Author: Julie Everybody loves cookies. There is nothing better then to open the door and smell the enticing aroma of cookies baking in the oven. Evoking memories of rainy days and childhood, baking cookies is one of kids’ favorite pastimes whatever their age.
But for busy families, finding time to whip up a batch of cookies can be a struggle. After all, the baking and the eating is the fun part of cookie making, not the mixing and the measuring. Pre-made slice and bake refrigerator cookies are ok, but they can be expensive, full of preservatives and they never really taste like homemade cookies.
What if there was a recipe for cookie dough that you could mix up and just keep in the fridge to bake anytime you wanted a fresh, hot and chewy cookie? Well, there is. And the good news is, the longer the dough stays in the fridge, the better the cookies taste. The flavors have more time to develop, resulting in a well-rounded flavor that you will never get from store bought cookie dough.
Here are two recipes, one for chocolate chip cookies. Mix these up, make a dozen cookies if you want and store the dough in the back of the fridge until the mood for fresh cookies strikes you. Pull them out, heat the oven and you’ll have hot, gooey cookies in no time.
Oatmeal Chocolate Chip Cookies
Makes 5 dozen cookies
1 cup unsalted butter
½ cup brown sugar
½ cup white sugar
2 egg
½ teaspoon salt
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup oatmeal
2 cups chocolate chips
Preheat the oven to 350 degrees. In a large bowl, cream the butter, brown sugar and white sugar until soft and creamy. Add the eggs and beat until combined. Add the salt, flour and baking soda and mix on low until well-combined. Stir in the vanilla, oatmeal and chocolate chips.
To bake cookies, drop teaspoons full of cookie dough onto the cookie sheet and bake for 8-10 minutes. Remove from oven and cool on a wire rack.
To store cookies for later baking, roll the dough into logs about 1 ½ inches in diameter and wrap well in plastic wrap and foil. Keep in fridge or freezer until you are ready to make cookies. To bake cookies, slice the refrigerated dough into ½ inch slices and set onto baking sheet. If frozen, let sit 10 minutes prior to slicing. Bake as directed.
Enjoy with cold milk!
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