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"A cross between a cake and a cookie, bar cookies are baked in a pan. As a rule, they are then cooled and cut into bars...The unbaked dough is usually stiff and must be spread or patted into the pan. After baking, the bars should have a thin, delicate crust and a moist crumb. Over-mixing produces a hard and crusty top; over-baking restults in a dry and crumbly cookie.
Bake...bars till the cookies appear dull and a slight imprint remails after touching the surface with a fingertip. Test cake-like bars for doneness with a wooden pick."
-- from the Better Homes and Gardens Homemade Cookies Cook Book
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