Cookies are one treat all kids jump for. I find cookies take so much more time to make then a cake because you have to keep putting batches into the oven. Also lately I've been having them end up flat. I love the idea of cookie bars where you spread the batter into a pan, bake and then cut them into squares. These cookies are a bit on the salty side so if you would like a sweeter cookie then reduce the salt. They also use oil instead of butter so no creaming butter and sugar which for me is a timesaver. The first time I made them we thought they were very tasty but a little greasy. So I reduced the oil. Less oil meant they required a little more effort to spread in the pan but we enjoyed more this way.
Adapted from Taste and Tell
2 1/2 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt (this gives the cookie a salty taste, reduce amount if you don't want a salty cookie)
3/4 cup canola oil
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla extract
1/2 cup chocolate chips
Preheat oven to 350 F. Spray a 9x13 pan with baking spray.
In a medium bowl, mix together flour, baking soda and salt.
In a large bowl, add the oil and both sugars. Mix well. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla.
Add the dry ingredients gradually, mixing until combined. Stir in the chocolate chips. Spread the mixture into the prepared pan. The batter will be much thicker than a cake batter and will take a bit of effort to get it spread into all the corners. Bake for 18-22 minutes or until light golden.