The boy and I are on Spring Break this week… or at least that’s what it says on my calendar. I know I can be a bit of a dreamer, but really I don’t think my expectations were set too high. I certainly wasn’t envisioning a UC Santa Barbara Spring Break from my college years. I guess I was dreaming of not setting my alarm clock, throwing my hair up in a pony tail, and possibly a few trips to the pool. That hasn’t been the case. Midweek last week, when a few major things at work were delayed, I came to terms with the fact that I’d be working throughout the break. That, I accepted.

I think it was at the point when I paid for eight prescriptions, plus a bottle of Children’s Nyquil on Monday that I decided we wouldn’t be referring to this week as Spring Break. The really annoying cough that the boy has had for weeks, (which I assumed was allergy related) ended up being a pretty bad sinus infection (yes, I have severe mommy guilt!). In addition, the boy got pink eye in both eyes, and very generously gave it to me. I’m now on round two of antibiotics and praying it will clear up my bronchitis and newly developed ear infection (I didn’t even realize adults still got ear infections).  Want to know the silver lining? Children’s Nyquil… I am eternally grateful to the scientist who formulated it. I can face almost anything with a good night’s sleep.

What’s a girl to do when faced with a Spring Break that just wasn’t meant to be… bake chocolate chip cookies, of course.There are few things in this world that chocolate chip cookies can’t make (at least a little) better. That’s just one of my theories. These chocolate chip cookies are in bar form. I found this recipe on Baker’s Banter, King Arthur’s blog and bookmarked it for a situation just like this. King Arthur’s is another one of my favorite baking blogs. The bloggers are fabulous, and all of the photo tutorials for their recipes make them super easy to follow. I’ve learned a lot from these baking bloggers!

You know what made these bars extra yummy? The Baker’s Edge pan. It’s still one of my favorite items in my kitchen. Every piece you cut is an edge piece, and I’m all about the edges. Next time around, I won’t fill the pan as much. As you can see, it was a pretty thick bar. If you’re using the 9″ x 13″  pan, I’m guessing yours will come out much thinner than these.

I’m still obsessing over the snickerdoodle bars I posted a few weeks ago. A batch of either of these bars could certainly cure the Spring Break blues.

Chewy Chocolate Chip Cookies Bars (Recipe at Baker’s Banter)

2/3 cup (10 2/3 tablespoons) butter

2 cups + 2 tablespoons firmly packed brown sugar

3/4 teaspoon salt*

1 teaspoon vanilla extract

1/4 teaspoon butterscotch flavor or vanilla-butternut flavor, optional

3 large eggs

2 1/4 teaspoons baking powder

1/2 teaspoon espresso powder, optional

2 3/4 cups King Arthur Unbleached All-Purpose Flour

3 cups chocolate chips; or a combination of different flavored chips, or chips and nuts

*Use 1 teaspoon salt if you use unsalted butter.

Preheat oven to 350 degrees. Lightly grease or spray pan (they used a 9”X13”). Melt the butter and stir in the brown sugar. Add salt, vanilla, and flavoring (optional) and stir until well combined. Make sure the mixture is not hot, and then add eggs, one at a time, beating in between each. Add the baking powder, espresso powder (optional), and flour and stir to combine. Spread evenly into pan with a spatula. Bake for approximately 30 – 32 minutes. The top will be golden. Don’t judge by the toothpick test. The middle will still be slightly gooey. It will set as it cools.

*These are best when cooled completely. King Arthur’s suggests waiting to cut them until overnight. (I don’t have that kind of willpower).

*These can be wrapped and stored in an airtight container for a few days.