Friday, November 8, 2013

Chocolate Chip Cookie Bars

I made these to take camping with us tonight!  The kids have really enjoyed them and so have the adults.

1 large egg
3/4 cup light brown sugar, packed
1/2 cup canola or vegetable oil (1/2 cup unsalted melted butter may be substituted)
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
pinch salt, optional and to taste
about 3/4 cup chocolate chunks or chips

Preheat oven to 350F.
Line an 8-by-8-inch pan with aluminum foil and leave overhang, spray with cooking spray.
In a large mixing bowl, whisk together first 5 ingredients (through vanilla).
Add the next 4 ingredients (through optional salt), and stir until just combined.
Turn dough out into prepared pan, using a spatula or fingers to smoosh dough into corners.
Smooth top lightly with a spatula.
Arrange chocolate chunks in rows (if desired) or simply sprinkle them evenly over the surface.
Press chunks is lightly, enough so they're anchored and bake into the dough or will be prone to falling out of the baked sticks.
Bake for 18 to 20 minutes or just until set in the center (Don't overbake because sticks firm up as they cool).
Allow to cool completely in pan before lifting out with foil overhang.
Place the large slab of baked dough on a cutting board and with a pizza wheel or sharp knife, cut into sticks.
Sticks will keep airtight at room temperature for up to 5 days or in the freezer for up to 3 months.

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