End of last year I read in one of my cooking magazines that cookie bars will have a revival in the year 2011. I was wondering if any of you might know why they ever went out of style?
Personally, I think, that a cookie bar is a very time saving baked good. All of the dough gets pressed into a baking dish and you are done. “How easy is that?” (Ina would have definitely said that!) No measuring and dropping individual cookies on a baking sheet. That sounds great to me.
Here is my very first homemade cookie bar. I decided to go with a healthy version of a walnut chocolate chip bar using whole wheat pastry flour instead of regular flour. You could switch the nut to almond or pecan and also add some dried fruits of your choice for a chewier bar.
* 1 cup (120 g) walnuts, toasted
* 4 tablespoons (57 g) unsalted butter, at room temperature
* 2 tablespoons (30 ml) canola oil
* 1/4 cup plus 2 tablespoons (75 g) granulated sugar
* 1/4 cup plus 2 tablespoons (75 g) light brown sugar
* 1 large egg
* 1 teaspoon (5 ml) pure vanilla extract
* 1 1/2 cups (180 g) whole wheat pastry flour
* 1/2 teaspoon (2.4 g) baking soda
* 1/2 teaspoon (2.4 g) kosher salt
* 1 cup (160 g) semisweet chocolate chips
Preheat the oven to 350 F (175 C). Line a 9-by-13 inch ( about 23-by-33 cm) baking dish with parchment paper.
Mix the flour, baking soda and salt in a bowl. Set aside.
In kitchen machine or a hand held mixer, beat butter, oil and both sugars until creamy. Mix in the vanilla and egg. Scrape the bowl and sooth out the dough. Add the flour mixture at low speed until just combined. Stir in the nuts and chocolate chips until incorporated.
Press the dough into an even layer into the parchment lined baking dish. Bake for about 20 minutes, until lightly browned and almost set in the center.
Let the bar cool in the baking dish, lift it out with the parchment paper and cut into cookie sized slices.
Inspired by a recipe from Food&Wine magazine March 2011.