AboutMicki Sannar Expertise As a lover and life long cook, I would love to help you with you cooking and baking questions and concerns. I am especially interested in healthy cooking and baking. I am a fan of olive oil and havepersonally experienced the health benefits of using wholesome ingredients in all of my cooking and baking. I am a proponent of real food and promote a healthier diet, but not at the expense of taste. Let's face it, who wants to eat health food when it tastes like health food?
I would love to share some of my techniques and secrets regarding sneak nutrition (getting your family to eat healthy foods without telling them), and answer just about any question in regards to cooking; baking, tips, etc...
Experience Over 25 years experience as a Cooking Instructor. I have appeared on T.V., Radio, and my recipes have been featured locally, nationally, and internationally. My first cookbook, Olive Oil Desserts has won 4 awards, and is currently nominated for the World Gourmand Cookbook Awards. I will be appearing on QVC in January 2010 to share my techniques for making healthier desserts!
Education/Credentials I am a home grown foodie and chef. I have appeared in news articles, on radio and local television. And, I have authored the first ever "Olive Oil Desserts" cookbook. I am in the process of earning my Bachelors degree in holistic nutrition.
Question I want to change a cookie recipe so I can bake in a cake pan. I do not like having to bake serveral batches of cookies. I would rather put in a cake pan and at one time. Need to know if the recipe will make 38 - 3 inch cookies what size pan should I use and how long should I bake them.
Answer Hi there Janet,
I have never converted a cookie recipe into a cookie bar recipe.However,my experience in cooking and baking tells me that you would make a full batch of your cookie recipe (one that makes 36-48 cookies). Pour it into a greased pan, spread the cookie dough evenly, and bake about 10-15 minutes longer than a batch of cookies. When cookies are golden brown (provided they are not chocolate),and when you run a thin knife or cake tester into the middle of the pan and it comes out clean, they are done.
