nestlé toll house cookie bars 9x13 pan

It’s quick, easy and delicious! It was the biggest hit ever!!!!!! Thanks. I ate two before I finished slicing them. I’m loving that pattern! Hopefully, they’ll enjoy them as much as we have. After a few stirs (with streaks of flour remaining), add the chocolate chips or chocolate chunks and mix until combined. Level. Yum! While mixing these up though I thought about the comments people have made about them being greasy and wonder if they followed the directions exactly specifically re: mixing in the egg and egg yolk with the melted butter and sugars before mixing in with the flour? Yay lots of cookies for your crowd! Quick question – I only have a glass 9×13 pan. A really, really good decision. Keep up the great cooking/baking!! Using a rubber spatula or wooden spoon start folding the flour into the wet ingredients. I’m making these ( or the oatmeal version) doubled batch for the 4th time in 10 days… Ok 9 people live at my house … Nearly half of them are teens/Tweens … We love them … Great solution to cookies on these wintery days . Add the brown sugar and granulated sugar and stir until evenly combined. Add the brown sugar and granulated sugar and stir until evenly combined. Super easy to make! Definitely a keeper recipe! Haha, I don’t know why the middle school slumber party comment cracked me up, but it did. Of course, with enough butter, sugar, & chocolate, anything would be . Thanks so much for the recipe! Yum, Yum and Yum. They smell delicious but they’ve been in the oven at 325 for 30 minutes now and they’re still jiggling in the middle… I’ve never had a problem with oven temp before and we’re not at a high elevation. These are so easy!! Ok, right after I hit the “publish your comment” button I saw someone had already suggested that. Would it be ok if I shared it on my blog next time I make them? Also like this because i always have all the ingredients in house. I have finally browsed your blog myself and I’m hooked! The bars are super delicious too! Stir in semi sweet morsels and nuts. It’s really hard to know without knowing her exact altitude. Any advice would be greatly appreciated! She actually uses it less than 30 minutes a day typically. I may have to go to the store yet tonight to pick up some chocolate chips. This is my new go-to recipe for chocolate chip cookie bars. Super good and awesomely easy! Carmen – thanks for letting me know you liked these bars! Your email address will not be published. I just made these and the batter seemed too thick so I cooked them as cookies, should the batter be too thick to pour. A Cookie Revelation! I’ve made something similar to this, too! (And if we are being honest with each other, the original photos are so warm and cozy and make my mouth water. The recipe seems like it would freeze well, but I never know. How many umpteen years have I made the Toll House recipe as my standby cookie… These are definitely the new go-to!!! Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. ; Combine – In a medium bowl, cream the butter and sugars until light and fluffy, about 1 minute. I always add a teaspoon of cornstarch it just makes its extra chewy and good. I messed around and put 2 whole eggs. YUM!!! These were delisious! It would only need a few extra minutes, if any. Spray the foil-lined pan with nonstick cooking spray.In a large bowl, whisk together the melted butter, salt and baking soda together until well combined. I’m about to make another batch right now to bring to some friends tonight! I made them yesterday for the family and they were a hit. I need to make a 12×18 pan full of these for my son’s musical rehearsal buffet. they also look like they have the perfect texture for a hearty snack. Made me giddy! Bake until the bars are light golden brown on the edges, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. I am also lazy. I need try these with a scoop of ice cream! Thanks for another great recipe! Thank you!! I will make these again and again. Preparation. Can’t wait to try them! I’ll be keeping this recipe! I had the same problem with not knowing if they were cooked or not. Prepare dough as above. Three Years Ago: Sweet Molasses Bread {Restaurant Knock-off} This year I made this recipe followed it exactly and baked it in my large round spring form pan. Email to friends Share on Facebook ... Nestle Toll House Cookie Kids Baking Pan - Gingerbread Boys Girls - Non Stick. These are one of my favorites! My new go-to for a last minute neighbor treat! You’re always my go-to food blog! My boys kept eating them all. They would be so yummy cut out into a heart shape. Going to try the 38 minutes. T Just made these tonight! M&Ms tend to crack a little when baking, but if that’s not a big deal, they should