Ingredients
- 2 Rolls Chocolate Chip Refrigerator Cookies
- 1 lb. Cream Cheese
- 2 eggs
- ¾ c. sugar
- 2 tsp. vanilla
Method
First Roll — Slice very thin & press into a greased 9 × 13 pan. Pat down to make crust.
Mix vanilla, cheese, eggs & sugar. Beat well, pour over crust.
Second Roll — Slice thin & spread over top.
Bake 350° oven — 30 minutes. Chill thoroughly before cutting into squares.
The writer's own notes
Notes: Half of recipe makes an 8" square pan. (over)
Reduce sugar to 6 T. & cut roll into half using ½ for bottom & remainder for top.
Cookies slice easier if chilled in freezer for a short time.
Notes
One of the best cards in the box — and the reason is the reverse. The writer did not just halve the recipe in their head, they worked out the halved sugar in tablespoons (6 T. from ¾ cup), wrote down how to split a single cookie roll between the two layers, and added the freezer trick that makes the slicing possible at all. That is somebody teaching, not just recording.
The "(over)" at the foot of the front is the card telling you to turn it. Both sides are here.
Complete in every respect: temperature, time, pan size, and a tested variation. Nothing flagged.
"2 Rolls Chocolate Chip Refrigerator Cookies" dates the card loosely — refrigerated cookie dough sold in a slice-and-bake roll rather than a tub. No box size is given, but the halving note ("cut roll into half") shows the writer was working from whatever a roll was at the time.
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