I’ll be very honest here and say it – I am a lazy ass. This recipe started out as a cookie, but if you know me, you know that baking cookies bore me to death. I experience acute stress in waiting and watching the cookies in the oven to ensure they don’t over-bake or burn; and even worse is the mammoth amount patience required until every tray of cookies is baked.
Therefore, this cookie recipe became bars – all the dough goes in at once (NOTE: WITHOUT CHILLING!!), and you remain hassle-free, stress-free AND you can enjoy a cup of coffee while it bakes. About 11 to 12 minutes is all it needs – slight browning on top, and once removed, let it cool for 5 more minutes on a rack. Ideally, wait for it to cool completely before slicing, but for the life of me, I cannot wait that long, and really, they turned out pretty darn good.
So here you go, this recipe that yields 16 2 inch bars, or 16 regular sized cookies – whichever your mood and patience level asks for. BONUS: This dough can also be kept in the fridge for up to 1 week.