Just to say it up front, I did these 8,000 percent wrong. Luckily, under-baked cookies continue to be cookies, and cookies are delicious:
I thought about fibbing on this one, and posting the recipe I meant to make, instead of the gooey-center crunchy-crust one pictured above. And believe me, the texture seen here is a vast improvement over the first out of the oven — essentially a pool of butter, not enough flour and undercooked eggs. Despite all that, the result here is a chewy, comforting, very buttery take on chocolate chip cookie bars.
Read on for the recipe.
Cookie comfort bars:
1 1/2 cup (3 sticks) softened butter
4 cups packed brown sugar
4 tsp vanilla
3 1/2 cups flour
3/4 tsp baking powder
1 1/2 tsp kosher salt
1 tsp ground cinnamon
1 1/2 cups raisins
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1) Cream softened butter with the brown sugar. Add the eggs and vanilla and stir until fluffy.
2) In a large bowl, sift together the flour, baking powder, salt and cinnamon. Incorporate the dry ingredients with the eggs and sugar. Fold in the raisins and chocolate.
3) Bake in a preheated, 350-degree oven for 40 minutes. This is where I went wrong — 40 minutes is not enough time for this particular interpretation of the recipe I was using. So … I took them out of the oven. Then cut into them a few minutes later. Not baked. I’m guessing on the total bake time here — let’s go with 70 minutes at 350 (covered for the last 30 minutes, and cranked to 400 for about 10 minutes before coming out).
So, not perfect by any means, but tasty nonetheless.