Tonight, friends were coming over and I had a craving for Snickerdoodles for dessert, but alas, I didn’t have much white sugar. Fortunately, I had a recipe for cookies that used only brown sugar. My mom, Lil’ Laverne, had sent me a recipe for the Congo Bars she had made during my visit last week. Don’t ask me why they’re called that. All I know is that they’re delicious and simple.
These cookies are quick and easy because there’s no shaping little dollops of dough onto baking sheets, or transferring the freshly baked cookies elsewhere to cool. You simply mix up all the ingredients, pour the batter into a baking dish, and put the dish in the oven. I halved the recipe and baked the dough in a medium-sized, rectangular Pyrex container. The result? Tempting smells and thick squares of gooey chocolate chip cookie goodness. I ended up using more egg than called for (I figured that halving an egg would be a bit ridiculous) and the bars came out extra fluffy and cakey.
¾ c. butter
2 ¼ cup (1 package) brown sugar
2 ¾ c. sifted flour
2 ½ tsp. baking powder
½ tsp salt
1 cup broken walnuts
12 oz. chocolate chips
1 tsp. vanilla
Melt butter and place in a large bowl. Add brown sugar, stir until well-mixed, and allow to cool slightly. Add eggs one at a time, beating well after each. Add flour, baking powder, and salt, then nuts, chocolate chips, and vanilla.
Bake in a greased 13 x 9 pan at 350 degrees for 35-40 minutes. Do not overbake. Cool in pan and cut into squares. Yield: 2 ½ dozen.