The Crinkle Top Brownies You’ve Always Wanted

Hooray, it’s March! I always love this time of year as there really is a big shift in season from winter to spring. Granted, we’ll still get snow and cool weather, but there are a lot more mild days and sunshine.

To kick things off, I’ve been meaning to share this recipe for awhile. Our family loves brownies, as you can probably see from the various brownie posts on here.

The beautiful thing about brownies is that they are so different- some recipes are quite rich, others chewy, we can put toppings on them, or add texture to them. Growing up, we ate a lot of those boxed mix brownies in school. What I always loved about them was their crinkly, shiny top crust. So I was thrilled to find a recipe that recreates this. They’re undeniable!


How to make this high altitude adjusted recipe:

Crinkle Top Brownies

Adapted from King Arthur Flour

Crinkle Top Brownies
Recipe type: High altitude baking
This recipe has been adjusted for 6,600 feet. To make this recipe at Vail's altitude, ~8,000 feet, use ½ teaspoon baking powder.
  • 4 eggs
  • 1¼ cups good quality cocoa powder
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 1 teaspoon espresso powder or 2-3 tablespoons strong brewed coffee
  • ½ tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2¼ cups sugar
  • 1½ cups all-purpose flour
  • 2 cups chocolate chips
  1. Preheat your oven to 350 F.
  2. Lightly grease a 9 x 13" baking pan.
  3. In a large bowl, combine the eggs, cocoa powder, salt, baking powder, espresso powder/coffee, and vanilla extract. It will be thick. Have faith.
  4. In a saucepan set over low heat, mix the butter and sugar, stirring until melted.
  5. Continue to heat the mixture until it is hot- about 110-120 F, but not bubbling. It will be shiny- dissolving the sugar is key to that crinkly crust.
  6. Add the hot butter and sugar mixture to the cocoa powder mixture and stir until smooth.
  7. Add the flour and chocolate chips, stirring until smooth.
  8. Pour the batter into the prepared pan.
  9. Bake the brownies for about 30 minutes. The brownies are done when they feel set on the edges and the center looks moist but not uncooked.
Note: This recipe has been adjusted for high altitude baking. To make at sea level, increase the baking powder to 2 teaspoons. Baking times may vary slightly.


Our New Favorite Pancakes

By Chef Megan Joy / January 13, 2016

Over the holidays, I received several new cookbooks to add to my collection. One that I’ve been using a lot- Breakfast: Recipes to wake up for by George Weld and Evan Hanczor- has proven itself in the kitchen again and again.


We’ve made the pancake recipe twice is the past week, and though each time I mean to snap some photos of the pancakes, they get consumed too quickly.

Pancakes above sea level can be tricky, and extremely disappointing if they come out gooey and flat. These rose nicely and were fluffy, cakey, and just about everything you could want.

George and Evan offer a tip for testing if a pancake is done- rather than flipping the pancakes again and again (which flattens them out), put your hand gently on the top of one and push it very slightly to the side. If the top of the pancake slides over without the bottom of the pancake, keep cooking.

I hope you enjoy these as much as we do. Happy baking!

How to make this high altitude adjusted recipe:

Our New Favorite Pancakes

Adapted from Breakfast: Recipes worth waking up for by George Weld & Evan Hanczor

Note: To make this recipe for Vail altitudes (8,200-8,500 feet), reduce the baking powder to 1/2 tablespoon.

3.0 from 2 reviews
Our New Favorite Pancakes
Recipe type: High Altitude Baking
Serves: 4-6 servings
  • 4 eggs
  • 2½ cups whole milk
  • 1 tablespoon vanilla extract
  • 6 tablespoons (3 oz) unsalted butter, melted, plus extra for cooking
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¾ tablespoon baking powder (Eagle altitude)
  • ¼ cup sugar
  1. In a medium bowl, combine the eggs, milk, and vanilla and whip until foamy.
  2. Add the melted butter and mix well.
  3. In another bowl, combine the flour, salt, baking powder, and sugar, and blend well.
  4. Add the egg mixture to the flour mixture and blend lightly with a whisk. The batter will still be slightly lumpy.
  5. Heat a griddle over medium heat or until it is hot enough to melt butter without browning it.
  6. Put a teaspoon of butter on the griddle before adding the pancakes.
  7. For each pancake, scoop ¼ cup of batter onto the skillet and cook for about 3 minutes on the first side, or until bubbles begin to rise through the surface of the pancake.
  8. Then flip and cook 2 minutes on the other side.
  9. Repeat with the remaining batter.
To make this recipe at sea level, increase the baking powder to 1 heaping tablespoon. Baking times may vary slightly.

