Chocolate Chip Cookie Bars
photo by mommyluvs2cook

- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
18
ingredients
- 1 cup shortening
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar
- 2 eggs
- 1 teaspoon water
- 1 teaspoon vanilla
- 2 cups flour
- 2 tablespoons raw wheat germ
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1⁄2 cups semi-sweet chocolate chips
directions
- Cream shortening and sugars. Add eggs, water and vanilla, beating until light and fluffy.
- Mix in dry ingredients, adding chocolate chips last.
- Spread into a greased jelly roll pan and bake at 350 for approximately 20 minutes or a 9x13 pan and bake for 30-35 minutes. Do not overcook-the middle should be gooey.
- Best served warm, with ice cream!
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Reviews
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Okay, so my family is OBSESSED with these cookie bars!! I made a pan for a bake sale and saved a few for the family to try and was immediately asked to make them their own pan lol. Luckily this recipe is so easy to throw together, it wasn't a problem. I, like many others, left out the wheat germ and just added 2 extra Tbs. of flour. Using other chips would be fun in this, next time I want to mix chocolate chips and cinnamon chips, which I think will be fantastic. Kaaren, thank you so much for the awesome recipe!
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Lower fat by accident! I doubled this recipe (oops-except I accidentally didn't double the shortening), but skipping the extra water, the wheat germ and substituting in 2c whole wheat flour. Then I divided the dough evenly into three 8X8 pans, making three fairly thick pans of bars. One is baking and the other two I used a spatula to roll up, and then wrap into wax paper and put into a labeled gallon ziplock frz bag for future use. I plan to thaw the dough quite well, then smoosh into the 8X8 pan to bake. The pan in the oven baked up well - gooey in the middle with a very slight cake chew to it - but still very bar like. It is sugar and chocolate - what's not to like? :-)
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These were very good. I love to bake, but it's so hard for me not to down an entire pan in one day...I did make 2 slight changes though to accommidate ingredients we had. I had to use almond extract because I had just ran out of vanilla. I also split the amount of chocolate chips and did half semi sweet and half butterscotch. I think they turned out pretty darn good, and the almond was something that really did stick out, but not in a bad way at all.
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I tried this recipe and brought the bars with me to Yosemite. By the end of the week, all were devoured. Will definately be making these for Christmas. I'm really glad I found this. By the way, on 2nd attempt I subbed butter for the shortening and did not really like it. Shortening makes a huge difference.
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Tweaks
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I tried this recipe and brought the bars with me to Yosemite. By the end of the week, all were devoured. Will definately be making these for Christmas. I'm really glad I found this. By the way, on 2nd attempt I subbed butter for the shortening and did not really like it. Shortening makes a huge difference.
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.