Chocolate mini egg cookies are big , soft, and chewy chocolate cookies loaded with chocolate Easter mini eggs. This recipe requires no chilling and is easy to make. Perfect for Easter baking. WHY YOU’LL THESE Mini Egg COOKIES No dough chilling required. The recipe comes together …
These mint chocolate chip cookies are thick and chewy, peppermint flavoured, and full of chocolate chips. These cookie are easy to make, the dough does not have to be chilled, and are perfect for mint lovers! Not only do they look like mint chocolate chip …
Oatmeal chocolate chip cookie bars are thick, chewy, and easy to make! A cookie bar full of rolled oats and chocolate chips.
Chewy Texture. These bars are think and chewy.
Easy to Make. This recipe uses simple ingredients and is made using just one bowl.
Amazing flavour. If you’re a fan of oatmeal cookies than you’ll love the taste of these bars. They’re not overly sweet and have just the right amount of chocolate.
Start by preheating your oven to 350 F and lining your square baking pan with parchment paper.
In a large bowl beat butter and sugars together until light and fluffy, this usually takes a good 3-4 minutes.
Add in the egg and vanilla extract and continue to mixing till well combined.
In the same bowl you can now add in the baking soda, baking powder, salt, and cinnamon. Be sure all ingredients are mixed well together.
Stir in the flour. Mix in the rolled oats. Lastly, fold in the chocolate chips.
Pour dough into the lined baking pan and spread evenly in the pan. I find using your hands works best. Top with a few extra chocolate chips.
Baking for 27 minutes or until the edges are golden brown and the middle only has a slight jiggle to it.
Let bars fully cool to room temperature in the pan before removing and slicing.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
Store bars at room temperature in an airtight container. They keep for 4 days after baking.
No, for this recipe you need to use rolled oats (also called old fashioned oats). Quick oats will change the texture of the bar.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these oatmeal chocolate chip cookie bars!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
These festive Valentine’s Day Sprinkle blondies are a super chewy soft baked bar, full of festive sprinkles. This easy to make recipe is all done by hand and only uses one bowl. What are Blondies? Blondies have a similar baking style and fudgy texture as …
Bakery style carrot muffins are delicious, has a big and crunchy muffin top, full of carrots, and moist. This easy recipe makes the best carrot muffins. WHAT IS BAKERY STYLE MUFFIN? A bakery style muffin is the term given to a muffin when it is …
Triple chocolate cookies are made up of chewy chocolate cookie base full of semi sweet and white chocolate chips. This easy no chill recipe is perfect for any chocolate lover!
No Chilling Required– These cookies hold their shape perfectly so you don’t need to wait to chill them!
Basic Ingredients – The recipe uses common house hold ingredients so no need to make a large expensive grocery store trip.
Perfect Texture– These cookies are fudgy/chewy on the inside and have a slight crunch on the edges. They’re also full of chocolate chip so if you eat them warm there is also lots of gooey chocolate.
Preheat oven to 350 F and line baking sheet with parchment paper.
In a medium sized bowl whisk flour, cocoa powder, salt, and baking soda together. Set aside.
In a large bowl or stand mixer with the paddle attachment cream together butter and sugars until light and fluffy. This usually takes a good 3 minutes. Mix in the egg, egg yolk, and vanilla.
Add in the dry ingredients and mix till combined. Add the chocolate chips into the dough and gently fold in with a rubber spatula.
Scoop 3 tbsp worth of the cookie dough and shape into a ball. Place cookie dough balls 3 inches apart from each other on the baking sheet.
Bake for 9 minutes or until edges are set.
After removing from the oven, while cookies are still hot, add extra chocolate chips on top of the cookies. Let cool on the pan until room temperature.
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8 minutes until edges are set.
If you make these triple chocolate cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
Easy chewy Valentine’s Day sugar cookies require no chill time, use simple ingredients, and come together so easily. Sometimes you don’t have time to make elaborate holiday cookies, these are just as beautiful and delicious without all the time and work! WHY YOU’LL LOVE THEM …
This gingerbread loaf is a delicious sweet loaf, full of molasses, and warm spices. A gorgeous, easy to make, and tastes just like gingerbread. Why You’ll Love It Taste just like gingerbread. This loaf is full of the classic ginger bread spices and flavours, which include …
These Peppermint Brownies have the perfect chewy brownie texture and full of crushed candy canes and peppermint flavours. They are also topped with white chocolate and crushed candy canes. Decadent, delicious, and easy to make!
Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.
Perfect brownie texture. Decadent thick chewy brownies with a slight fudgy centre. These brownies are perfect and have the shiny crinkle crust on top. The also have a crunch from the candy canes.
Festive. These brownies are gorgeous and perfect for Christmas parties and gatherings over the holidays.
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vigorously mix 5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top. Mix in the vanilla and peppermint extracts.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips and crushed candy canes.
Pour batter into the lined pan and spread evenly.
Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and decorating.
Once brownies are room temperature slice them into 16 pieces. Spread the pieces out on parchment paper so you can see each side of the brownie.
Melt the white chocolate chips in the microwave. Do this by microwaving in 15 second increments and stirring in between.
Pour the melted chocolate into a piping bag, or zip lock bag and cut a small corner off. Drizzle the chocolate over top of the brownies.
Sprinkle the extra crushed candy canes on top of the chocolate. Pop in the fridge for a few minutes to help set the chocolate, enjoy!
These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to four days after baking.
If you make these peppermint brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
