Chocolate chip cookie bars

It's been months since I've made an actual drop cookie. Now the standard is to use the Nestle Toll House recipe in an 11x14 cookie sheet, which produces moist bar cookies that keep their taste and flavour for the full week (or less) that it takes us to devour a batch. We were describing this to B&A a few weeks ago, when they complimented us on the taste and flavour of our bar cookies. 'Instead of dropping them on multiple cookie sheets and using up a lot of oven racks,' Michael said, 'we just press the cookie dough into a jelly roll pan.'

'A jelly roll pan? Is that what you call it? Have you even ever made jelly rolls?' asked Benjamin.

'No, but you could.'

'Hmmm...calling something not by its actual use but by its potential...why not call it the severed-head-of-cow pan?'

So, of course, that's what I always think of when I make cookies now. I'm off to press cookie dough into a severed-head-of-cow pan.