I have a confession to make: most of the time, my cookie bars are not from scratch. I think most everyone that has eaten these [when I had them here/brought them to a party/was asked to bring them somewhere] assumed that I make these from scratch. Technically, I don't think you could say I lied about this fact. I don't believe I was ever point blank asked "did you make these from scratch?" but I admit I let people believe that. Don't get me wrong-I make most baked goods from scratch and can even make these from scratch-but I typically get a little help from Betty Crocker on this one. In the end though, the direction on the back of these cookie pouches are not the ones I follow but rather I went through a few variations before I arrived at this one. Following the cookie pouch directions, they come out too thin and who doesn't like a thick cookie? So here's my secret on these.
2 Betty Crocker Chocolate Chip Cookie pouches
2 sticks of butter, unsalted
2 eggs
Preheat oven to 350 F. In a small bowl, place the two sticks of butter and microwave for 30 seconds. You don't want them completely melted but rather more soft (a little melted is fine). In a large bowl, place the contents of the 2 cookie pouches, 2 eggs, and 2 sticks of butter. Mix until all of the cookie mix is incorporated with the egg and butter. Spread evenly into a lightly butter sprayed 13x9 pan. Bake 30-33 minutes. The bars should start to look lightly browned and the center of the pan should not 'jiggle' a whole lot when you shake the pan. Yes, I do a jiggle test on these. A fork test is no good because they will seem slightly undone in the center but they continue to cook once you pull them out. Let them sit till cooled.
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