sub just fine! We chopped up a bunch of Easter candy from our candy jar and threw it all in – Kit Kats, M & M’s, Snickers, Reese’s Pieces, Trix and some chocolate chips too. If using a glass pan, you might want to decrease the oven temperature by 25 degrees. It made 12 bars total. Yum, yum! I came across your blog from another yesterday & found this recipe. would you double the recipe? Delicious! Thanks again for another delicious favorite! My husband was mad at me when he came home and there weren’t any left…I’m like- next time you’ll remember to hide some away! If I were to make these in the morning and sever them at night would they still be good by the event that night? This is a “print and keep” recipe. Other than that I didn’t change the recipe at all. They were a hit with the family and again at a potluck gathering. these are fab-u-lous!my kids and i were craving something chocolate chippy today, and these bars nailed it:)i just love how you add a little tweak here and there in your recipes that really make such a huge difference in the taste.the extra brown sugar and egg yolk in these,for instance.thanks for this recipe! I do believe these cookie bars were the second recipe I had ever made from your blog, some 5 years ago when I started reading it. With all the positive comments I really wanted them to work so I tried again and fully mixed the butter in the early steps of the recipe and they turned out fabulous. Could not find a better recipe than this. Debbie – yes, the batter is pretty thick. They are a staple in our house. Cookies. I have made them several times, and they are consistently perfect. Everyone loved them! It just struck me as funny because I’m making cookies to ship to my son in California for his birthday and his name just happens to be Jesse Meyers! Made exactly as directed and they turned out perfectly! I would probably use a 12X18-inch rimmed baking sheet if you double the recipe. My entire family loved these! Spread into prepared pan. Didn’t see any comments of anyone else refrigerating. Oh my! I also am lazy and just use two eggs. Can i use parachute paper instead of foiled? Do you mean parchment paper? (4.6 g) baking soda, 1 tsp. Cool in pan on wire rack. If you have teenagers invading your house or your teenager needs to take something to someone else’s house to hang out…these are always a hit and I get “supermom” points from other teenagers (never mine) but I think mine is secretly proud. sounds good and i am wondering if you all decided on a “best time” to bake them so they won’t be gooey, but not dry either. If so, then yes, you can double the recipe. Just bake, cool, slice and serve The larger surface area bakes faster in my experience. Servings. conduct information on your specific market, you should I’m not a huge fan of just using a yolk and having to think of something to use the white for (I usually stash them in the freezer but never get around to using them). I needed a tasty thank you gift to give my neighbors for plowing our driveway not once, but twice while our snow thrower has been broken. Ann – yum, I think the butterscotch chips would be delightful in these! I love them. Today, I made a batch as well as another batch to suit my friend’s daughter who has a dairy allergy. I can’t remember which one I did the first time I made these (which turned out great, by the way). By 3:00 they were made, cooled and devoured. I just cut a batch of these and OH MY are they good..the BEST bars ever..I have tried a LOT of them, including the ones on the bag, and THESE, for some reason, are the best… :o) YUM! Diana – so glad you’ve found the best bar recipe! I first saw this recipe at noon today. Thanks for the easy idea. The “Mrs. ), Amazing recipe! Triple? (I use a 9x13 pan and they come out just fine - I like a slightly thicker bar cookie anyway.) Made them today…kids are working their way through them. I froze them in advance of a cookie swap and then Bates them at 275 for 10 minutes and let them cool for about an hour before I put them in their bags and they tasted freshly baked. I double the recipe and press it in a cookie sheet! I don’t think I can bring myself to completely replace my chocolate chip cookie recipe, but I am DEFINITELY bookmarking this for the next time I specifically want bars. PREHEAT oven to 375°F. The recipe assumes 5 ounces for each cup of flour (which is the standard I use for all my recipes that include a weight for flour) so the 2 1/8 cup would be right around 10.5 – 10.6 ounces. I’m going to make several different kinds of chocolate chip cookies and have a blind taste test for everyone to vote on their favorites (root beer, too!). I felt the same way too. Notes I wasn’t sure how they would taste as the dough was much thicker than