Chocolate Chip Snickerdoodle Bars
I somehow had the bright idea of joining the company softball team. If you knew me in real life, you’d be surprised that I would make such a choice. I’m not really a “team sports” kind of girl. Not because I don’t like exercise. No no. I love Crossfit. Running is fun. Spinning is amazing.
At first you might think, oh so you’re a solo rider. Well not really. What softball has that running, Crossfit and spinning don’t is that softball involves a hard object flying at your face. I’m not good at that. You see, I’m what we like to call “accident-prone.”
The truth is, if there’s an opportunity to get hurt, chances are I will. I’m set to hike the Inca Trail to Machu Picchu in November and my sister is already researching altitude sickeness and ways to prevent it. She’s not even going on the trip with me and she knows it’ll be an issue for me.
In fact, the last time I tried to play a team sport was a summer softball league the summer before 9th grade. I broke my finger mid way through the summer. Lesson learned.
But now I’m older, and conquering fears and trying new (ish) things is totally my thing. So why not. I’ll let you know how it goes.
In the meantime, let’s talk about these guys.
I know you’re drooling because any mention of the word “snickerdoodle” makes babies smile and men squeal in joy.
I want everyone to buy this book because I think it’s so awesome. What I didn’t think was awesome was the name of the recipe. Buttermilk Cinnamon Bars. Boring. So since I made some changes (like adding chocolate chips, among a few other changes, I decided to rename these to more accurately describe the taste.
Chocolate Chip Snickerdoodle Bars
Adapted from Blue Ribbon Cookies
2 cup sugar
2 cups flour
1/2 cup butter
1/2 cup unsweetened coconut flakes
1/2 cup chocolate chips
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 cup buttermilk
1 tsp vanilla
Pre-heat oven to 350F. In a bowl, combine sugar, flour and butter. Using your fingers, combine until the mixture resembles coarse crumbs. Take two cups of that mixture and combine it with coconut and chocolate chips.
Press into a 9×13 baking dish lined with parchment paper. With the remaining sugar/flour/butter mixture, add egg, salt, cinnamon, baking powder, buttermilk and vanilla. Blend together. Pour mixture oven base and bake for about 45 minutes, or until fully cooked in the center.
Remove from oven and allow to cool completely. (I let it sit out overnight) Once cooled, remove bars from pan by lifting parchment paper. Cut bars into about 40 squares (or fewer large pieces…).
I promise these will be a hit. They’re like snickerdoodles and chocolate chip coconut cookies on a date, because that makes sense.
Either way, enjoy them, pin them and wish me luck on this softball endeavor.
How are you at team sports? Play any? Tell me!
Looking for something in particular? Search here!
- Biscuits might replace pie as my favorite thing to make... instagram.com/p/ueb6DkERY1/ 4 hours ago
- RT @skoutorganic: Ahhh! Still hungry. Perfect time for a snack. Wish we had this right now! @FoodologieKarla blog.skoutorganic.com/discovering-ne… 8 hours ago
- Almond Joy Cookies. Want some? instagram.com/p/ueAlS9kRRC/ 8 hours ago
- The second #C2CCS happened! Cookies for all! check it out! foodologie.com/2014/10/22/alm… http://t.co/hjQNf7FYVM 13 hours ago
- RT @socaliallie: #C2CCS Round 2! Check out the cookie swap here: ow.ly/Daj1K @FoodologieKarla @InNatShoes @JazzyJ0nez @domestic… 13 hours ago