No. 249: Chocolate Chip-Pecan Cookie Bars

Have you noticed a trend with pecans the past few weeks?

I may have gone a bit overboard with the Safeway buy one get one free 1 pound bags of pecans. But come on, that is a great deal!

These cookie bars sounded like a perfect treat for friends and the McC family over the course of the weekend. And yes, a great way to use another cup of pecans:)

Ingredients

1 cup pecans
4 tablespoons unsalted butter, softened
2 tablespoons canola oil
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips

To make

Preheat the oven to 350 degrees and line the bottom of a 9-by-13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.

In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.

Transfer the dough to the prepared baking pan and press into an even layer.

Layered in pan

Bake for about 20 minutes, until lightly browned and nearly set in the center.

Baked

Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut into squares for serving.

Inverted squares

The cookie bars can be stored in an airtight container for up to 5 days.

The results

Yum. Just yum. These cookie bars are wonderfully balanced with just the right amount of sweet.

Cookie bars

I think the batter would work well for chewy cookies too, but I love the bar method as a fun change-up.

Also, I used regular all-purpose flour which turned out perfectly fine:)

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