We are incredibly lucky that our kids attend a school district with award winning teachers. They have made virtual learning easier and this transition into home schooling smoother. Daily we are to do a science project with our 3rd grader, and one of the suggestions was baking. So we made Monster Cookie Bars! It was great to be able to teach the science of baking, like how the brown sugar works with the baking soda to form a reaction.
WHY I LOVE BAKING COOKIE BARS
These are the bar version of my Monster Cookies. Cookie Bars are a GREAT recipe for a first time baker. You can get things a little bit wrong (too much flour, not soft enough butter, etc) and still end up with a great dessert.
WHAT MAKES THEM MONSTER
The reason for the name Monster Cookies is because we are taking every kind of cookie and mashing them together here! These cookies contain:
M&Ms OatmealChocolate ChipsPeanut Butter
They are a hodge podge wonder dessert!
BAKING BASICS
Though cookie bars are very forgiving, I think they still present a great opportunity to teach our kiddos baking basics.
HOW TO MEASURE FLOUR
Resist the urge to scoop the measuring cup right into the bag of flour to get it out. Some bakers estimate that you can get up to 25% more flour that way. A great way to ruin a cookie recipe. Instead, scoop the flour out with a spoon into the measuring cup, and then level it off with a flat edge.
HOW TO CREAM BUTTER AND SUGAR
Creaming butter and sugar together is a common step in cookie recipes. The reason for it is that we are creating air pockets in the butter with sugar. It results in light fluffy cookies. Additionally, if you successfully cream your butter and sugar for long enough you can actually get more cookies out of your dough recipe. (You can check out this article from Serious Eats to learn more.)
FRESH BAKING SODA AND BAKING POWDER
To get baked goods that rise, you need baking soda and baking powder that are fresh and will still create a reaction. This is how you test each:
Baking Soda: Drop it in a little vinegar and make sure it bubbles right away.Baking Powder: Drop it in some water and make sure it bubbles right away.
Science!
CUTTING
Allow these bars to cool completely before cutting them. These make very very rich cookie bars. I highly suggest that you cut them to make at least 24 bars.
STORING AND FREEZING
After allowing the bars to cool completely, store them in an airtight container for up to 1 week. Alternatively, freeze on a parchment lined baking sheet for 1 hour and then transfer to an airtight container. Freeze for up to three months. PRO TIP: Nathan likes eating these right from the freezer!
OTHER GREAT COOKIE BARS
If you can’t get over cookie bar recipes, make these with the kids!
MAGIC COOKIE BARSBROWN BUTTER CHOCOLATE CHIP COOKIE BARSOATMEAL CHOCOLATE CHIP BARS
If you love these cookie bars or make others, please leave me a comment and let me know what you think!
