This sounds yummy, I think it's a keeper

This isn't exactly it but when you first posted the first thing I thought of was Congo Bars. Here's a recipe for them from the Congocookbook.com. I won't post the link because it's really loaded with pop-ups. Could it be a variation of these? This one has the chocolate chips mixed in the batter but check it out anyway. two cups flaked coconut one-half teaspoon salt (omit if using salted butter) one teaspoon baking powder two cups all-purpose flour one cup unsalted butter, softened at room temperature one & one-half cups light brown sugar, firmly packed two eggs, lightly beaten two teaspoons vanilla one & one-half cups semi-sweet chocolate chips What you do All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Preheat oven to 350° F. Mix (or sift) together the salt, baking powder, and flour. When oven is hot, place the coconut on a cookie sheet and toast until lightly browned (one or two minutes). Remove and let cool. Using an electric mixer, mix together the butter and brown sugar. Add the beaten egg bit by bit, mixing well. Add vanilla. Stir in the flour mixture. Mix well with wooden spoon. Gently stir in the chocolate chips and the toasted coconut. Lightly grease (or butter) and flour a 9- x 13-inch cake pan. Spread the batter into the pan. Bake at 350° F for about 25 minutes. Remove from oven as soon as a sharp knife inserted into the center pulls away clean. Careful not to over-bake. Cool, cut into bars (or squares) and serve. The coconut can be replaced, in whole or part, with your favorite chopped nuts (almonds, pecans, walnuts . . . ).

These sound really good and my husband loves lemon anything so I will make these and gain a couple of pounds eating them. I'll use dried cranberries but plump them in some warm water for a few minutes. I do have a question = I'm assuming I should use a brick of cream cheese rather than the soft tub? but that low fat brick would be ok?

Thanks for the project. It gave this stay at home something to do for an afternoon. They are more cake like, and don't have the buttery brown sugar taste of the original Tollhouse recipe. So while they are definitely good, I prefer the Tollhouse version, to which I add a couple of extra tablespoons of flour.