I decided to make some chocolate chip cookies the other day. Since there’s just me and my husband, I knew we wouldn’t eat all of them before they got stale, so…
I baked cookies from half of the dough (I added some mini M&Ms because I didn’t have enough chocolate chips).
Then I took some of the cooled cookies and made ice cream sandwiches. I wrapped them in wax paper and then in a ziplock bag and put them in the freezer. We had one that night…Mmm, the cookie was crispy on the outside and soft on the inside!
With the remaining dough I rolled them into balls, laid them on a cookie sheet lined with parchment paper and placed them in the freezer. When they were firm, I put them in a ziplock bag and then back into the freezer.
Later, when we get a craving for some chocolate chip cookies, all I have to do is pull them out of the freezer and bake them.
Here’s my favorite Chocolate Cookie recipe. It makes about 32 – 3” soft and chewy cookies.
2 sticks butter, melted and cool
2 1/4 cups flour
1/4 cup oatmeal
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups brown sugar
1/4 cup sugar
1 whole egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla
2 cups chocolate chips
1/2 cup chopped pecans
Preheat oven to 375 degrees.
Stir together flour, oatmeal, salt and baking soda in a large bowl. Set aside.
Pour melted butter and sugars in mixer bowl and cream on medium speed. Add the egg and yolk, milk and vanilla and mix until well combined.
Slowly add the flour mixture and mix until thoroughly combined. Stir in the chocolate chips and nuts.
Chill the dough for about an hour.
Quickly roll into walnut size balls and place on a parchment lined cookie sheet, about 3” apart.
Keep excess dough in the refrigerator until ready to form and bake.
Bake for 10 – 12 minutes or until golden brown. Leave them on the cookie sheet for a few minutes, then remove them to a cooling rack. Cool completely.