If you want to taste something delicious and are in the mood to bake, I have an easy recipe to share with you. My polka dot cookie bars are chewy vanilla bars with a mixture of chocolate chips, butterscotch chips and grated coconut flakes, which tease taste buds by slightly altering their buttery vanilla flavor with each bite.
Typically you may stir your chips into the cookie dough near the end of the recipe. However, I found that a better way to spread that yummy flavor more evenly is by waiting until I pressed my cookie dough into my greased pan before sprinkling the chips and grated coconut over the top. This technique gives me more control where the morsels and coconut land instead of having bars that are overloaded with chips and coconut in one section and missing them in others. Once I was satisfied with what I poured over the dough, I finish by pressing them in with my slightly greased hands.
My Polka Dot Cookie Bars are wonderful, but rich cookies that are quite hard to resist. Once that you sample them, you probably are going to want to put on a second pot of coffee because you won’t be able to stop at just one.
Here are just a few of my other bar cookie recipes that you may want to try. The first is for my iced peanut butter bars. Then again, you may love a moist carrot bar cookie that has an explosion of different flavors from spices and molasses. There are many more delicious bar cookie recipes waiting for you just by doing browsing my recipe section or searching through my search box.
Polka Dot Cookie Bars
4 cups of sifted flour (sifted before measuring)
2 teaspoons of baking powder, leveled
1 teaspoon of salt
3/4 cup of butter or margarine (not spread)
1-1/2 cups of sugar
2 large eggs
2 teaspoons of vanilla extract
1/3 cup of butterscotch chips
1/3 cup of semi-sweet chocolate chips
1/3 cup of grated flaked coconut
Cream your butter with the sugar until fluffy in your large mixing bowl.
Add your eggs, one at a time and beat in the creamed mixture along with the vanilla.
Slowly add the sifted flour, baking powder, salt and mix through until all the dry ingredients are incorporated with the creamed mixture. This makes a smooth, stiff dough.
Grease a baking ban about 15 x 10 x 2-inch for a fatter bar cookie like a brownie or use a larger size for a thinner bar.
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated. If you are using a larger size baking pan, adjust your oven time to about 15-20 minutes.
The top will be slightly golden brown. Test with a toothpick, slender knife or cake tester to see if anything sticks.
Allow to cool briefly in the pan (about three to five minutes) before scoring.
ENJOY!
- 4 cups of sifted flour sifted before measuring
- 2 teaspoons of baking powder leveled
- 1 teaspoon of salt
- 3/4 cup of butter or margarine not spread
- 1-1/2 cups of sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
- 1/3 cup of butterscotch chips
- 1/3 cup of semi-sweet chocolate chips
- 1/3 cup of grated flaked coconut
-
Cream your butter with the sugar until fluffy in your large mixing bowl.
-
Add your eggs, one at a time and beat in the creamed mixture along with the vanilla.
-
Slowly add the sifted flour, baking powder, salt and mix through until all the dry ingredients are incorporated with the creamed mixture. This makes a smooth, stiff dough.
-
Grease a baking ban about 15 x 10 x 2-inch for a fatter bar cookie like a brownie or use a larger size for a thinner bar.
-
Bake in a 350-degree oven for about 20-25 minutes, depending on how your oven is regulated. If you are using a larger size baking pan, adjust your oven time to about 15-20 minutes.
-
The top will be slightly golden brown. Test with a toothpick, slender knife or cake tester to see if anything sticks.
-
Allow to cool briefly in the pan (about three to five minutes) before scoring.
-
ENJOY!
