The other day Caleb and I were cooped up in the house because it was raining all day. I love the peacefulness of rainy days, but sometimes I can get a little stir crazy. So, I decided, what better to do on a rainy day than bake something yummy?! Pablo and I both LOVE cookies (probably not a good thing!) but they can take a lot of work and I wanted to make something quick in case Caleb got bored watching and started fussing.
I realized that I hadn’t tried a new recipe that week yet and the week was almost over, so I decided to make the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Pan Cookies.
I made just a couple changes to the ingredients: I used margarine instead of butter because I didn’t have any unsalted butter on hand, and I also opted to leave out the nuts.
The best thing about these cookie bars is how easy they are!! No refrigerating the dough, no forming individual cookies; you just mix it up, stick it on a pan and you’re good to go! Here is my cookie dough, all ready to bake!
One important change that I had to make was to the baking time. The original recipe says to bake for 20-25 minutes. Well, maybe my oven is extra hot or something but mine was completely done after just 11 minutes in the oven. In fact, next time (yes, this recipe is a repeat for sure!) I’ll probably either lower the oven temperature a bit or just bake them for 10 minutes because they seemed a tad over done.
These bars are SOOO easy to make and super yummy! Pablo said they definitely get a 10. 🙂 Oh, and for the record, it took so little time to whip these up that Caleb didn’t fuss one bit, so that makes this recipe a win for sure!
Check out the recipe here and let me know how you liked it!
Edit: I made these a second time this week and I lowered my oven temperature just a tad, turning the dial to right between 350 and 375. And, I baked them for 10 and 1/2 minutes… kind of particular I know, but this time they turned out PERFECT.