Chocolate Chip Cookie Sticks

I made these Cookie Sticks for dessert tonight.  One thing that is great about this recipe is that you don’t have to soften any butter to make them.  The recipe actually calls for canola oil instead.  Everyone enjoyed them thoroughly!  They were a bit difficult to cut into the strips with the gooey chocolate chips on top.  HOWEVER, isn’t that when chocolate chip cookies are best – when they are warm and gooey?!  I saved half the batch for tomorrow to see how they will taste once they are completely cooled.  I imagine they will be splendid!  Enjoy!

Cookie Sticks
*recipe taken from “Amanda’s Cookin”.  She’s got great process photos on there if you are interested.

adapted from Taste of Home

1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half.

On a greased baking sheet, shape each portion into a 15-in. x 3-in. rectangle about 3 in. apart.

Sprinkle chocolate chips over dough; press lightly.

Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes.

Use a pizza cutter to cut each section into 4 large pieces to make them easy to transfer to cooling racks

Use a serrated knife to cut the cooled sections into 1-in. strips.