Tuesday, September 16, 2008

On the Importance of a Freshly Baked Cookie

There is no substitute. Yesterday's cookie is just not worth eating. All the love is lost. The folks at Nestle know this and have addressed it by packaging cookie dough in refrigerated tubs and rolls in supermarkets. All we have to do is take them out of the equation to produce fully homemade cookies (with no preservatives).

It’s elementary, dears. Just make a batch of your favorite cookie dough. Take half the dough and plop it only a long piece of plastic wrap. Wrap it up loosely and roll it into a log. Repeat with remaining cookie dough. I usually refrigerate one log and freeze the other. When you want a cookie, simply slice off a round of dough and bake in a preheated oven. I crank them out in my beloved toaster oven (where baking times are faster) and tuck them into my kids lunches.

Homemade Oatmeal Chocolate Chip Cookie Logs
Print recipe only here

1 cup unsalted butter, softened
1 cup brown sugar
½ cup sugar
2 eggs
1 t vanilla extract
1 ½ cups AP flour
1 t baking soda
1 t cinnamon
½ t salt
3 cups oats
1 cup chocolate chips

Cream butter in mixer with paddle attachment for 3-4 minutes. Add sugars and cream well for about five minutes, scraping bowl a couple of times. Add eggs one at a time, mixing in well between additions. Add vanilla.

Sift flour, baking soda, salt and cinnamon together. Add to butter and mix in slowly. Add oats and chocolate chips and mix just to combine.

Form into logs as described above and refrigerate or freeze. Bake for 6-8 minutes in a preheated 350° oven. Remove and cool to room temperature before wrapping or bagging.


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