I don’t know if we’re supposed to eat cookies for breakfast. Is there a law against that? Am I a lawbreaker? As a kid, cookies for first meal were a huge no-no, but I still would find ways to sneak a couple outta the jar and hide them until I either got out of the view of my dad standing in the front window or until the bus was around the block and I could scooch (is that a word?) down in my seat and nom nom nom.
But we’re grown-ups now, and we can eat cookies for all three meals if we want.
Recently, a dear writer friend named Cat* brought me THE BEST COOKIE BARS EVER. Those are them, in that photograph RIGHT THERE. Stop licking the screen. It’s gross. No, really. Totally not hygienic.
But these cookies … let’s just say I have to walk extra laps around the track this week to make up for the awesomeness that has danced across my wee tongue.
(*Cat’s blog is here: http://the3fs-catw.blogspot.ca. The Three Fs = Fiber, Farming, and Food. Cat is wildly talented and in the event of an apocalypse, I will be moving in with her so I don’t starve or freeze to death. Go check her out.)
I texted her in a frenzy: I NEED THIS RECIPE. So she told me that credit actually belongs to Martha Stewart. As I am not known for my skill in the kitchen, I’m a little nervous to give these a go, but I will have the fire department on standby. Just in case.
Here goes. You’re welcome.
CHOCOLATE CHIP COOKIE BARS TO ALMOST DIE FOR BUT NOT REALLY BECAUSE THAT WOULD BE SAD
- 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more baking sheet
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 cups packed light-brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips
Preheat oven to 350 degrees, with rack in center. Generously butter a 12-by-17-inch rimmed baking sheet; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 minutes. Add eggs and vanilla; mix until well combined. Add flour mixture; beat on low speed until just combined. Beat in chocolate chips.
Spread dough on prepared baking sheet. Bake, rotating sheet halfway through, until edges are brown and top is golden, 40 to 45 minutes. Transfer to a wire rack; let cool completely on baking sheet. Use a serrated knife to cut into 1 1/2-by-4-inch bars. (Credit: http://www.marthastewart.com/340195/chocolate-chip-cookie-bars?search_key=chocolate%20chip%20cookie%20bars)