recipe for chocolate chip cookie BARs?

Question

I want to be able to cut it into squares or use cookie cutters for the kids....

Answer 1

Chocolate Chip Cookie Bars
1/2 cup margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package semi-sweet chocolate chips
3 1/2 ounces flaked coconut (optional)
1 cup chopped walnuts
Preheat oven to 350°.
Melt butter in a 13 x 9 x 2 inch baking pan.
Sprinkle crumbs evenly over melted butter; pour sweetened condensed milk evenly over crumbs.
Top evenly with remaining ingredients; press down firmly.
Bake 25 to 30 minutes or until lightly browned.
Cool chocolate bars before cutting.

nfd♥

Answer 2

Chocolate Chip Cookie Recipe

Chocolate chip cookies represent half of the cookies baked in American homes each year. This chocolate chip cookie recipe will produce a treat that is sure to please everyone in your house!

For some additional tips on baking cookies, see our article on tips for baking cookies.
Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

Answer 3

use the recipe on the back of the choc chip bag then spread the batter into a cookie sheet that has sides.

Answer 4

try these websites, u can choose and find good chocolate chip cookies bars...
http://www.videojug.com/tag/food-recipes
http://www.joyofbaking.com/

Answer 5

Chocolate Chip Cookie Bars

* 1 cup butter, softened
* 2 cups all-purpose flour
* 1 teaspoon vanilla extract
* 1 cup packed brown sugar
* 1 pinch salt
* 1 cup semisweet chocolate chips
* 3/4 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. Sift together the salt and flour and mix into the butter mixture. Fold in the chocolate chips and nuts. Mix until well blended. Press batter into a 15x10 inch jelly roll pan.

3. Bake 20 minutes or until golden brown. Cut into bars and let cool in pan on wire rack.
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Original Nestlé Toll House Chocolate Chip Cookies

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Answer 6

http://www.recipezaar.com/144067

Answer 7

use the nestles tollhouse one... mmmmmmmmm

Answer 8

http://www.cooks.com/rec/search/0,1-0,chocolate_chip_cookie_bars,FF.html