Sooz, I've used Nestle's Toll House Chocolate Chip recipe using both a sheet pan and one of those big heart-shaped cookie pans from Wilton.

I thought this link might be helpful. I just glanced through it quickly. My dough was probably about 3/4" thick in the pan.

https://www.kingarthurbaking.com/blog/2018/09/10/transform-your-favorite-cookie-recipe

ETA - I noticed Nestle's recipe says to bake at 375. I'm sure I used 350. I used the heart-shaped pan last time and didn't use parchment. No problem.

That amount of batter will do very well in a standard jelly roll pan....forget the dimensions....but I am sure you have one.

I haven't done it with conventional cookware, but I agree with Chloebud about 3/4"-ish.

plllog, I think the thickness is key, along with the oven temp and time. I was just thinking I've also used oatmeal cookie dough in a sheet pan, too. I kept an eye on it and took it out of the oven before the edges got too dark. The center was perfect with the carryover baking after removing from the oven.

Sooz, I wouldn't use a glass pan. I've found heavy-duty aluminum pans that are light in color work best. They also bake more evenly.

I agree with Chloebud about the bakeware. There are bar cookie recipes which were meant to be baked in a Pyrex dish, but a standard cookie recipe will work better on a cookie sheet or facsimile. If you think the middle and edges will be too dissimilar, you can bake in loaf or ring pans. They're not just for cake! (If you use your angel food pan, make sure to degrease it really well when you wash it).

Thanks for the input and suggestions! I think I might use a different recipe than Tara O'Brady's, and I'm going to experiment with either a cookie sheet or an aluminum pan.

I'll let you know how they turn out and hopefully, post a photo on this thread.

Smiles,

Soo

Here's the recipe I used, below, and a photo before I cut them. It came together very easily, and also was easy to get the batter into the pan. I baked at 350º for 30 minutes... turning it at 15 minutes. At 30 minutes, it didn't look quite done in the center so I turned off the oven and turned the pan again and left it in there for about 3 or 4 minutes. After it cooled, the edges were a bit more slightly more dense than soft. I think next time I'll either reduce the amount of butter by a little bit or maybe add a little bit more flour. I also might refrigerate the batter for 1⁄2 an hour before baking because it does seem to be giving up some of it's butter as it sits on a paper towel and parchment. It's still delicious!

Smiles,

Sooz

Chocolate Chip Cookie Bars allrecipes from Kirsten

https://www.allrecipes.com/recipe/256172/kirstens-dark-chocolate-chip-cookie-bars/

1 C butter, melted

1 C dark brown sugar

½ C white sugar

2 eggs

1 tsp vanilla

2 C flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

2 C choc chips

Preheat oven to 350 degrees F

Grease/parchment a 9x13-inch baking dish.

Mix butter, brown sugar, and white sugar together in a bowl.

Beat in eggs and vanilla extract until smooth and creamy.

Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed.

Fold chocolate chips into batter; spread into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool before cutting into bars.

Looks darn good, Sooz!!!

Yesterday DH asked me about a bar recipe he likes. These are about as easy as it gets and really good. For some reason I tend to make them more in the Fall. Just thought I'd share the recipe. :-)

Toffee Bars

2 sticks butter, room temp. (I use salted butter)
1 cup packed golden brown sugar
1 egg, room temp.
1/2 tsp. vanilla
1 cup flour
1/4 tsp. salt
6 plain chocolate Hershey bars (or chocolate of choice)
1/2 cup chopped walnuts or pecans (I toast them)

Preheat oven to 325.
Sift together flour and salt. Cream butter with sugar. Add egg and vanilla and beat well. Add flour/salt and mix well. Spread on jelly roll pan (about 10 X 15). Batter will seem skimpy, but will bake up. Bake for about 20-25 minutes. Remove from oven and immediately place Hershey bars on top. Let sit about 10 minutes or until chocolate melts (Hershey bars will maintain shape when soft/melted). Spread chocolate evenly over bars and sprinkle chopped nuts over top. Let cool slightly and cut into bars while still barely warm.

If you are worried about sticking, trying lining the pan with non-stick aluminum foil and make sure to have the non-stick side up. Normally, I use Silpat instead, and I have a sheet of Silpat that fits exactly inside my jellyroll pan.