Chocolate Chip Pecan Cookie Bars

By LisaMK

This is a healthy version made with whole wheat flour.
From Food & Wine, March 2011. chef Varela at the Tavern

Bars can be stored in airtight container for up to 5 days.

Ingredients

• 1 c pecans or walnuts or almonds
• 4 tbs butter, softened
• 2 tbs canola oil
• 1/4 c, plus 2 tbs light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 c whole wheat pastry flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c semisweet choc chips

Preparation

Step 1

1. Preheat oven to 350 degrees and line bottom of 9x13" baking pan w/ parchment paper. Spread the pecans in a pie plate and toast for about 8 mins, until golden. chop pecans when cool.

2. In electric mixer, beat butter, and oil w/ granulated sugar and brown sugar until creamy.
Beat in egg and vanilla extract until smooth.
In a small bowl, whis flour w/ baking soda and salt; beat dry ingredients into mixer at low speed. Add chocolate chips and pecans. beat until just incorporated.

3. Transfer dough to baking pan and press into even layer. Bake for 20 mins, until lightly browned and nearly set in center. Let cool completely, then run knife around edges and invert rectangle.
Peel off paper and invert onto cutting board. cut and serve.