i wanted to keep
the texture more chocolate chip cookie - like, and less gingersnap, but still keep those snappy, assertive spices that are known to linger after each bite!
Not exact matches
These cookies have a little
more sass than your typical
chocolate chip: with a bit of old fashioned rolled oats for added
texture and chewiness, a dash of cinnamon and a hint of espresso powder for richness and depth, and plenty of brown sugar for an incredibly rich, well - rounded flavor and moisture.
Like a brownie in shape and
texture, it was packed with all the brown sugar and butterscotchy goodness of my beloved
chocolate chip cookies, but softer and
more substantial.
Like a brownie in shape and
texture, blondies are packed with all the brown sugar and butterscotchy goodness of
chocolate chip cookies, but are softer and
more substantial.
The
texture is actually a cross between a brownie and a cookie that's and filled with
more melty
chocolate chips.
I ended up adding 1/2 bag of milk
chocolate chips, a splash
more of cream & vanilla to get it «un» - bitter, so I probably changed the
texture (trying it in ice cream cake tomorrow).
After combining, I added crushed pecans and about a quarter cup of dry rolled oats with the
chocolate chips to give it a bit
more texture.
While they did taste really great, the
texture came out
more cake - like and the
chocolate chips all fell to the bottom.
This recipe is a spin - off of our Grain - Free
Chocolate Chip Cookie Bars, but we added in some rolled oats and white whole wheat flour for
more of a traditional cookie bar
texture.
I struggled with what to call this recipe because there are so many yummy things to mention and it really is
more like a snack cake than a dense brownie / blondie
texture... but Peanut Butter Banana Honey
Chocolate Chip Snack Cake seemed like a mouthful...;) So here you go, call them whatever you like, but promise me you'll make these soon.