OH MY STARS! I am so, so, so very happy that I stumbled onto this recipe. Listen to me talking like it’s a new recipe that I just found.
It isn’t. I’ve had it all along!
See, I like chocolate desserts. Well, my husband REALLY likes chocolate desserts. And I bake for a decent sized group of people often – mostly mine or my husband’s co-workers. Occasionally for my MOPS group.
When I cook for a fairly large group, I love using my half-sheet pans. They just produce a lot of desserts with pretty minimal effort. What’s not to love?
I had a Monster Cookie Bar recipe. I had a Salted Nut Roll recipe. A Pumpkin Bar recipe. A Mississippi Mud Brownie recipe. A Sugar Cookie Bar recipe. A Banana Bar recipe. Oh yes, I had all kinds of options.
But I really wanted a chocolate chip cookie bar recipe. Kind of like a Monster Cookie Bar without all the stuff that made it Monster (the peanut butter, the oatmeal, the M&Ms). I had one in a 9×13 size, but that didn’t quite make as many bars as I wanted to. So, one day, I just said “Forget it! I’m going to experiment.”
So I did. I just took my normal made-for-a-9x-13-pan-chocolate-chip-cookie-bar recipe and made 50% more. IT WAS PERFECT!!! I even like it better this way – the bars are thinner, making them easier to hold and easier to eat. They’re just everything that I wanted them to be!
Since then, I’ve made them several times. They’re honestly my new go-to recipe because they’re just so stinking easy and so wonderfully tasting! In fact, I made a batch for the teachers at my son’s school and he came home with an A that day – it wasn’t even report card time! (Kidding, but they did love them!)
Chocolate Chip Cookie Bars - For a Crowd!
Ingredients
- 3 3/4 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cup oil
- 1 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 2 1/2 cups semi-sweet chocolate chips/chunks
Instructions
- Preheat oven to 350°F. In mixer bowl, beat together oil and sugars. Beat in eggs. Add vanilla.
- Gradually beat in flour, baking soda, and salt.
- Mix in most of the chocolate chips. Spread into greased half sheet pan
- Sprinkle remaining chocolate chips on top.
- Bake for 15-20 minutes or until light brown.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.
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Recipe says oil….do you really use oil? Can I use butter or margarine instead?
I really do use oil. Vegetable oil. I think it’s my only cookie bar recipe that uses it. Google says that melted butter should work as a substitute, but I haven’t tried it.
Good luck!
Hi, I used a 9×13 pan,they are good, but really thick. What are the measurements of the pan in this recipe?
It’s for a half sheet pan!
Hey! I really would love to try this. I’m wondering what size a “half sheet pan” is. We don’t have anything called this in New Zealand that I can find 🙂
Half Sheet Oven Tray Baking Pan Rectangle Size:19.6 x 13.5 x 1.2 inches,
Hey, I’m super exciting to try out this recipe. I love the way you easily make a large amount of cookies. Just wondering how to convert cups to volume in milliliter, as we don’t use cups here in Belgium. Converter sites make a distinction between a US cup (237 ml), Imperial or UK cup (284 ml), or metric cup (250 ml). Any chance you can help me out so I can get baking?
The author is in Nebraska, US, so I would say the “cup” measurement is a US cup (237 ml).
I wondered too as I’m in Australia – google says it’s a 18×13 inch pan, or 43cm x 31cm. I used one about that size and it fit pretty well.
Aussie here! I did mine in a baking tray with higher sides, around 20x30cm and they came out looking like the picture. I did use slightly less flour that the recipe though (used gluten free flour) so even a slightly bigger tray might work.
When you say flour, do you mean plain or self raising? We have both in the UK.
Plain! We call it All-purpose flour here.
Use plain flour
Thank you for this recipe. I’m going to do this for my colleagues on the first day back after the summer break and countless other times I’m sure. X
I made these last night and they are delicious! I hate how time consuming drop cookies are to make and this was much more hands off. I didn’t have the correct size sheet pan but since you mentioned this recipe is 1.5x your recipe for a 9×13 pan of cookies, I split the dough between a 9×13 pan and an 8×8 pan thinking it would be the same area. The cookies are more of a brownie thickness (maybe due to pan sizes I used?) and they took about 30 minutes to bake. But they are super good. I’ll get the correct pan size and make them again!
These are ridiculously good! I made mine gluten free (used a 750gm pack of GF SR Flour), and added sprinkles to the mix as well. LOVE them! Will be trying many variations for sure.
I made these today and had a few comments. I used metric cup measures, (250ml = 1 cup) and it worked out well. The cookies were nicely browned at 20 minutes, so I took them out and a knife inserted in the centre came out clean, but after a bit of cooling, the centre pan cookies were a little either undercooked or just a bit too oily. So next time I might cut back the oil a bit (maybe 1.25 cups) and/or cook them a bit longer. Very popular with the kiddos!