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Bar Cookies for a Crowd – Recipe Tip

June 13, 2013 by Tina Verrelli 8 Comments
Modified August 16, 2020 at 9:30 pm

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A Cookie Revelation!

Hopefully, you figured this out long before I did!  I love using the good old Nestle Toll House Recipe for my bar cookies.  But for some reason I never noticed the recipe is written to be used with a “jelly roll pan” (15 x 10-inch.)  Hmm…no wonder I always had trouble spreading the batter all the way to the edges of the pan…I don’t have jelly roll pans, I have half-sheet pans (17 x 12-inch.)  It turns out if you add an extra 1/2 recipe they will bake up perfectly in your half-sheet pans!  Yay lots of cookies for your crowd!  I’ll post the adjusted measurements below.

(Measurements Adjusted for Half-Sheet Pan, 17 x 12-inch)

My girls love to bring these to school for their birthday treat!

Thanks for spending some time in the cloud with me!  I hope these adjusted measurements are helpful for you!  Tina ( :

Bar Cookies for a Crowd - Recipe Tip

 I love using the good old Nestle Toll House Recipe for my bar cookies.  But for some reason I never noticed the recipe is written to be used with a "jelly roll pan" (15 x 10-inch.) …I don't have jelly roll pans, I have half-sheet pans (17 x 12-inch.)  It turns out if you add an extra 1/2 recipe they will bake up perfectly in your half-sheet pans!  Yay lots of cookies for your crowd!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Servings: 4 dozen bars

Ingredients

  • 3 1/4 cups + 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cup butter (3 sticks) softened
  • 1 cup + 2 tablespoons granulated sugar
  • 1 cup + 2 tablespoons packed brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 3 cups chocolate chips (I usually mix up whatever I have, milk, semi-sweet, white- yum!)
  • 1 1/2 cups chopped nuts (optional)

Instructions 

  • PREHEAT oven to 375° F.
  • Grease 17 x 12 - inch half-sheet pan
  • COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. 
  • Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Cookies, Cooking for A Crowd, Dessert, Desserts for a Crowd, Lunch Box Ideas, School Treats Tagged With: bar cookies, chocolate chip cookie bars

Reader Interactions

Comments

  1. Chris

    June 13, 2013 at 3:35 pm

    These look wonderful, love your photos!!

    Reply
    • Christina Verrelli

      June 14, 2013 at 1:34 pm

      Thanks so much Chris!! Love the adjusted recipe – it’s a definite "go to!" ( :

      Reply
  2. Vetters96

    July 1, 2014 at 12:41 am

    Making these tonight and realized I didn’t have that size jelly roll pan either! thank you so much for your post, you made it so easy for me!!!!

    Reply
    • Christina Verrelli

      July 3, 2014 at 2:27 pm

      So glad it was helpful for you!! I’ve been making these a lot lately!!

      Reply
  3. Shquillia

    June 7, 2019 at 8:20 pm

    Hello can you make these the night before

    Reply
    • Christina Verrelli

      June 7, 2019 at 9:22 pm

      Yes, for sure! They hold up well for several days! Just keep them in an air-tight container. Take care!

      Reply
  4. Shequillia

    June 7, 2019 at 8:21 pm

    Hello can you make these the night before

    Reply
    • Christina Verrelli

      June 7, 2019 at 9:22 pm

      Yes, for sure! They hold up well for several days! Just keep them in an air-tight container. Take care!

      Reply

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