It’s quickly become a family favorite that we all love making and, of course, eating! I’m happy to hear they still turned out great and hope that y’all are enjoying them. I pressed some additional chocolate chips into the top of the chocolate chip square; sprinkled cinnamon sugar on top of the snickerdoodle square; pressed a fork into the top of the peanut butter square for that classic peanut butter cookie crisscross look; pressed a few white chocolate chips and few macadamia nuts into the top of the white chocolate macadamia nut square; pressed some raisins into the top of the oatmeal raisin square; and last, but certainly not least, some chocolate chips into the top of the chocolate chocolate chip square. That’s my usual go to in order to prevent cookies from sticking but not sure it would work with this recipe. Try not to over-bake them if you want them to be chewy. I made the plain cookie dough last night and refrigerated the 6 balls of dough overnight. My granddaughters & I had so much fun together making your wonderful recipe! It’s a matter of preference. I must have done something wrong because my dough didn’t split equally 6 ways when I used the 3/4 cup to measure it out. Place each ball of cookie dough into a sixth of a. Press the cookie doughs down evenly, with your hands, to fill the sixth of the sheet pan that each cookie dough is in. Thanks. The error has been corrected and the recipe should read as 1-1/2 cups butter which is 3 sticks. Hi Sheila! Comment document.getElementById("comment").setAttribute( "id", "a2eb5a6fe44086b28348bb49eb90f282" );document.getElementById("e34625e9c2").setAttribute( "id", "comment" ); Welcome to The BakerMama! Let cool for at least 10 minutes before cutting into squares. 6 classic cookie flavors baked into one sheet pan at the same time. It is such a fun and yummy family baking activity! Hi Alessia! What is a best way to store them? 1 large egg yolk only If you do, I would recommend going ahead and pressing it into the sheet pan if the sheet pan will fit in your refrigerator. 2 cups all-purpose flour I’m so happy you’re here! Save my name, email, and website in this browser for the next time I comment. This recipe serves 12 for a decent size cookie square but you can make the squares smaller to feed more if you need to. Just wrap each flavor of dough with plastic wrap and place them down in a freezer-safe baggie or container to freeze. The snickerdoodle is one of my favorites while, of course, my kiddos love the chocolate chip and chocolate chocolate chip! Hi Clara! Thank you for sharing a great recipe! Now they bake! Add egg, egg yolk, and vanilla, and whisk until again until well combined. Hi Carolyn! Wife and mom of 3 living in Ohio. The first time we baked these sheet pan cookie bars, we each took a bite of each flavor so we could vote for our favorite. Required fields are marked *. Hi, This recipe is awesome. Add 3/4 cup of cookie dough to each flavor and mix together to combine well. Let me show you just how easy these they are to make…. They’re incredible! In a large bowl, whisk together flour, baking … Stir in chocolate chips and fold until just combined. Remove pan to a wire cooling rack. Maegen this looks delicious, easy, and a fun way to get the family involved now while we’re all stuck at home! 1 cup packed brown sugar 12 tbs unsalted butter, melted and cooled, 2 cups chocolate chips (chocolate chunks work great too!). In a separate bowl, whisk together sugar, brown sugar, and melted butter until creamy. Enjoy! Bake for 20-25 minutes or until middle is set up and edges are golden brown. If not, I would recommend wrapping each ball of dough with plastic wrap to store in the refrigerator overnight. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this. I think it would have been okay if I had used a 1/2 cup measure instead. How to Make Large Batch Cookie Bars. Hi In the bowl of an electric mixer fitted with the paddle attachment, beat the 1-1/2 cups butter and sugars until well combined. 1/2 cup of sugar Start by mixing the very simple cookie dough recipe with an electric stand mixer or in a large mixing bowl. If you have a different flavor idea, work with the measurements I’ve tested and substitute as best you can to make your flavor(s) work. We love them all! I love making 6 different kinds of bars at one time, all in one pan. So happy to hear. Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined. You should get exactly 4.5 cups of cookie dough if mixed according to the exact recipe ingredient measurements. All Rights Reserved. Can the dough be frozen? Yay Karen! Oh goodness, I wonder if you left out one of the sugars or didn’t put enough flour into the dough? We added the mixings this morning and baked. The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. Meanwhile, place the flavor additions in six different smaller bowls. Each cookie dough should be pressed up next to the other cookie doughs that are beside it to fill the entire sheet pan. Enjoy! And the flavors are spot one for each one. They stay soft and chewy and they slice really well. Snickerdoodle = 2 tablespoons sugar + 1/2 teaspoon cinnamon, White Chocolate Macadamia Nut = 1/4 cup macadamia nuts + 1/4 cup white chocolate chips, Oatmeal Raisin = 1/3 cup rolled oats + 1/4 cup raisins + 1/4 teaspoon cinnamon, Chocolate Chocolate Chip = 2 tablespoons cocoa powder + 1/4 cup chocolate chips. Crisp on the outside while super chewy within. Each cookie dough should be pressed up next to the other cookie doughs that are beside it to fill the entire sheet pan. ❤️ a big cheese and c, French toast for all! Enjoy! I love that there is not much effort involved for this recipe. Garnish each square of cookie dough with additional toppings for that dough, if desired. Once cooled, cut into squares for serving. Butterfinger Cookie Bars. I would recommend baking them no more than 2 days before you want to serve them and if you bake them ahead of time, just leave them in the pan and cover them tightly with plastic wrap. Just not possible. Copyright ©2020 - Everyday Shortcuts. Press the cookie doughs down evenly, with your hands, to fill the sixth of the sheet pan that each cookie dough is in. They’ll keep in the freezer for about 1 month. In a large bowl, cream together butter, brown sugar and sugar. Blend together the butter and cream cheese until smooth and creamy. Email pitches and press trip invites to shortcutsaver@gmail.com. By continuing to use the site, you agree to the use of cookies. Add vanilla and almond extracts and beat together until combined. Hope this helps. These are the six flavors we’ve baked so far, but I’m sure we’ll be trying different flavors very soon and I’ll be sure to share them. Preheat oven to 350 degrees F. In a large bowl, cream together butter, brown sugar and sugar until fluffy. | Privacy Policy. Bake for about 23-28 minutes, or until the top becomes a light golden brown. Avoid overmixing. Add egg, egg yolk, and vanilla, and whisk until again until well combined. 1/2 tsp baking soda We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. It’s such a fun recipe to experiment with! All of the flavors bake so deliciously with this cookie dough base recipe. Bake a batch and leave them in the pan to avoid that “now where do these go?” conundrum. They taste exactly like what you’d expect them to. Place each ball of cookie dough into a sixth of a 12″ x 17″ sheet pan. They loved them. Once they’re cool, cut them into bars and then wrap each bar individually in plastic wrap and place in a freezer-safe baggie or container.

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