Wednesday, February 8, 2012

Pumpkin-Seed Chocolate-Chip Cookie Bar

A wildly successful variation on the traditional chocolate chip cookie bar!

I made mine in a tiny Lock & Lock Glasslock for portability & portion control adorableness :) It will stick to the glass if you don't grease it first, but I wasn't sharing so I could eat it right out of the container with a spoon >:D




Preheat oven to 375F or 180-ish C.

In a bowl, cream:
- 2 sticks butter, room temperature
- 1 C. raw or brown sugar
- 1 splash vanilla extract

Add 2 room temp. eggs one at a time, beating well after each addition.

Add all at once:
- 2 1/4 C. flour
- 2 t. baking soda
- 1 t. salt, if the butter was unsalted; it's optional if there's already salt in the butter.

Stir until there are no streaks of flour.

Fold in:
- 1-2 cups chocolate chips (normally it's 2, but I think that makes it too sweet >.<;)
- 1 cup pumpkin seeds

Spread into a greased roll pan or cake pan or Lock&Lock Glasslock (NOT Wellbeing Glasslock, which are NOT oven-safe!) or other oven-safe container, about 1/4'' thick. Thinner if you want crisper cookies, thicker if you like it fudgy.

Bake for 10-15 minutes, or until lightly browned on the edges.

Cool and NOM!