I thought it would be, but they are great! Did you use salted or unsalted butter in this recipe? I look forward to trying your recipes! I love how quick and easy they are to make, plus how delicious they taste. PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. I used salted caramel chips, and they were a hit. Spray the foil-lined pan with nonstick cooking spray. I have tried SO many of your recipes and have never been disappointed! and they came out perfect…the bars came out of the pan with ease, no sticking at all…thanks for an awesome recipe, Mel =). These are truly my very favorite cookie bars EVER. I made these tonight. So good – especially while still a bit warm. One note:  I had to bake them for 31 minutes in my oven in order for them to be done. I browned my butter and that made them extra delicious! and so delicious! For my flour, 10.5 ounces of flour is more than 2-1/8 cups. Whew, I was wrong. They are delicious, but the bottom is extremely greasy, as if they are oozing butter, to the point where they left marks on my cutting board. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. The masterminds at Toll House have done the impossible: They’ve come up with a gift that literally everyone wants. Yes, it works great made into a larger batch (in a sheet pan!). I’ve never baked this recipe in a 12-inch pan but I think you might need more batter so consider halving the recipe again or doubling. Great taste and top was soft crisp. Saving this recipe to “tried it, loved it” for sure! Best Chocolate Chip Cookies Cook Time: Thanks for another great recipe! I just baked these….they are literally cooling right now. . Made these yesterday and they were absolutely delicious!!! Thank you so much for posting. CLOUD: A sharing place. Prep Time: Keep up the good work! I have a very similar recipe that came off the bag of the choc chips. I’ll be delivering the rest to our neighbors today. Prepare dough as above. I used half chocolate chips and half butterscotch chips. Our family and small group loved these! I added some chopped walnuts, just because I love nuts in my cookies. These were delicious, as is pretty much always the case with everything you post. Of course, my hubby and son are the official taste testers at home. I have made these 4 times since I discovered the recipe on pinterest. Thanks for sharing, a new favorite! These are some of our favorites for feeding a crowd! Just made these are they absolutely DELICIOUS!!! I’m anxious to see what they look like cooled. This will seriously be my only chocolate chip cookie bar recipe. Melanie, It’s time that I thank you for this lifesaving (ok that is semi dramatic but it gets the point across recipe! 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I wanted to make it for Fathers Day but using a jelly roll pan. My sister and I made these- they are absolutely amazing and so easy to make! I used white wheat flour instead, lowered the sugar by 1/4 cup for each, used 1 cup chocolate chips, and 1/2 cup walnuts and it was still yummy! I can’t wait to eat em. I was going to add a little icing decor on top since it’ll be for a birthday. Love this. My family loves bar cookies. Thanks Melanie!! i made these and took them still warm to our new neighbours! And if you’ve made them, I think you’ll probably agree with me. I’d be turning my back on some pretty fabulous recipes if I did so: Super Soft Chocolate Chip Cookies You, Mel, are the recipe queen. Yes, for sure! If you want a larger batch, double the recipe and bake the bars in a 9×13 inch pan. Cookie bars are my serious weakness! I consistently come to your website to see what’s for dinner! Made these last night. (chocolate chips is the best tho). Just pulled this recipe up again. He said it was the best birthday cookie ever. Everything else in the recipe is the same as before. Thanks for letting me know they hit the spot on your cloudy day! Kim – I’ve never tried that but it should work ok. Just watch the amount of batter in your pan so it doesn’t overflow in the oven. When I take them out they aren’t done at all and/or seem like cookies with too much butter (greasy and thin etc). Thanks for the quick and easy recipe. Decorating Tips and Tricks and James MacDonald from Harvest Bible Chapel in the Chicago area. Nestlé® Toll House® Café By Chip® is a premiere dessert café and a leader in dessert destinations offering customers an unrivaled dessert experience through the use of fine ingredients, indulgent creations, distinct flavor profiles, and the rich tradition of the very best Nestlé® brands. I, too, make these all the time, I sometimes add in about 2 ounces of cocoa powder and remove the same amount of the flour for a chocolate variation. 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