It all started with The Perfect Chocolate Chip Cookie made with oil instead of butter and posted on allrecipes.com by Emily. Someone mentioned in the reviews that that they can be made into bars. So Sherri did just that and called them Lunch Lady Bars. Caroline replaced part of the white flour with whole grain flour and we got Whole Grain Cookie Dough Bars. Now it was time for me to make some contribution, so I substituted white sugar with fructose sugar to make them a bit more diabetic friendly.
This recipe is much better when it is slightly underbaked. I made half batch and baked for 25 minutes which turned out to be too much. I would suggest baking about 20 minutes for half batch and 20-25 for whole batch.
- 2 eggs
- 1 cup brown sugar packed
- 3 Tbsp fructose sugar or 1/2 cups white sugar
- 1 cup oil
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking bowder
- 1 cup chocolate chips + 1/4 cup for topping
Mix together eggs, brown sugar, fructose (or white sugar), oil and vanilla extract.
In a large bowl, combine all-purpose flour, whole wheat flour and baking powder. Stir into egg mixture.
Mix in 1 cup chocolate chips. Spread into oiled 9″ x 9″ pan. Bake for 20-25 minutes at 350°F.