An oldie but an ohhhh so goodie.

I know… another dessert?  I promise you I’ll bring some variety in soon enough.  I’m starting a list tonight of all the recipes I want to blog about for you lovely people.  And lovely you are.

Let’s talk for a moment about chocolate chip cookies.  Let’s discuss the fact that something about a fresh baked cookie transports us back to a simpler time in our young lives.  A time when helping mom bake meant licking the spatula.  A time when homework didn’t exist, school consisted of field trips and arts and crafts, and our biggest concern was picking up our toys.  Let me tell you, there’s nothing like a homemade chocolate chip cookie.

However, when time is a rare commodity, there’s something that comes awfully close: the Tollhouse Cookie Bar.  Please, hold the applause.

Lately I’ve been having a sort of kitchen love affair, if you would, with bars.  Raspberry bars, blueberry crumb bars (post to come!) and the oh-so-simple but oh-so-good cookie bar.  It’s a time saver more than anything, and so easy to cut up into individual pieces to serve up at Bible study!  Next time you really want chocolate chip cookies but can’t bother with spooning out individual cookie-sized drops on a cookie sheet, make these instead.  Especially if you’re like me and own only one cookie sheet, this can save you some time and energy.

Original Nestle® Toll House® Chocolate Chip Pan Cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels

  1. Preheat the oven to 375°F. Grease a 10×15 jelly roll pan. (I used a 9×13 pan)
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in chocolate chips.
  7. Spread into greased pan.
  8. BAKE for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.

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One Comment to “An oldie but an ohhhh so goodie.”

  1. Ooh, cookies in bar-form are the best! =D We need to live together again. I’m hungry!

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