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How I Make Cookies

I hardly ever bake or eat cookies the day that I make them.  I can't stand to make all those little balls and spoon them out.  I love snicker doodles, but rolling them drives me crazy!  :-)  My only exceptions are Peppernuts for CHRISTmas time and shaped sugar cookies.  But now my kids are finally getting old enough to help with those and part of the fun is in the making!

So I thought I would share with anyone who cared, how I make cookies because I almost always have cookies available to bake at any given time.  I can give guests fresh hot cookies in 20 minutes from the time they arrive!  I also don't have to gorge myself to eat those last few cookies because I only have to bake the amount we need (usually).  So here goes....

This is the most important step!!!!  If you don't do this, then you'll have a whole wad of cookie dough you can't get out later!

Lay a sheet of wax paper in the bottom of a cookie sheet or jelly roll pan.

Make your cookie dough.  Depending on the recipe quantity to begin with, I usually triple or quadruple the amount.

Spread the cookie dough as flat as possible.

I even use another sheet of wax paper or a silicone sheet over the top and roll it out with my rolling pin.
Then, take a long knife and score your cookie dough about 1 inch apart.  I probably cut half way down into the dough.
Score the other way, so you have nice square pieces.
Put in your freezer.
This is now frozen dough.  Take it out of the pan.

Break it into smaller sections, but not necessarily into single cookies.  It is easier to stack and store when they are nice flat squares.

When I have corners that aren't uniform, I will stick 2 together....or just nibble. :-)

Put them in a freezer ziplock bag.
Have a hankering for cookies?
Break off a few cookies (sometimes I've been known to only cook 2 for just me!  Although I must say having cookie DOUGH to eat on hand is nice!)  Place on your pan (I really like using baking stones because the bottoms don't burn.)

Cook straight from frozen.  Add probably 5-10 minutes to the original bake time.  My cookies bake at 350 degrees for 18-22 minutes.

Enjoy! (see they aren't really square.)

Oh, and don't forget to put some flour on your nose if you have guests coming over!

   
  Here's my favorite 2 recipes.  I also can break off a part of the dough before adding the chips to make my husband's preferred kind (only chocolate chip for the first one, and only oatmeal no chocolate for the second - such a traditionalist sometimes!)

Todd’s Childhood Chocolate Chip Cookies

x4               x1
4 1/2 c        1 c. plus 2 T.    unbleached flour (I put 1/3 of this fresh ground soft wheat)
2t               ½ t.                  baking soda
3 sticks       6 T.                 butter
3 c.             ¾ c.                  brown sugar
4                 1                     egg
2 t.              ½ t.                 vanilla
24oz/4 c.     6 oz chocolate chips (1 c) (or mixed butterscotch and chocolate chip mixed.)

  1. Stir in flour and soda together, set aside.
  2. Melt margarine in a small saucepan over low heat.
  3. Place sugar, egg and vanilla in mixing bowl.
  4. Add melted margarine and stir until smooth.
  5. Gradually stir in flour mixture until a smooth, soft dough is formed.
  6. Stir in chocolate chips, cover and refrigerate.
  7. Drop rounded teaspoonfuls on cookie sheet.
  8. Bake in preheated 350° oven 8-12 minutes. Cool on sheets one minute and remove to cooling rack.

Alt: freeze dough and cook 15-20 minutes from frozen.
   

Grandma Mac's Oatmeal Chocolate Chip Cookies

Cream:
1 c. Butter
1 c. brown sugar
1 c. granulated sugar (or sugar cane crystals)
Add:
2 eggs
1 tsp vanilla
Add:
1 ½ c. flour (can mix up to 1/3 whole soft wheat)
1 tsp salt (use 1/2 if the butter is salted already)
1 tsp soda
3 c. Oatmeal (Half whole, half quick)
1 large package chocolate chips
½ c. chopped nuts (optional)

Bake ungreased 350° 10 minutes or 15-20 minutes from frozen dough

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