Baked exactly according to the recipe (using the metal 10 x 15 inch jelly pan). The time suggested is too long, they were golden brown by 16 minutes.
As others have suggested it is important to bring butter and eggs to room temperature. The key in baking this cookie bar (as with any other baking recipe) is to cream the butter and sugar until it is creamy (I used a kitchen-aid stand mixer on medium speed for about 5 minutes). Once creamy barely beat in the egg on the lowest mixer setting. Once the egg is incorporated add the dry mixture on the slowest setting until just incorporated. Then hand mix in the chocolate chips and nuts very gently. If the dough is buttery with butter coming out of the batter, refrigerate for about 10 minutes before spreading in the pan. Also, to grease the pan, just use the butter left on the wrappers. You shouldn't be able to see any butter, if you do wipe it clean with a paper towel, the residual butter should be enough to coat the pan. If you do not do this the excess butter will cause the bottom of the cookie to burn.
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Baked exactly according to the recipe (using the metal 10 x 15 inch jelly pan). The time...