The Pan Cookie variation was easy. The batter spread easily in the jelly-roll pan. After 20 minutes, it was golden brown and ready to come out of the oven. I forced myself to wait until it had cooled down a bit before using a pizza cutter to make smooth, even bars.
Verdict: Yum!! This one’s a keeper!!
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate morsels
1 cup chopped nuts
Preheat oven to 375°F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks.
Makes about 5 dozen cookies
Pan Cookie Variation: Grease 15x10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 t0 25 minutes or until golden brown. Cool in pan on wire rack.
Makes 4 dozen bars.
Recycle: vanilla extract bottle