Festive Cookie Bars

Ingredients

1 cup / 250 ml

salted butter, melted and cooled slightly

1 cup / 250 ml

packed dark brown sugar

2/3 cup / 150 ml

granulated sugar

2/3 cup / 150 g

EGG Creations! Whole Egg Original, well shaken

2 tsp / 10 ml

vanilla extract

3 cup / 750 ml

all purpose flour

2 tsp / 10 ml

cornstarch

1 tsp / 5 ml

baking soda

1/4 tsp / 1 ml

salt

2 cup / 500 ml

assorted mix ins such as milk, dark or white chocolate chips, candy coated chocolates, dried cranberries, toffee bits, crumbled pretzels etc.

2 tbsp / 30 ml

colourful sprinkles or nonpareils (optional)

Directions

1. In a stand mixer with a paddle attachment, beat butter with brown and granulated sugars for 2 to 3 minutes or until well combined. Add eggs and vanilla, beat to combined.

2. In a separate bowl, whisk flour with cornstarch, baking soda and salt; add to mixer and mix on low to combine. Add mix-ins and sprinkles (if using), beating on low until uniformly distributed.

3. Preheat oven to 350°F (180°C). Line a 17 x12-inch (43 x 30 cm) rimmed baking sheet with parchment paper.

4. Scoop dough evenly all over the baking sheet; spread with a spatula into an even layer that completely fills the baking sheet.

5. Bake for 22 minutes or until top of cookie is golden and looks set. Cool completely before moving bars on parchment to a cutting board and slicing into bars using a pizza wheel or sharp knife.

Tips

1. Alternately you can use a handheld mixer or even mix by hand (with just a little extra effort).

2. Customize this cookie even further with a topping. Melt 1/2 cup (125 ml) white chocolate chips with 1 tbsp (15 ml) whipping cream over simmering water or in the microwave until pourable; drizzle over bars. While still wet, scatter sprinkles or nonpareils over top. Let stand until set.

3. Cookie bars can be layered between sheets of parchment paper in an airtight container and held at room temperature for up to 4 days or frozen for up to 2 months.