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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!

Delicious chocolate chip cookie bars made in a half-sheet pan (jelly roll pan).

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. 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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{ 17 comments… add one }
  • Tiffany Carlisle July 29, 2023, 7:58 am

    Recipe says oil….do you really use oil? Can I use butter or margarine instead?

    Reply
    • Jayme July 29, 2023, 9:31 am

      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!

      Reply
  • Susan.jeary@telus.net July 29, 2023, 6:56 pm

    Hi, I used a 9×13 pan,they are good, but really thick. What are the measurements of the pan in this recipe?

    Reply
    • Jayme July 29, 2023, 7:52 pm

      It’s for a half sheet pan!

      Reply
  • Karina July 29, 2023, 9:47 pm

    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 🙂

    Reply
    • Liz July 30, 2023, 6:33 am

      Half Sheet Oven Tray Baking Pan Rectangle Size:19.6 x 13.5 x 1.2 inches,

      Reply
      • Eileen July 30, 2023, 3:07 pm

        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?

        Reply
        • Karen July 31, 2023, 8:03 pm

          The author is in Nebraska, US, so I would say the “cup” measurement is a US cup (237 ml).

          Reply
    • Sarah July 31, 2023, 1:24 am

      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.

      Reply
    • Ashleigh August 3, 2023, 9:44 pm

      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.

      Reply
  • Tillymintball July 30, 2023, 6:55 am

    When you say flour, do you mean plain or self raising? We have both in the UK.

    Reply
    • Jayme July 30, 2023, 10:09 am

      Plain! We call it All-purpose flour here.

      Reply
  • Marilyn July 30, 2023, 9:51 am

    Use plain flour

    Reply
  • Analiese Campbell July 30, 2023, 3:09 pm

    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

    Reply
  • Laura August 2, 2023, 6:56 am

    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!

    Reply
    • Ashleigh August 3, 2023, 9:46 pm

      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.

      Reply
  • Amanda August 9, 2023, 4:20 pm

    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!

    Reply

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