by Heather Harris Brady
I’m back! I know, right? It’s been a long time. The truth is, my son’s been home for a few weeks and while I’ve been cooking it’s been his favorites, all of which are already on the blog. So I gave myself the time to enjoy having him home again.
It’s also given me time to think about reaching out and trying some new things. Bar cookies aren’t something I’ve typically made, but they are super-convenient and good keepers – which is great when you don’t have a teenage son in the house every day to help you eat them! This recipe doesn’t call for a lot of ingredients, it’s super simple and really pretty spectacular. It’s from my old favorite – Farm Journal’s Cookbook of Homemade Cookies.
The bars are really soft when they come out of the oven, but after sitting for a few hours and cooling off they turn into something that’s part cookie and part candy bar. I used 60% chips, but you could use whatever real chocolate is your favorite.
Marble Squares, Makes one 13 x 9 pan
- 1/2 c. soft butter
- 6 T. granulated sugar
- 6 T. brown sugar, packed
- 1 egg
- 1 t. vanilla
- 1 c. flour
- 1/2 t. salt
- 3/4 t. baking soda
- 3/4 t. baking powder
- 1-1/2 c. chocolate chips
Preheat the oven to 350. Cream the butter and sugar together.
Beat in the egg, salt and vanilla – then the flour, soda and baking powder.
Spread the batter in a greased 13 x 9 pan, cover with the chips.. Bake for five minutes. Take the pan out of the oven and swirl the chips into the batter.
Bake for another 12-15 minutes, until golden brown.
When completely cool, cut into squares.
Store these at cool room temperature. They are good keepers, and last up to a week in the cookie jar.