Still thinking about those warm oatmeal chocolate chip cookies? YUM! (*excuse me while I go snag one from the cookie jar…*)
The one thing I left out of that recipe is what I do to stretch the recipe a bit longer.
If you are like me, you have little no self-control when it comes to sweets. I have a hard time leaving them in the house or in plain sight.
So, basically, it comes down to two options:
a) give them away to family or friends (which BTW is a great way to teach kindness, sharing, and hospitality to your 4-year-old!)
OR
b) divide the batch into three and freeze it, so I don’t have so many in one setting. It’s super easy.
1. Make your cookie dough like normal.
2. Divide the dough into 3 parts.
3. Use 1 part to cook up a batch of cookies
4. Take the other two parts and mold into a log shape. Make the diameter of the circle as wide as you’d like your cookies to be.
5. Place your log in the middle of parchment paper or syran wrap.
6. Roll up your log, then cover again in syran wrap to ensure you have it airtight.
7. When you are ready for another batch of cookies, take out a log, cut into slices, let thaw on your cookie sheet, then bake according to your original directions.* (NOTE: if they aren’t thawed fully then you’ll probably need to cook them a little longer…just keep your eyes on the oven!)
8. Enjoy a smaller portion of cookies to keep your appetite (and waistline) in check!
*For the sake of full disclosure, I may or may not have pulled out one of the frozen logs and piece by piece cut off little tidbits of frozen dough for snacks…… it’s just that good.
