Do the "bar thing".
Short on time? Who has time these days to make 3 dozen bar cookies? I don't. I do the "bar thing".
I use this recipe from my Betty Crocker's Cookbook .
Trivia: Who invented the chocolate chip cookie anyways?
It was American chef and owner of Toll House Inn, Ruth Graves Wakefield. Go here for the history of this iconic american cookie.
Continue here for the recipe....
Ingredients
- 1 cup butter or margarine, softened (I used margarine this time)
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 2 1/4 cup all-purpose flour *(If using self-rising flour, omit baking soda and salt!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup coarsely chopped nuts
- 1 pkg (12 oz.) semisweet chocolate chips
Putting it All Together
1. Heat oven to 375 degrees (365 degrees if using dark pans). Grease the bottom and sides of two 8x8 pans, or a 9x13 pan, with shortening or butter.2. In large bowl, cream together margarine, brown sugar, and granulated sugar, mix for 2 - 3 minutes.
3. Add egg, beat until combined.
4. In a small bowel mix flour, baking soda and salt until combined. Add to mixture. Mix until you have a thick, creamy consistency. Some dough should stick to your beaters.
Personal Note: I remove 1 tablespoon of flour for every cup of flour. This keeps cookies from having a "floury" taste.
5. Add the nuts and chocolate chips and stir by hand.
6. Spoon into your pan (s). If using two pans, put equal amounts of dough into each pan. Smooth out with back of a spatula or a frosting knife.
7. Cook 15 - 25 minutes. Start checking at 15 minutes, and every 3 minutes afterwards. Top should be a dark golden brown. Middle will be slightly sunken. Toothpick will come out clean when put in middle.
8. Let cool on cake racks for 20 minutes before cutting.
9. Serve with whipped topping or ice cream.
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