No Fail Pan Cookies Hits: 5  
No Fail Pan Cookies
Quick and easy; I almost always have these ingredients on hand
Date Added: March 12, 2008 Season:  
Category: Cookies Prep. Method:  
Calories:   Dish Type: Cookies
Serves: 0 Cuisine:  
Prep. Time:    

3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter
1 cup brown sugar -- packed
1 teaspoon vanilla
1 large egg
3/4 cups your favorite flavor chips (butterscotch, chocolate
chips, bittersweet)
  1. Preheat oven to 350 degrees F. Line an 8 inch square metal pan with non-stick foil.

  2. Thoroughly stir together flour, baking powder and salt. Set aside.

  3. In a microwave-safe bowl, melt butter on high for 1 minute. Add brown sugar and stir well. Stir in the egg and vanilla and beat 15 strokes with a mixing spoon.

  4. Add flour mixture to sugar mixture and stir just until mixed. Mixture will still be very warm so let it cool for 5 minutes. Stir in chips.

  5. Bake for 25 minutes or until a toothpick inserted comes out clean and bars appear set (edges will be brown).

  6. Let cool for about 20 minutes. Lift from pan and slice into 16 bars

  7. Stacy's Notes - First made these Feb 2008. I used everything as listed (except I don't have non-stick foil, just sprayed regular foil) and I used butterscotch chips from my freezer. These were really good! In my oven, these baked for 20 minutes at 350 degrees, then I turned the oven off and put them back in for the last 5 minutes. I did check with a toothpick at the end to make sure they were done. These bar cookies are pretty flat, but have a really good butterscotch-y flavor. I have a lot of butterscoth chips to use, but I do want to try them with other flavors of chips (like cinnamon and semi sweet). I've made these several times and we love them. They're a good size for us, 16 small squares in the 8" square pan.

  8. NOTES : from Anna Ginsberg's blog. She said -- "This is a simple pan/bar cookie, but you can jazz is up by using different types of chips. I used a combination of cinnamon and chocolate chips, but you can use butterscotch, bittersweet chips, dark – whatever is on hand."

Rating: (1)  
Added On: March 12, 2008

Added by:
Gail Barger
Added on:
July 11, 2011
Yum, these are so good! I have doubled the recipe fine and baked it in a 9x13 glass pyrex pan, maybe 30 minutes? I watch it to make sure it's not getting over baked. Tried a mixture of butterscotch chips and chocolate chips, it turned out good.
It looks like it won't be enough batter to fill up a pan but it seems to spread to fill it up ok the times I've made these.
Added by:
Gail Barger
Added on:
February 15, 2013
As a note to myself for future, I've made these without lining the pan with foil. Just sprayed it well and put batter in, works for me. :)
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