Chocolate chip cookies are by far the most popular cookie. No complaints here. I make them a lot – until my son asked for a cookie cake. I knew he was expecting a moist, Wegmans cookie cake, but in my house, it’s always from scratch.
I’ve dabbled in cookie cakes in the past but they just didn’t compare to cookies. Because of the extra baking time, they turned out dry and crumbly. The only known remedy I had for that was more butter. That is, until I recently came across a tip from generations past.
To make your cookie bars extra flavorful and moist, add a tablespoon of jam. I used organic strawberry jam and it was everything it promised to be. De-lish!
Now for the time savings: when you compare the time it takes to scoop out cookies onto a sheet, bake, remove from sheet, scoop out more, repeat again vs. pressing all your batter into a 13×9 pan and relaxing for 15 minutes while it bakes – you cut your active duty in half! Plus, you can put your 13×9″ lid on your pan for quick storage. No more crumbs everywhere.
This really has the makings of an infomercial. J