Cookie Bars from Lori Boyer (my Mom!!)

Quick Cookie Bar Crust:
3/4 C. (1 1/2 sticks) unsalted butter, softened but cool
1/3 C. sugar
1/2 tsp. salt
1/2 C. oats, Quick or old-fashioned
1 3/4 C. flour
1 T. cold water

Heat the oven to 350. Butter a 9x13 inch pan. Cream the softened butter, sugar, and salt in a large bowl with a wooden spoon. Stir in the oats, then stir in the flour a third at a time, rubbing in the last bit of it by hand to make coarse crumbs. Sprinkle on the water and rub briefly.
Press the dough into the pan, spreqading it evenly into the bottom and very slightly up the sides. Chill the pan for 15 minutes. Then bake the pastry on the center oven rack for 15 minutes. Transfer the crust, in the pan, to a wire rack to cool thoroughly.

Chewy Chocolate Chip Bars

1 Quick Cookie Bar Crust
1/2 C. (1stick) soft unsalted butter
1 C. packed light brown sugar
1/2 C. sugar
3 large eggs at room temperature
1 tsp. vanilla extract
3/4 C. flour
1/2 Tsp. salt
1 C. chocolate chips
3/4 C. chopped walnuts (yuck)

Prepare the Quick Cookie Bar Cust and allow it to cool in the pan.
Heat the oven to 350. Cream the butter with an electric mixer, gradually beating in the sugars on medium-high speed. Add the eggs, one at a time, beating well after each. Blend in the vanilla extract, flour and salt, then stir in the chocolate chips and nuts. Scape the filling into the crust and smooth it with a spoon.
Bake the bars on the center oven rack for 30 to 35 minutes. When they're done, the top of the filling will be golden brown and the filling will be set. (If you tilt the pan, the bars should not move.)
Transfer the bars, in the pan, to a wire rack to cool thoroughly. Cover and regrigerate for 1-2 hours before slicing. Makes up to 24 bars.

OR

Sugar-dusted Lemon Bars

1 Quick Cookie Bar Crust
1 1/2 C, sugar
1/3 C. flour
1/4 tsp. salt
3 large eggs at room temperature
1 egg yolk
4 T. unsalted butter, melted
1/2 C. milk
1/4 C. fresh strained limon juice
Finely grated zest of 1 lemon
1/2 tsp. vanilla extract
Confectioner's sugar

Prepare the Quick Cookie Bar Crust and allow it to cool in the pan.
Heat the over to 350. Combine the sugar, flour, salt, eggs, and yolk in a large mixing bowl. Whisk until smooth. Whisk in the melted butter, then the milk. Stir in the lemon juice, lemon zest, and vanilla esxtract until evenly blended.
Pour the filling over the crust and tip the pan gently from side to side to spread it evenly. Bake the bars on the center oven rack until the filling is set and just barely beginning to turn golden, 22 to 25 minutes. Do not overbake.
Transfer the pan to a wire rack to cool. When the bars are barely warm, dust them lightly with confectioners' sugar using sifter or fine sieve. Chill for at least 1 hour then lightly dust them again with confectioners' sugar before slicing. Makes up to 24 bars.

Melba's note: Mom says these are "straight up divine freakin' bomb Cookie Bars." (That's a reference to a funny family story...) Mom's a great cook!