Also I like to play. Everyone needs to play, it keeps us happy and young in spirit. Playing in the kitchen is fun for me. Sometimes it even results in a tasty surprise or improved technique. I like to think about and employ ways to be better prepared in the kitchen and through out the house. These usually revolve around the kitchen, but not all the time. This morning however, the kitchen is once again my playground.
We have a cookie problem in this house. You see, we love cookies! But We are only two people. And yes we could eat the whole batch of cookies, while they are still fresh and moist. We have been tempted to do that and only eat cookies until they are gone. It would be fairly easy. After a long day at work, you come home tired, hungry and just want to eat, now.
"I know lets have cookies and milk for dinner!"
But we usually act all grown up and so, cookies and milk for dinner is not the menu selection of the evening. But we still want cookies! Fresh cookies. Delicious cookies. Homemade cookies. So I got to thinking.........
Slice and bake cookies, with a twist. Some cookie recipes lend themselves to the traditional log shape. These are sugar cookies, gingersnaps or any cookie dough that does not have chunky ingredients. Other cookie recipes will lend themselves to a "slab" shape that can be cut into squares before baking, allowing for the chunky ingredients. Like chocolate chips, broken nut meats, raisins and other dried fruits. Any drop cookie recipe will work in the "slab" shape.
Here is the best part, for each dozen cookies the recipe states, you make a separate molded portion of dough for freezing. When you want a fresh batch of cookies, you simply pull a portion of dough from the freezer, let it thaw for a few minutes, cut into 12 pieces and bake.And this goes without saying, with 2 or 3 different kinds of cookie dough in the freezer, for drop in guests or that needed cookie plate, no problem.
I have noticed that most cookies bake at the same temperature for about the same time, 350 degrees for 10-12 minutes. If your cookie dough needs a different temperature and or baking time, simply put a little note on the wrapper. You can use any family favorite recipe, I personally love the oatmeal cookie recipe on the side of the oat barrel. It is sooooo very delicious, adaptable and dependable. I did notice one little thing about freezing dough for cookies, you need to add the tiniest bit of water. I have adapted that wonderful cookie recipe to be freezer friendly.
Oatmeal Cookie Dough for the freezer
adapted from: the Quaker barrel
makes 4 dozen
1 1/4 c butter ( 2 1/2 sticks) - cut into thick slices, this helps keep the mixture from hanging up on the beaters
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
2 t water - don't leave this out
To make chocolate chip cookies, eliminate the spice and raisins, add 2 c chocolate chips. Proceed as shown above.
How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, and walnuts for the chocolate chips.
Life is good, especially with a warm cookie from the oven!
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