Barcookies Recipes

BROOKIES (BROWNIE AND CHOCOLATE CHIP COOKIE BARS)

Steps:

• Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray. (If the parchment is slipping, dot a little butter or nonstick spray in the corners of the pan to help the parchment stick.)
• Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted.) Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that's okay. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
• Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
• Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
• Make-Ahead/Freezer-Friendly Instructions: Brookies can be stored in an airtight container at room temperature for up to 3 days; freeze for longer storage.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

THE BEST OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees (F). Line an 9x13-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
• In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
• Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined. Stir in the milk.
• Using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined. Finally, fold in the chocolate chunks. Scrape the batter into the prepared pan.
• Bake for 24 to 30 minutes, or until the edges are firm and golden. Press extra chocolate chunks on top of the warm bars, if desired.
• Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.

OATMEAL CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan with cooking spray or line with parchment paper.
• In a large mixing bowl beat together the butter, brown sugar, and white sugar until smooth and light.
• Add the eggs one at a time, mixing after each addition. Add the vanilla.
• In a separate bowl combine the dry ingredients: salt, baking soda, baking powder, flour and rolled oats.
• Add dry ingredients to the creamed mixture and stir until combined. Stir in chocolate chips.
• Press into prepared ban and bake for 25 to 30 minutes or until golden brown. Allow to cool completely before cutting.