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I wanted to make a vodka watermelon. Some people call it infuse a watermelon. Some people charge a watermelon. Whatever you it call it, it is the same thing. A 21 years and older watermelon filled with booze with a 50-50 chance of either coming out perfect or not infusing at all. I’m not trying to scare you out of a spiked vodka watermelon recipe. I’m letting you know up front, if your vodka watermelon didn’t work, keep reading this post to learn how to fix a drunken watermelon that won't absorb vodka on the first go round. How to Soak a Drunken Watermelon With Vodka   Pin this recipe for your next party!

Easy Chocolate Cherry Cookie Bar Recipe

I never knew how much I depended upon my Pryex baking dish until I had to bob and weave after the dish leapt from the cupboard to attack me and it smashed into a thousand pieces on the kitchen floor.

Which is a much more entertaining way to say I accidentally broke it.

I put off replacing it after reading reports of Pyrex dishes exploding in the oven because they are now made from to soda-lime glass instead of the original borosilicate glass formula (the stronger and heat resistant glass formula used to make glass lab equipment.) Of course Pryex denies that its new cheaper glass formula is to blame, however the scientists at Popular Science explain the structural difference between the two types of glass and why soda-lime glass dishes explode here. Which means I won’t be replacing it with another Pyrex dish.

It took longer than I thought to find borosilicate glass baking dishes with plastic lids (I hate how plastic wrap never sticks to anything but itself and avoid it by buying baking and dishes with snap on lids) and by the time I found them, another dish leapt to its death and needed a replacement. I bought this exact set of Bovadoborosilicate heat resistant glass baking dishes and figure I should break them in with a batch of fun and yummy bar cookies instead of a boring ol’ casserole. (Disclosure: I am including affiliate links for your convenience)

Let’s bake!

quick easy bar cookie recipe

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Chocolate Cherry Cookie Bar Recipe

You will need the following ingredients:

3 Eggs

1 Cup of sugar

½ Teaspoon of almond extract

1 and ¼ Cups of white flour

1 Teaspoon of salt

1 and ½ Teaspoons of baking powder

1 and ½ Cups of chocolate chips (or more or less if you like) – I used these exact allergy free Enjoy Life Chocolate Chips https://amzn.to/3V3O8Na to make my cookie bars dairy allergy friendly

1 Cup of raisins

1 Cup of chopped walnuts

½ Cup of dried cherries

Step by Step How to Make this Easy Cookie Recipe

1. Thoroughly mix together the eggs and sugar in a mixing bowl (this is call creaming.)

2. Add and thoroughly mix the almond extract into the sugar and egg mixture and set it aside.

3. In a separate bowl add and mix together the flour, salt, and baking powder.

4. Pour the dry mixture into the wet mixture and stir to thoroughly combine.

At this point, your dough may be a bit stiff which will make a chewy bar cookie. If you are not a fan of chewy, consider adding an extra egg to the mix.

5. Fold (stir) the chocolate chips, raisins, cherries, and nuts into the cookie dough.

6. Pour the cookie dough into a 9 inch by 13 inch floured baking pan and bake it in a 350 degree (F) oven for 30 minutes.

7. Allow the cookies to cool, cut into bars. Enjoy. Eat. Repeat!

Looking for more cookie baking tools and ideas? Check out the following options – and more! - below!

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