’ll end up with lumps of butter and cheese throughout.

These are amazing! Great recipe. I lightly toasted the oats for roughly 5 min at 400. Added extra 1.5tsp cinnamon. For the sweetener equal parts honey, maple syrup and coconut oil mixed with almond butter. I was skeptical the salt would be enough but I’m glad I followed the recipe here. Next I’d like to just make with blended dates/figs for the sweetener. Awesome base for playing with. I don’t usually like bars but I did enjoy a few bites of the batter- mostly these are for my kiddo who really likes them! I will say they are quite sweet especially if you add any dry fruit in the mix so go easy if you like things subtle :) Place the ingredients into the glass bowl. If you want to make dark chocolate chips, omit the butter. [4] X Research source The butter will give you richer, creamier chocolate, but it will also make the chips softer in the end. Chocolate chips made without butter will be more bitter, but they also will be less likely to melt. I don’t have a food processor, so I tried to blitz my almonds in the blender instead. I just ended up with basically ground almonds :(

Chocolate Chip Cupcakes Recipe - Easy Dessert Recipes Chocolate Chip Cupcakes Recipe - Easy Dessert Recipes

Anyway, does this matter? I plan to also add walnuts (which I will chop by hand), plus raisins, sunflower seeds and perhaps chocolate chips. How much ground almonds do you suggest I add? They’re both made almost the same way, only butterscotch is made solely with brown sugar to deepen the flavor. Scoop the dough with a small cookie scoop {or about ½ tablespoon} into your hand and roll until smooth. Place on a silicone {or parchment} lined baking sheet and add a few additional mini chocolate chips to the top {if desired}. Did you use the same brand of flour both times you made the cupcakes? Different brands of flour have different protein content and can affect the overall texture of the cupcakes. Also, make sure to measure the flour using the spoon-and-level method to avoid a dense and dry batter.Baking soda– this will give the cookie some lift and volume, rather than just flattening like a pancake. I was wondering how I might incorporate a salted caramel flavour to the recipe? It’s a request from my 15 year old. She has also gone of nut butters, would it taste ok with plain butter?