When I lived in the Midwest, I discovered that bars and cookies are different. Cookies are flat and round, or flat and cut into shapes. Bars are bar cookies, except they are just “bars.” So when you sign up to bring a dessert, cookies are separate from bars. Even if they are chocolate chip.
One of the recipes I collected was for last-minute bar cookies, thus the name in the post heading. Bar cookies tend to be relatively simple, unless you are doing Seven-Layer Bars (sometimes called Dollie Madison Bars). Oh, and do not, please, try to make S’mores Bars. I tried twice, the second time because I thought I’d messed up. No. Trying to cut bar cookies with melted chocolate and marshmallows on top is . . . No. The second time, I just tossed cookies, baking pan, and all into the garbage, and made a quick run to the bakery on the way to school.
So, for bar cookies to make when your beloved offspring says at eight at night, “Oh, yeah, I signed us up to bring bars tomorrow.”
One tube of sugar or chocolate-chip cookie dough (find in refrigerator or dairy section of grocery store). I prefer sugar cookie.
Semi-sweet chocolate chips (no brand preference)
Toffee bits (Heath™ chips are my go-to)
Preheat oven to whatever it says on the cookie tube. Spread the dough into an 8X8 or 8X13 baking pan. I prefer ceramic, but metal is fine. The larger pan makes thinner cookies, so adjust cooking time accordingly. Once you have patted the dough into the bottom of the pan, sprinkle with chocolate chips, then toffee chips to cover. Bake for the recommended time.
I cut the cookies while they are still a little warm, especially if they are thinner. When cool, remove from pan. Serve.
No muss, no fuss, tastes good, and younger cooks can help.
I’ve greased the pan, and not greased the pan, and not seen any real difference. It could be that I got lucky.
Cat Rotator's Quarterly 
I believe the accepted method for cutting s’mores cookies is to make them separate and individual in space and Graham crackers from the beginning, remove them individually from the pan while still warm, and use a buttload of wax paper during storage and transportation.
Just eating them at home sounds more efficient.But
So why not skip the cookie stage,and just make s’mores?
Chocolate-toffee chip cookies: first time I made them for a bake sale, my wife squawked that no one would buy those. Turned out that the batch went first. Oops.
Suddenly, it’s her stage crew kids who are powered by these cookies, and they always ask for more.
Muwuhaha.
You’re making me hungry! 😉
Squares and rectangles are totally shapes, though!
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Yeah, I don’t really get why you’d bake cookies like that unless you were going to use it as a crust for something gooey, or were shooting for a more cake-like texture.
.My off the cuff thoughts on s’mores bars would be to bake a sheet cookie (sugar or shortbread) , heavily sprinkle it with chopped milk chocolate right after you pull it out of the oven so it gets partially melted. Toss on some small marshmallows immediately after, and throw it under the broiler for a minute or so to toast. Let it cool completely, then throw it in the fridge to cool further. After a couple of hours, cut it with a bench scraper.
Marshmallow creme might work, too; maybe even do that after cutting.
Kitchen space, and time, come into play. With a small (or cluttered) kitchen, cookies demand time for each sheet, and space for assembly and cooling. Bars are like brownies – one pan & done, no risk of running out of swap space.
I like Luke’s idea, but recommend you clean the bench scraper BEFORE you cut the s’mores… LOL. My go to is Toll House cookies. Quick, easy, and I’ve never seen anybody NOT like them.
Oooh. Why are cookies always so much more tempting immediately after I’m trying to diet?
Forbidden fruit and all that.
Lemme fix that by figuring out some recipes compliant with my current diet. Will make you swear off baked goods, and stick to BBQ. 🙂
Or go for moderation.
Like my favourite cookies to make.
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Scotch Lace Cookies
(Truth in advertising: oatmeal, butterscotch, wafer thin and full of holes)
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2-1/4 cups oatmeal
2-1/4 cups (1 l s.) brown sugar
3 tablespoons flour
1 teaspoon salt
1 cup melted butter
1 egg
1 teaspoon. Vanilla
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Use parchment paper
Drop 1/2 teaspoons at least 2″ apart
Cook @ 375 for approximately 7 minutes
Let cool until firm before taking them off the cookie sheet
Makes about 90.
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Lots of taste, but there’s not much substance.
Make sure to separate them with wax paper
As a Canadian, I feel obliged to tout for that especially Canadian invention, the Nanaimo Bar, and its (mint flavoured) cousin, the grasshopper bar.