Split-Second Jammies Cookies

By Chef Megan Joy / December 20, 2015

I have to travel down to Aspen a lot for work, and usually when I am down that way, I like to stop at Whole Foods and load up on a few things our local grocery doesn’t carry. If I wander through the bakery section, and notice their ‘jammies’ cookies, I usually can’t resist.

The “jammie” consists of two butter cookies that are sandwiched together with a thin layer of jam. They’re usually apricot, which is my favorite. There’s just something about the delicate buttery flavor and  crunchy texture melding with the sweet jam.  Now that’s a cookie I could eat for days.

It inspired me to recreate it for my own home eating and voila- I found this gem of a recipe. What immediately appealed to me was how pretty they were, yet so fast and easy!

Essentially, these cookies are like a re-designed thumbprint-style cookie. Instead of rolling the dough into individual balls, making an impression, and then filling with jam, these guys are streamlined. The dough gets rolled into a long long and then shaped into a ‘trough’. Spoon in your jam, bake, and slice on the diagonal for a fancy yet tasty cookie that looks great on any holiday tray.

Happy baking.


How to make this high altitude adjusted recipe:

Split-Second “Jammies” Cookies

Adapted from Chowhound/Lisa Lavery

Note: For those of you used to my Vail altitude, the adjustments would be 1/4 teaspoon baking powder, for 8,200 ft.

5.0 from 1 reviews
Split-Second Jammies Cookies
Recipe type: High Altitude Baking
Serves: 3 dozen
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¼ + ⅛ teaspoons baking powder (adjusted for 6,600 ft)
  • 12 tablespoons (1½ sticks) unsalted butter, room temperature
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup smooth jam
  1. Preheat your oven to 350 F.
  2. Whisk together the flour, salt, and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Beat int he egg until combined.
  5. Add the vanilla.
  6. Stir in the flour mixture until smooth.
  7. Divide the dough into four equal pieces.
  8. Roll each piece into a 10" x 1" log.
  9. Place two logs each on parchment-lined baking sheets.
  10. Using your finger or the handle of a wooden spoon, make an indent down the center of each log, about ½" wide and ½" deep. Leave a ½" border at each end.
  11. Place the jam in a pastry bag and pipe, or alternately, carefully spoon it into the centers of each cookie log.
  12. Bake the logs for 15-20 minutes or until the bottom edges are a light golden brown.
  13. Cool for 15 minutes, then transfer the logs to a cutting board. Cut on a diagonal into 1" wide pieces. Let the cookies cool completely.
Note: To make these cookies are sea level, increase the baking powder to 1/2 teaspoon. Baking times may vary slightly.



High Altitude Holiday Baking: Cookies & More

Since we’ve updated our website format, there are still a few bugs we’re trying to fix. One of them is that not all recipes display correctly. Since I understand how frustrating that can be, I’ll be organizing various posted based on recipe subject to assist you during this busy time of year.

In addition to these recipes, be sure to check out our “Cookbooks” tab for many more high altitude recipes. These are downloadable ebooks, allowing for instant access and dozens of recipes at your fingertips.

