Introduction
Do you consider yourself a chocolate chip cookie enthusiast? If so, you might be skeptical about the idea of chocolate chip cookies without choc chips. But don’t knock it until you try it! This unexpected twist on a classic recipe might just surprise you. Plus, it’s a great option for those who don’t have chocolate chips on hand or who want to mix things up a bit. So put on your baking hat and get ready to try out some delicious chocolate chip cookies without choc chips.
Recipe 1: Oatmeal Raisin Chocolate Chip Cookies Without Choc Chips
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup raisins
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the oats and raisins until evenly distributed.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 130
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 85mg
- Total Carbohydrates: 21g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Cooking Time:
12-15 minutes
Equipment:
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
Enjoy with a cold glass of milk or a hot cup of tea.
Variations:
Feel free to swap out the raisins for another dried fruit, such as cranberries or cherries.
Substitutions:
If you don’t have old-fashioned rolled oats, you can use quick oats instead.
Storage:
Store in an airtight container at room temperature for up to 5 days.
Tips:
Be sure to let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them set and prevent them from breaking.
Frequently Asked Questions:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe accordingly.
Can I use a different type of sugar?
Yes, you can use different types of sugar, but keep in mind that it may affect the texture and flavor of the cookies.
Recipe 2: Peanut Butter Chocolate Chip Cookies Without Choc Chips
Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract to the peanut butter mixture and beat until well combined.
- Gradually add the flour mixture to the peanut butter mixture, mixing until just combined.
- Stir in the chopped peanuts and chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 105mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 4g
Cooking Time:
12-15 minutes
Equipment:
- Baking sheet
- Parchment paper
- Medium bowl
- Large bowl
- Electric mixer
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
Enjoy with a cold glass of milk or a hot cup of coffee.
Variations:
Feel free to swap out the peanuts for another nut, such as almonds or cashews.
Substitutions:
If you don’t have creamy peanut butter, you can use crunchy peanut butter instead.
Storage:
Store in an airtight container at room temperature for up to 5 days.
Tips:
Be sure to let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them set and prevent them from breaking.
Frequently Asked Questions:
Can I use a different type of nut?
Yes, you can use a different type of nut, but keep in mind that it may affect the texture and flavor of the cookies.
Can I use crunchy peanut butter instead of creamy peanut butter?
Yes, you can use crunchy peanut butter, but keep in mind that it will change the texture of the cookies.
Conclusion
Who knew that chocolate chip cookies without choc chips could be so delicious? Whether you go for the oatmeal raisin or peanut butter chocolate chip variation, these cookies are sure to satisfy your sweet tooth. So next time you find yourself without chocolate chips or just want to try something new, give these recipes a try. You might just discover a new favorite cookie recipe.
