Yesterday, I tossed these beauties together just minutes before family was arriving. Squished for time, I pushed down the dough into a 9×13 baking dish and out came these cookie bars packed with yummy goodness. Remember our loved recipe for Chocolate Chip Cookies ? The base of this recipe is so flexible I am always changing the add in’s and consistently being blown away as to how versatile this recipe really is.
- Reese pieces + chocolate chips
- sliced almonds, cranberries + chocolate chips
- white chocolate chips, pistachios + dried cranberries
- chopped candy bars (yum!)
This time the winners were chocolate chips, oats and shredded coconut mixed within. Made into cookie bars, the slices are thick, chewy and packed with flavor. A cookie dough recipe that is a favorite in our home, and one that you should keep in your back pocket too!
- 2 sticks room temperature butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 3 tsp vanilla
- 3 tsp baking powder
- 2 1/2 cup unbleached all-purpose flour
- 1/2 tsp salt
- 1 1/2 cup chocolate chips
- 1 1/2 cup shredded coconut
- 1 cup old-fashioned oats
Pre heat the oven to 350* line a 9×13 baking dish with parchment paper, enough to hang over the edge for easy removal of the cookie bars.
In a medium bowl, mix together the butter and sugars until light and fluffy. Add in one egg at a time, and stir until they are combined. Add the vanilla, and stir.
Right into your wet bowl, pour in the flour, baking powder, and salt. Stir together until the flour is completely incorporated. Add the oats, shredded coconut and chocolate chips and mix together until they are evenly dispersed.
Finally, pour the cookie dough into your prepared baking dish, pushing the dough down into one even layer. Bake at 350* for 22-28 minutes, until the top is slightly golden and the bars are still soft to touch.
Let cool on a wire rack, in the dish until cooled and ready to be lifted out and sliced into your desired sized squares. Enjoy! They will not last long!!