2012 Holiday Cookbook:

A mixture of holiday baking recipes that include:

Eggnog Creme Brulee
Rice Pudding with Port-Glazed Figs
Hot Chocolate Torte
Spicy Peanut Brittle
Red Velvet Cake with Pecan Custard Cream
Pumpkin Bread with Rum-Soaked Cherries
White Chocolate Orange Biscotti
Cut-Out Sugar Cookies
Gingerbread Muffins
Cinnamon Rolls with Whiskey Icing
Honey Walnut Fig Cheesecake
Sweet Potato Scones
Braided Pistachio Coffeecake
Christmas Apple Pie

2013 Holiday Cookie Book:

Everything cookies! 70+ pages of high altitude cookie goodness. Recipes include:

  • Date Pinwheel Cookies
  • Peppermint Meringues
  • Sicilian Fig Bars
  • Peanut Butter Sandwich Cookies
  • Chocolate Snowflake Cookies
  • Lemon Madeleines
  • Whipped Butter Cookies
  • Coconut Macaroon Trees
  • Cut-Out Gingerbread Cookies
  • Pecan Pie Bars
  • Soft Molasses Cookies
  • Red Velvet Shortbread Cookies
  • Ginger Snaps
  • Cheesecake Bars with Cranberry Compote
  • Jam Thumbprints
  • Chocolate Chocolate Cherry Cookies
  • Anise Biscotti
  • Gingerbread Brownies
  • Thick & Chewy Chocolate Chip Cookies
  • Snickerdoodle Cookies
  • Chewy Walnut Treasure Cookies
  • Nutmeg Meltaways
  • Pumpkin Cheesecake Snickerdoodles
  • Pecan Sandies
  • Iced Sugar Cookies
  • Oatmeal Cookies with Dried Apricot, Ginger, & Bittersweet Chocolate
  • Orange Marmalade Cookies
  • Greek Holiday Twist Cookies
  • Black & White Cookies
  • Butter Shortbread Cookies
  • Pumpkin Crumb Bars
  • Chocolate Bourbon Brownies

Happy baking, friends.

Gingerbread Blondies

By Chef Megan Joy / December 16, 2015

I was going to make these last week, then sadly realized I didn’t have enough molasses. Pantry restocked, I tried these again yesterday for the win.

Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and More author Jennifer Lindner McGlinn pulled me in with this: “Lightly cracked on top and chestnut brown in color, they are just on the brink of gooey in the center when they come out of the oven. Once cooled, the blondies cut easily into super-moist squares that are gently spiced and rich with caramel and butterscotch flavors.”

Mmm. The squares are indeed rich in everything molasses and would make a great cookie exchange item. Cut into small pieces as a little goes a long way.

I decided to add chocolate chips and dried cranberries to ours as well. Sweeten the blondies even more with a dusting of powdered sugar, if desired.

These also would be absolutely fabulous topped with cream cheese icing. Garnish the frosted blondies with chopped candied orange, candied ginger, or dried cranberries.

Happy baking.

How to make this high altitude adjusted recipe:

Gingerbread Blondies

Adapted from Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and Candy by Jennifer Lindner McGlinn

Note: This recipe’s new adjustments are at 6,600 ft. For Vail’s 8,000+ ft, use 1/8 teaspoon baking soda and 1/4 + 1/8 teaspoons baking powder.

Gingerbread Blondies
Recipe type: High Altitude Baking
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed brown sugar
  • ¾ cup molasses
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • Powdered sugar or cream cheese icing, for topping, if desired.
  1. Preheat your oven to 350 F.
  2. Grease a 9 x 2" baking pan.
  3. Whisk together the flour, salt, baking soda, baking powder, ginger, and cinnamon.
  4. In another bowl, whisk together the melted butter, brown sugar, molasses, and vanilla. Add the egg and heavy cream, whisking until incorporated.
  5. Pour into the flour mixture and stir until smooth.
  6. Pour the batter into your prepared pan and bake for about 25 minutes, or until the blondies are chestnut brown in color, puffed, slightly cracked on top, and a skewer inserted in the center comes out with a few soft or gooey crumbs.
  7. Store in an airtight container for up to four days.
To make at sea level, increase your baking soda to 3/4 teaspoon and baking powder to 3/4 teaspoon. Baking times may vary slightly.



Let’s Bake!

By Chef Megan Joy / December 16, 2015

I’ve returned! I know it’s been a rather long absence, but let me explain…

In March of this year, we moved down valley to Eagle. Amid the hustle and lack of organization that comes from a short notice move, I lost my digital camera, and have yet to find it.

