My boat’s oven is so small, I never make cookie-sheet cookies. Instead, I put the batter into an 8×8 pan (or a 9×13 for large recipes) and make bars or “pan cookies,” and they’re just as satisfying.
This is a modification of my infamous Lucky Butterscotch Brownie recipe. In addition to the ingredients and the pan, all you need is one large bowl, a teaspoon, a 1/4-cup measure, and a heavy spoon for stirring it up. And a cooperative person nearby to lick the bowl and taste the first cookie.
1 stick butter (1/4 lb), softened
1/2 C brown sugar
1/2 C sugar
1 large egg
1 t vanilla
1/2 t salt
3/4 C flour
1 t baking powder
About 6 oz chocolate chunks or chips
Preheat oven to 350 F. Grease and flour an 8×8 square pan.
In a large bowl, cream together the butter and sugars. Beat in the egg, mixing well, and the vanilla.
Dump the flour over the top and then sprinkle the baking powder over it. Stir the whole thing together (this technique seems to work to avoid making another bowl dirty for combining the dry ingredients). Mix in the chocolate chips.
Spread the mixture in the pan and bake for 25 minutes. It will initially rise, then flatten. Cut while warm with a plastic knife.
Makes 16 cookies.