Don’t be fooled. I have lots of “Favourite Easy Recipes” of all time, because that is just the way I roll. This recipe is from a magazine and was included in a “Teens in the Kitchen” article. I figured if kids could do it, I could do it. And—this is the important part – it is from scratch and uses real flour. I used to have a fear of flour. I have conquered that fear. I still have a fear of yeast.
My youngest son loves these bars and asks for them all the time. That is a good indication that it is a good recipe. He is one very picky eater.
This recipe also meets my all important criteria of not having more than five ingredients so I do not get confused.
So, without further ado:
1 ½ cups butter
1 ½ cups firmly packed brown sugar
1 ½ teaspoons vanilla
3 cups of flour
1 cup of chocolate chips
1. Heat oven to 350 F
2. Put butter, brown sugar, and vanilla in large bowl and mix on medium speed for 3 minutes until completely combined. Add flour and mix on low for 2 minutes. Stir in chocolate chips. (This is not for the faint of heart—by now the cookie dough is quite stiff—good for the biceps!)
3. Put dough in an ungreased 15 X 10 inch baking pan (I don’t have one so use a 10 x 13 I think) and press into an even layer. Bake for 20 to 25 minutes or until light golden brown. Let cool for only 5 minutes then cut into squares. (If you let them cool longer, they will crack when you cut them).
This is a very forgiving recipe as I am a distracted cook—I think I have added the flour with the butter and brown sugar and vanilla, and I usually mix everything on high (remember my brother’s motto—everything is better on high). Sometimes I do not have vanilla. But I always have chocolate chips. This is like a moist brown sugar shortbread with chocolate chips—could there be anything better?
Seriously easy and seriously delicious.
Anyone have suggestions for me on how to get rid of my fear of yeast?