Right after the move came a huge scramble to finish my commercial kitchen in time for wedding season. This was a very stressful time of finding the right space, modifying it to comply with local health department codes, ordering equipment, coordinating deliveries, and inspections. If you’ve ever opened or worked in a restaurant or food establishment prior to opening, you know what I’m talking about, and the work that comes with it.

The kitchen was finished just in time for my first wedding in June. And just like that, wedding season took off. It was a good season with several incredible jobs.

Oh, and we also fostered a dog for two months, and adopted a new puppy.

But, the good news is, I am back! I have been here the whole time, assisting with questions, reading your comments, and feeling touched that you all still come on here to bake and master your high altitude kitchens. And now I am ready to bake again and share more recipes.

This past summer and holiday season, I feel like there were several recipes I just seem to have on repeat- they are solid, delicious recipes that are simply impossible to replace. For those seeking inspiration, keep reading:

Mountain Cornbread – Anytime we have smoked or BBQ chicken, macaroni and cheese, baked beans, etc., this is my go-to side. You won’t be disappointed- promise.

Gluten-Free Chocolate Almond Olive Oil Cake – A great dessert to bring along to holiday gatherings this time of year. The touch of orange or tangerine zest rounds everything out perfectly.

Soft Pretzels – These are fast and satisfying. Turn them up a notch by sprinkling with seasoning and shredded cheese.

Spice Layer Cake with Maple Meringue – Yum, just yum. The meringue frosting is light as a cloud.

Pumpkin Crumble Muffins – My favorite pumpkin muffin recipe to date.

Banana Bread – Enjoy without or without the peanut butter glaze. Not too greasy, pleasantly moist, soft, and full of banana flavor.

Braided Pistachio Coffeecake – I can think of no tastier item to eat on Christmas morning than this…

Homemade Ding Dongs – Great chocolate cake recipe.

Walnut Pear Coffeecake – Another great holiday breakfast keeper.

My Favorite Honey-Glazed Dinner Rolls – I make these every Thanksgiving and Christmas, sometimes multiple times for celebrating with different families. Dinner roll perfection.

Stay tuned for more recipes coming soon. My warmest holiday wishes to all.


Chocolate Banana Snack Cake

By Chef Megan Joy / March 7, 2015

We are moving! We’ll still be in the valley, just a bit further west. In this process, I have begun going through the freezer trying to figure out what to eat up so we don’t have to pack yet more things. It seems we always have one banana left behind in the fruit bowl that gets too ripe on us. I stockpile them in the freezer for banana recipes like this one. Looks like we’ll be eating a lot of banana things this next week…

Growing up, my mom would sometimes make snack cake, and it was always a welcomed treat. I see a lot of snack cake recipes with zucchini or bananas, and for good reason. In this recipe, the banana adds moisture to the cake without having to add more fat. Applesauce is substituted for oil, so the cake is healthier without tasting like it.

Another perk to this recipe? You can stir it together in one bowl, and it takes a total of maybe, 5 minutes?

We sprinkle chocolate chips on the top of the cake so it doesn’t even need a frosting.

Enjoy and happy baking!




How to make this high altitude adjusted recipe:

Chocolate Banana Snack Cake
Adapted from Mom On Time Out

5.0 from 3 reviews
Chocolate Banana Snack Cake
Recipe type: High Altitude Baking
  • 2 very ripe bananas
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup applesauce (no sugar added)
  • 1 egg
  • ⅓ cup water
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • ¼ + ⅛ teaspoons baking soda
  • ⅔ cup chocolate chips, divided
  1. Preheat your oven to 350 F.
  2. Coat an 8" baking pan generously with baking spray.
  3. In a large bowl, mash the bananas.
  4. Whisk in the sugars, applesauce, egg, water, vinegar, vanilla extract, and salt until smooth.
  5. Add the flour, cocoa powder, and baking soda; stir until combined.
  6. Stir in ⅓ cup of the chocolate chips.
  7. Pour the batter into the prepared baking pan.
  8. Sprinkle the top of the cake with the remaining chocolate chips.
  9. Bake for about 30 minutes, or until the cake is springy when lightly touched, and a toothpick inserted in the center comes out clean.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. Baking times may vary slightly.

