Reviewed: Mar. 8, 2007

After reading about greasy cookies, I reduced the butter to 3/4 cup and still found that to be plenty. Had a hard time getting this to bake properly...hard outside, raw inside, but the taste was so good that I may try again making individual cookies.

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Nov. 21, 2006

I followed the recipe exactly, but used a fat free butter substitute, Splenda granulated and brown sugar, and a fat free egg substitute. The cookie "cake" still came out great! It was moist, chewy, and light. Saved me a lot of money not buying this pre-made, and it was nice knowing it wasn't completely awful for me as far as the fat and sugar content. Thanks a lot!

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áßßy nðrmàl

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Sunrise, Florida, USA

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Reviewed: Nov. 2, 2006

I love these more than chocolate chip cookies. They are so soft and delicious!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Jul. 26, 2006

These are the best! I don't think they are too buttery at all, it makes them moist and delicious. Wonderful cookie bars!

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Valerie Reichart

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: May 7, 2006

Unfortunately, this was the first thing I decided to bake after purchasing a new oven, I also did not have the correct size baking dish, so I used a 9x9 pan. Both of these issues lead to my under-baking this recipe, which is a tragedy! Even though the cookie bars were mostly unedible this way, the part I did try was delicious. I would suggest lessening the amount of chocolate chips to 3/4th bag because they did seem over-chocolaty to me. I will definitely try making these again.

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LobsterClaws

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2006

Mine came out a bit dry and greasy - sounds funny those words do not usually go together. They were not the soft chewy bar cookie I was expecting. I will try again and not cook them as long.

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 27, 2006

Simple to make, tasty recipe!!! Kids loved the bars! Thanks for posting!

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cjbeach

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 24, 2006

Everytime I make these people ask for the recipe. I use a bar of milk chocolate broken into chunks. They are AMAZING, I'm quite famous for them!

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Tiffany

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Reviewed: Feb. 21, 2006

Turned out great and got lots of compliments at work. Nice, simple recipe.

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Feb. 18, 2006

A classic. Consider stirring in a cup or so of walnuts with the chocolate chips.

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BEATLEFAN1964

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Reviewed: Dec. 13, 2005

I just made a few batches of these for my 12yr olds Enrichment class and they came out perfect. I only used 3/4 cup of butter and they are still nice and moist. My 9yr old has asked me to send some to his class party on Friday so we definately have a new favorite!

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TENNJUL

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Reviewed: Nov. 25, 2005

Simply delicious. They came out of the pan very nice too which is always good. Not crumbly or messy.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Nov. 14, 2005

A timeless classic! I can't even begin to count how many times I have made this recipe in my lifetime! I use a 9X13 greased glass baking pan and they never turn out too greasy. Also, we prefer our cookies without nuts.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 14, 2005

We all loved the taste of this recipe, but it was way too greasy!! I tried it twice with the same results. Like a previous poster said, I was looking for something soft and chewy, these were kind of hard.

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GREENBEENS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Sep. 29, 2005

These cookies were really delicious - the only reason I'm not giving them five stars is because they were pretty greasy. They seemed to have a little too much butter, so I'll probably try cutting back a little next time. If they aren't as good with less butter, I guess I'll sacrifice(!) and make them with the full amount. Also, I can't imagine making them in a jelly roll pan - a 9x13 pan was almost too big as it was. If you like them thick, try a smaller pan. Easy and delicious - great recipe!

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KATIEE1

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Reviewed: Sep. 24, 2005

This was what I have been looking for, for years! My bar cookies always turn out hard until I tried this recipe- they stayed soft as long as they lasted, which wasnt' long! Oh- and the only thing I changed was using margarine instead of butter. I'm off to make this again- this time with M & Ms!

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HOOPSIELV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 12, 2005

This was exactly what I was looking for. Great flavor and very easy when you are wanting a cookie, but don't want to be in the kitchen for a couple of hours. Texture was perfect. Will make often with a variety of chips.

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Nuggets

Cooking Level: Expert

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Reviewed: Aug. 30, 2005

This is a delicious cookie recipe!! And I loved that I didn't have to spoon out cookie dough on several different cookie sheets. You just plop all the cookie dough into one large pan and put it in the oven! It was so easy and so yummy!!

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CHEFMERN

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Reviewed: Aug. 21, 2005

It was wonderful! I just added 1 cup of chocolate chips because I didnt want it to be too sweet! It tastes best when you just add 1 cup.

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Steph

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Reviewed: Jul. 4, 2005

This recipe was easy to make and super delicious. I substituted Spelt Flour, non-hydrogenated margarine and Sugar in the Raw (for both white and brown sugar) in the same measure and it worked out perfectly. I can't keep these in the house for more than a day or two!

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FLOWERMOMMY

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sonoma, California, USA

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Original Nestle® Toll House® Chocolate Chip Pan Cookie

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