Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.
On the menu last week:
Chicken Parmesan!
This is one of Bill’s favorite recipes. When he was little this was the meal he always ordered whenever we would go out to eat. I love making chicken parm for him and always make a huge batch so he gets extra leftovers to bring home.
And for dessert:
Chocolate Chip Cookie Bars!
Here’s the recipe I used from Food.com Nestle Toll House Chocolate Chip Pan Cookie.
Nestle Toll House Chocolate Chip Pan Cookie
-
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (12 ounce) packages semi-sweet chocolate chips
- 1 cup chopped nuts ( I like pecans) (optional)
DIRECTIONS
- Preheat oven to 375* Grease a 15×10-inch jelly roll pan.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each.
- Gradually beat flour mixture into butter mixture.
- Stir in chocolate chips and nuts.
- Spread into prepared pan.
- Bake 20-25 minutes or until golden brown.
I used a 9 x 13 pan and baked them for a few minutes longer. I started checking them after 25 minutes and took them out after about 8 to 10 minutes more. I also did not put nuts in mine.
I like to bake these when I have a craving for chocolate chip cookies but don’t want to spend all day baking them in batches. This is a much quicker way to get that Toll House Cookie fix!!
Enjoy!
Thanks for reading!
~ Tami
