A few weeks ago I was faced with a dilemma that most foodies (or anyone who just really wants some home baked cookies) dreads...
You make some fantastic cookie dough. Line your baking sheet, and scoop out your rounded tablespoons of dough, open the oven door to slide them in...
and BAM!
The oven isn't hot. Not even the teeniest bit, and you have been preheating your oven for well over 20 minutes now.
Yep, my oven was on the blink and the repair guy couldn't make it to my house for 2 days.
But heeeyyyyy....
I have cookie dough over here!
Okay, sure I could have just froze it to defrost and bake another day, but I wanted some cookies that day, damnit. ;)
So I did what any resourceful home cook would do...
I pulled out my Crock Pot! Yes, it was gamble.
But guess what?
It worked! :)
What you will need:
2/3 cups oats, blended into a fine powder
1/3 cup whole oats
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 stick butter, room temperature
1/2 cup peanut butter
1 cup light brown sugar
1 egg
1/2 tsp vanilla
1 cup white chocolate chips (you could also use regular chocolate chips- I am sure it would be just as good)
In a medium bowl, whisk together the dry ingredients- the ground oats through the cinnamon. Set aside.
In a large bowl, beat together the butter, peanut butter, and brown sugar until light and fluffy. Add in the egg and vanilla, and beat again until just combined.
Add the dry ingredients to the wet ingredients and mix well. Mix in your chocolate chips.
Line your Crock Pot with parchment paper & then lightly coat the paper with cooking spray.
Spread your cookie dough evenly onto the parchment paper lined Crock Pot.
Bake on low for 3 hours, leaving the lid slightly ajar for the last 30 minutes.
When done, the edges of the cookie will be golden brown and the center almost set, but not quite.
Remove the cookie from the Crock Pot using the edges of the parchment as "handles". Let it cool on the parchment paper for 30 minutes on a wire rack.
Once cooled, invert onto a cutting board and peel away the parchment paper. Cut into squares.
This recipe makes 12-14 cookie bars.
These cookie bars turned out better than I could have imagined. I am actually kind of glad that my oven was broken that weekend now. ;)
The edges were nice and crispy and the centers were moist and slightly gooey.
Have you ever "baked" in your Crock Pot before? I would love to know what you made (& feel free to leave me a link to the recipe in the Comments section!).
Crock Pot White Chocolate Chip Peanut Butter Cookie Bars
Prep Time: 12 minutes
Cook Time: 3 hours
Ingredients (12-14 cookie bars)
- 2/3 cups oats, blended into a fine powder
- 1/3 cup whole oats
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 stick butter, room temperature
- 1/2 cup peanut butter
- 1 cup light brown sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup white chocolate chips (you could also use regular chocolate chips- I am sure it would be just as good)
Instructions
In a medium bowl, whisk together the dry ingredients- the ground oats through the cinnamon. Set aside.
In a large bowl, beat together the butter, peanut butter, and brown sugar until light and fluffy. Add in the egg and vanilla, and beat again until just combined.
Add the dry ingredients to the wet ingredients and mix well. Mix in your chocolate chips.
Line your Crock Pot with parchment paper & then lightly coat the paper with cooking spray.
Spread your cookie dough evenly onto the parchment paper lined Crock Pot.
Bake on low for 3 hours, leaving the lid slightly ajar for the last 30 minutes.
When done, the edges of the cookie will be golden brown and the center almost set, but not quite.
Remove the cookie from the Crock Pot using the edges of the parchment as "handles". Let it cool on the parchment paper for 30 minutes on a wire rack.
Once cooled, invert onto a cutting board and peel away the parchment paper. Cut into squares.
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