Cookie Bars

Saturdays are lovely days spent lazying around the apartment, cooking pork chops, updating my blog, and watching White Collar with Aaron. I had a fun breakthrough with my food page and I only vowed to destroy the internet about 3–4 times while figuring it out! (There’s a reason I’m an English language major and not a technology major) It’s been fun figuring out different things I want to add to my blog!

Onto cookies. I am sometimes a little overambitious when I make my cookies. When I make a new cookie recipe each Sunday after church, I sometimes (okay, often) find out that the cookie dough has to chill in the fridge for an hour or the cookies should cool for 4 hours before they’re ready to be eaten. That’s usually a problem because I’m always in a rush to finish them, and they often don’t turn out as well as they could have.

I love it when I find an easy, straight-forward recipe that I feel like I can whip up anytime I want to! I found this tasty cookie bar recipe on my regular Pinterest rounds (I’m always searching for new cookie recipes for ward choir) and found this gem (P.S. I doubled the recipe because I don’t have a square pan). I made them last week, and they were a definite keeper!
Cookie Bars
Adapted from Lil’ Luna
1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
Approximately 3/4 c. chocolate chips
Melt butter and brown sugar in microwave-safe bowl until it is completely melted. Let it cool.

Add vanilla and egg to the microwaved mixture and mix well. Add remaining dry ingredients (minus the chocolate chips) gradually. Blend the mixture well, and pour into greased 9×9 pan (or 9×12 if you are doubling the recipe).

Sprinkle with chocolate chips and bake at 350˚F for 20–25 minutes (longer if you doubled the recipe). Take out once the middle has set.


Eat when they’re warm and gooey, or let them cool so they become more solid!
I love the crispy golden edges! It was nice and gooey in the middle, too. Yum.