These looked sooo good I had to try them. First, as usual, I had to tweak the recipe. Also as usual, the recipes are changed for my daughter and myself. Others will need to use their own judgement about their own sensitivity and what they eat. We eat as organic and natural as circumstance and finances allow. For those without food issues, the original recipe is here.
I’m a bit annoyed, because each time I hit “enter” for an ingredient it double spaces. I’m not sure why, but it’s 90 degrees in the house, and I need to make dinner, so I’ll figure it out later.
2 sticks of butter (grass-fed, organic)
2 eggs from chickens raised without soy
2.5 cups organic, unbleached flour
1 tsp. baking soda
1 tsp. kosher sea salt
2 cups rapadura/sucanat
2 tsps. organic vanilla
1/3 c. milk (raw, cow, goat, whatever)
3 c. organic quick oats
Preheat oven to 350. Grease a 9 x 13 pan. In a mixer, mix butter, eggs and sucanat. Add vanilla and milk. Slowly incorporate the rest of the ingredients.
In a saucepan over medium heat melt:
14 oz of homemade sweetened condensed milk or, if not too sensitive, store-bought.
1/3 cup butter
1 tsp. vanilla
1 bag of Enjoy-life soy-free chocolate chips
Spread 3/4 of the “dough” in the 9 x 13 pan. Pour the chocolate mixture over that. You can leave it or spread it with a spatula. Spread the remaining cookie mixture over that. It won’t cover it all the way, so don’t worry about it if you see chocolate peeking through. I made mine into a teddy bear shape.
Bake for 25 minutes. If the top looks like it’s burning, cover with foil. Mine didn’t. You have to let it cool. Seriously. We didn’t listen and tried to cut a bar. I became addicted to these and would steal a small piece every time I passed the pan.