Mixed Berry Scones for Your Sweetie

By Chef Megan Joy / February 12, 2015

We’ve been having great, mild weather in Colorado this past month. Mid 50’s, blue skies, plenty of sunshine. I know more snow will come, but I am so enjoying this spring-like spurt. There have even been a couple of day where I’ve been lucky enough to sport shoes, not boots!

With Valentine’s Day approaching, I’ve been thinking about extra sweet touches you can add to your morning courtesy of the kitchen. Valentine’s Day always brings berries to mind, and this recipe incorporates plenty of them with a sunny, citrus burst of lemon.

I like this scone recipe because it has an egg in it, which I feel makes a better-textured scone (at least to my preferences) and an extra does of richness from sour cream, instead of milk or buttermilk, like most scone recipes. Note: heavy cream also makes a FANTASTIC scone, check out my recipe for Vanilla Cream Scones too, when you have the chance.

At higher altitudes, our flour is always much drier than at sea level, and that requires adjusting, which varies depending on your flour and where you are. I recommend not using the full amount of flour- set whatever you didn’t use aside. As you mix your dough, if it seems very sticky and wet, then add a little of that reserved flour back in. This insures that you won’t end up with a bunch of flour and crumbs.

IF you did end up with flour and crumbs, beat another egg and 1/4 cup sour cream together until smooth. Pour a small amount into the dough and keep adding a little at a time, until your dough comes together.

Sharing love from my kitchen, happy baking, and happy Valentine’s Day!









How to make this high altitude-adjusted recipe:

Berry Scones
Adapted from Averie Cooks

Berry Scones for Your Sweetie
Recipe type: High Altitude Baking
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups all-purpose flour (I recommend measuring ¼-1/2 cup out and setting it aside. If you need to add more to your dough, then do so, but with drier flour you may not need the full amount for your recipe if you are baking at altitude)
  • ½ cup sugar
  • ½ tablespoon baking powder
  • Pinch of salt
  • ½ cup cold unsalted butter
  • 1 egg
  • ½ cup sour cream
  • 1½ teaspoons vanilla extract
  • 1 tablespoon of lemon zest
  • 1 heaping cup of mixed berries (frozen works fine too, but keep them frozen, not thawed)
  • Coarse sugar for sprinkling on top of the scones before baking
  1. Preheat your oven to 400 F. Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking powder, and salt.
  3. Using a pastry cutter, blend in the chilled butter until it resembles coarse crumbs.
  4. In a small bowl, whisk the egg, sour cream, vanilla, and lemon zest together. Add to the flour mixture and slowly stir.
  5. Add the mixed berries.
  6. Gently fold the dough on top of itself so it just holds together.
  7. Invert the dough on top a sheet of parchment paper and pat the dough into a 1¼" thick circle.
  8. Cut the dough into 8 wedges and transfer each to the prepared baking sheet.
  9. Sprinkle the wedges with coarse sugar and bake until golden brown, about 18 minutes. If your scones are browning too quickly, reduce your oven temperature slightly.
  10. Serve warm.
  11. Makes 8 scones.
Note: This recipe was adjusted for high altitude baking. To make at sea level, use the full 2 cups of all-purpose flour and increase your baking powder to 1 tablespoon. Baking times may vary slightly.

Soft Frosted Sugar Cookies

By Chef Megan Joy / January 19, 2015

Has anyone ever had those Lofthouse sugar cookies from the grocery store? You know the kind- the thick, soft sugar cookies with a sweet layer of frosting and sprinkles on the top. Well, these taste just like them. But homemade, which makes them even better.

The recipe makes a lot, and that’s just fine, because they’ll go quickly (to make things less tempting, I froze half of my dough).

Even with our dry mountain air, well-wrapped, these taste almost better the next day, when the flavors have a chance to meld.

