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Toll House Bar Cookies

Source of Recipe

Toll House Heritage Cookbook


Recipe Introduction

This is from the Toll House Heritage Cookbook from 1984. Right there on the "Original Toll House Cookies" recipe page is the variation for baking in in a 15x10x1 inch pan.

List of Ingredients

Prepare Toll House Cookie dough as usual. (The 12 ounce package recipe for 100 2-inch cookies). Spread into greased 15x10x1 inch baking pan.




Recipe

Here I just want to interject a personal hint. Drop dollops of dough around the pan every 2 inches or so and then push together and smooth. Do not try to dump the entire batch right into the center of the pan and try to spread. This method will be far easier.

Now back to the recipe.

Bake at 375 for 20 minutes. Cool, cut into 35 2-inch squares.

Recipe may be divided in half. Spread dough into greased 9 inch square baking pan. Bake at 375 for 20-25 minutes. Cool; cut into about 16 2-inch sqaures. For a crisper pan cookie, spread dough into a greased 13 x 9 x 2 inch baking pan and bake at 375 for 12-15 minutes. Cool; cut into 24 2-inch squares.