Magic Bar Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 4 teaspoon salt
  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 tsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Coconut, sweetened toasted

• Dairy

  • 3/4 cup Butter

• Desserts

  • 3/4 cup Butterscotch chips

• Other

  • 1 cup Coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets

Found on yellowblissroad.com

Ingredients

• ¾ cup (1½ sticks) butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1//4 teaspoon salt
• 1 cup coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets
• 1 cup semi-sweet chocolate chips
• ¾ cup butterscotch chips
• ¾ cup sweetened shredded coconut, toasted

Directions

• Toast the coconut on a cookie sheet for several minutes in a 350 degree oven, then set aside.
• In a stand mixer with the paddle attachment, beat butter and sugars on medium-high speed until light in color and fluffy.
• Beat in egg and vanilla until well combined.
• In a separate bowl, combine flour, cornstarch, baking soda and salt.
• Stir half of the flour mixture into the butter mixture just until combined, then stir in the other half; again, just until combined.
• Gently fold in the graham crackers, chocolate and butterscotch chips and toasted coconut.
• Using a cookie scoop, divide batter into rounds and place 2 apart on parchment lined cookie sheets. (I use a 1 scoop, but a larger scoop will yield a thicker cookie).
• Chill in the refrigerator for two hours, or in the freezer for 30 minutes.
• Bake in a pre-heated 350 degree oven for about 8 minutes, or until lightly golden on top. You want them to be slightly underdone as they will firm up as they cool.
• Store in an airtight container for up to 1 week.