Lofthouse Sugar Cookie Gooey Bars
So. That left me alone in my kitchen with an entire box of those cookies. Which was a problem. A big one. Because I can put a hurt on some Lofthouse Sugar cookies, and my waistline would most certainly not appreciate it.
I thought back to this pie and decided that turning these cookies into gooey pie bars was a good solution to my problem…
I’ve always been a pretty great critical thinker ;)
Putting that logic aside… let’s talk about how awesome Lofthouse Sugar Cookies are. They are one of my favorite treats to create with. I love that the soft cookies and dough makes them so pliable and versatile. They can really be re-created in a number of ways. Pie and cake for starters.
Plus, I love how they are always so colorful and decked out for the holidays. Every holiday. And they have some fun seasonal flavors that would be fun to play with too (I glimpsed a maple flavored box a couple of days ago)!!
No matter the time of year, these gooey bars will always be a good idea. The essence of this recipe is that you are mixing together butter, sugar, and eggs with crumbled up cookies. The cookies soak up all those good wet ingredients, and once baked– you have an ooey-gooey, buttery, delightful creation that will have you saying, where has this been all my life?!
- 10-12* frosted soft sugar cookies
- 1/2 c. butter, melted
- 1/2 c. sugar
- 3 eggs
- 1 tbsp. cornmeal (or flour)
- 1 tbsp. vinegar
- 1 tsp. vanilla
Preheat oven to 350ºF. Prepare an 8x8 baking dish by lining it with parchment or foil and spraying lightly with a non-stick cooking spray.
- Crumble up the cookies into the baking dish.
- Whisk together the butter, sugar, eggs, cornmeal, vinegar, and vanilla until smooth. Pour mixture over the crumbled cookies. Bake for 30-35 minutes until the top is just beginning to turn golden brown.
- Remove and let cool completely before cutting and serving.
*One really neat thing about this recipe is that you don't have to be married to how many cookies you use. If you use fewer cookies than called for, you'll have gooey-er bars. Still yummy. If you use more cookies, your bars will be a little firmer, a little drier (not DRY, just dry-ER). There's a lot of flexibility and wiggle room with this recipe!
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