Toll House Cookie Bar

Cookies tastes really good in bar form. I think it is because it allows them to be thicker which allows for more of the soft gooey center to live. It is kind of like why Levain Bakery makes the best cookies weighing in at 6 ounces. Today I made your standard toll house recipe, but through it in a casserole pans. I also switched out the chips for peanut butter M&M's in lovely season Valentines Day colors.

 

Toll House Cookie Bar

Ingredients:

- 1 1/8 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1 teaspoon salt

- 1 cup (2 sticks) butter, softened

- 3/4 cup granulated sugar

- 3/4 cup packed brown sugar

- 1 teaspoon vanilla extract

- 2 large eggs

- 1 cup of chocolate chips or M&M’s (I used Peanut Butter ones!)

I got the recipe inspiration from here.

Directions:

1.     Preheat the oven to 375° F. Grease 10 x 10-inch casserole dish 

2.     Combine flour, baking soda and salt in small bowl.  

3.     Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl.

4.     Add in the eggs,

5.     Then gradually beat in flour mixture.

6.     Fold in goodies

7.     Spread into prepared pan.

8.     Bake for 30 minutes or until golden brown.  

Superbowl Sunday!

 
My sister has gotten into coconut oil, so when I saw this recipe I forwarded it along to her and my mom. They both were pretty amped up to try it, so when we were all together at the holidays we made them and I have to say, they were an epic hit. They have just the right amount of spice. Sometimes Gingersnaps can be too intense, but these are spot on. This was my first endeavor baking with coconut oil. It provides a great taste and texture, but you have to be patient. It add in the extra step of having to chill the dough, so if you need instant cookie gratification this isn’t the right cookie for you.

Because they were so tasty and because this dough is darker in color I was inspired to use it for my superbowl treat. Pictured is my second batch made to look like footballs!

My friends and coworker also provided rave reviews!

Here’s the recipe:

Soft Molasses Coconut Oil Cookies:

Ingredients:

- 1 large egg
- 3/4 cup brown sugar, packed

- 1/2 cup coconut oil in liquid state

- 1/3 cup molasses

- 2 tablespoons vanilla extract

- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves (Second batch I left this out and didn't miss it a bit!)

- 1/2 teaspoon ground nutmeg
- pinch salt, optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
 

For cinnamon sugar coating:

- 1/2 cup granulated sugar
- 1 heaping teaspoon cinnamon

Directions:

1. If your coconut oil is solid, microwave enough so that you get 1/2 cup at liquid state.

2. Combine the egg, brown sugar, coconut oil, molasses, and vanilla.

3. Beat on medium/high speed until well mixed and the mixture looks glossy, about 4 minutes.

4. Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, and salt. 5. Beat on medium-high speed for another minute.

6. Stop, scrape down the sides of the bowl, and add the flour and baking soda. Mix again for about 1 minute.

7. Spoon dough out into two tablespoon mounds.

8. Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. (Dough is too soft to bake right away. If you do they will be limp and flat and not cookie like. The coconut oil needs to re-solidfies.)

9. Preheat oven to 350F.

10. Combine cinnamon and sugar in a small bowl.

11. Roll each ball of dough through the sugary goodness.

12. Place balls on a baking sheets and bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, if you like a soft cookies or 9-10 minutes if you like firmer cookies

13. You are supposed to allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling, but sampling one is allowed!

 Molasses cookie actually are one type of cookie that taste better cooled. Naturally I eat a few warm, but the next day you will be even more pleased with your product!!

Averie was the genius behind the original recipe!