Don’t be afraid to experiment with these cookies, either. Here are some ideas to start:

-Add 2 teaspoons of almond or coconut extract to the dough and top the icing with toasted coconut flakes

-Add 1/4 poppy seeds and the zest of one lemon to the dough and top with lemon icing (sub lemon juice for half of the heavy cream (3 tablespoons))

-Mix some strawberry powder into the icing. Top with edible flowers for a romantic Valentine’s Day cookie.

Happy baking!



Above: The lightest golden brown underside of a properly baked cookie.




How to make this high altitude adjusted recipe:

Soft Frosted Sugar Cookies
Adapted from The Novice Chef Blog


Soft Frosted Sugar Cookies
Recipe type: High Altitude Baking
Serves: Makes about 3 dozen
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1½ cups sour cream
  • 6 cups all-purpose flour, divided
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ICING:
  • 1 cup unsalted butter, room temperature
  • ¼ teaspoon salt
  • 4 cups powdered sugar
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  1. Cream the butter and sugar together until light and very fluffy.
  2. Beat in the eggs, one at a time, until combined.
  3. Stir in the vanilla and sour cream.
  4. In another bowl, combine 5½ cups of the flour, the baking soda, baking powder, and salt.
  5. Slowly add to the dough, mixing until incorporated.
  6. You will have ½ cup of flour left. If the dough is still very sticky, add some of the flour until it is a soft dough. I used the full 6 cups, but that was just my kitchen on that particular day. This amount will vary depending on the dryness of your flour. Remember the dough will firm up as a chills, too.
  7. Wrap the dough in plastic and chill overnight, or until firm.
  8. Preheat your oven to 350 F.
  9. On a lightly floured surface, roll dough to ¼" thick. Cut out shapes and place on parchment lined baking sheets.
  10. Bake for about 10-12 minutes, until the cookies are puffed and the bottoms are the lightest golden brown.
  11. Immediately transfer the cookies to a cooling rack and let them cool completely.
  12. Once cool, decorate with icing and sprinkles.
  13. To make the icing, beat the butter and salt until fluffy. Gradually add in the powdered sugar, alternating with the heavy cream. Stir in the vanilla extract.
  14. Makes about 3 dozen medium-sized cookies.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda and baking powder to 1 teaspoon each. Baking times may vary slightly.

Oatmeal Chocolate Chip Peanut Butter Bars

By Chef Megan Joy / January 11, 2015

Excuse me, while I keep easing into January. Now that we’re about 1/3 through the month, I think I am finally switching out of “holiday mode”.

The first week into this month, I didn’t bake anything sweet. In fact, I didn’t really cook anything at all either. Lots of take-out or dining out.

But life has gone on. And our snowy weather today ushered in the need to produce something hearty, salty, chewy, and garnished with chocolate: oatmeal chocolate chip peanut butter bars.

Besides the chocolate-peanut butter thing, these go down easily because they have oats in them. So they’re not straight junk…

Happy new year, all.




How to make this high altitude adjusted recipe:

Oatmeal Chocolate Chip Peanut Butter Bars
Adapted from Patricia Stoudt/Taste of Home

5.0 from 1 reviews
Oatmeal Chocolate Chip Peanut Butter Bars
Recipe type: High Altitude Baking
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup creamy peanut butter
  • 1 egg
  • 1 cup all-purpose flour
  • ½ cup rolled oats
  • ¼ + ⅛ teaspoons baking soda
  • ¼ teaspoon salt
  • ½ cup milk chocolate chips
  • ½ cup semisweet or bittersweet chocolate chips
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking pan with aluminum foil and coat generously with baking spray.
  3. Cream the soft butter, sugar, brown sugar, and peanut butter together until light and fluffy,
  4. Beat in the egg.
  5. Add the flour, oats, baking soda, and salt. Mix until smooth.
  6. Spread the batter into the prepared baking pan.
  7. Sprinkle the chocolate chips over the top.
  8. Bake for about 20 minutes until the top is a light golden brown.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. Baking times may vary slightly.

1 2 3 16
Page 1 of 16