Yummy Cookies Baked When You Need Them

I have hosted Airbnb guests at my charming cottage for more than four years. Among other gifts, I leave them something home-baked, usually cookies. If I remember right, last year I had guests 161 nights. That’s a lot of cookies. Imagine if – each time – I got out the butter and sugar? Creamed them in a bowl? Added eggs, vanilla, flour, etc. and mixed it all up and spooned the dough onto baking sheets and baked the cookies? No way would I have time for this.

You learn a lot if you keep your eyes open. Depending on where you are, you learn a lot about certain things. I spent eleven years working in a luxury resort, and a good bit of that time in and out of the kitchens there. Professional chefs have remarkable skills, including knowing how to manage feeding a lot of people at different times and making it all (seem so) fresh. One thing I learned from the pastry chefs but should have learned from Ben and Jerry: Cookie dough freezes well.

We all knew this. Ben & Jerry made chocolate chip cookie dough ice cream famous.

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If you have tasted this frozen decadence, you will remember how the cookie dough part freezes hard but not too hard. Hard enough to be frozen, but soft enough to bite into. (Oh yum! If only they would make this with a chocolate base!)

Now think about it: If you can bite into frozen cookie dough, you surely can put a knife through it. And there we have the solution to my needing fresh cookies very often – homemade slice and bake! I mix up a batch of dough, portion it out, freeze it in little logs, then slice and bake as needed for incoming guests. Voila! Everyone has fresh baked homemade cookies! (I once heard a speaker say that the secret to success is Preparation, Preparation, Preparation. This applies to cookies too!)

The log-freezing method is great for guests, but also for those who enjoy their cookies fresh, soft and chewy, right out of the oven — like you! Realistically, you can eat only so many this way, and the rest go in a tin and, well, they aren’t as good in a few days. By freezing the dough in smaller amounts, you can spread out the joy of fresh-baked without getting out the ingredients and going through the whole process every time.

Think co-workers, neighbors at the holidays — or make them for random, unexpected gifts. Prepare ahead and bake only as many as you need for each person or occasion. Fresh every time! (So-and-so invited us to dinner, honey… What?? … Oh, I could bring along some freshly baked cookies! Watch this — super quick!)

I know that chocolate chip cookies are an all-time favorite, but I have preferred to make oatmeal cookies with mini chocolate chips in them. Somewhere in my brain there is better justification for cookies that have whole grain in them. Often I also put dried cranberries or golden raisins in them, but this time I didn’t because … I forgot.

The recipe I use has been in my cookbook forever. Here is the list of ingredients:

Oatmeal (Chocolate Chip) Cookies

3 sticks (1 ½ cups) butter, soft (use the defrost setting on your microwave if you want)

2 cups brown sugar

1 cup white sugar

2 eggs

½ cup water

2 teaspoons vanilla

2 cups flour

2 teaspoons salt

1 teaspoon baking soda

6 cups oats

(For the cookies I make for my guests, I also add a teaspoon of cinnamon, 2 cups of mini chocolate chips and often a few handfuls of dried fruit.) BTW, other cookie doughs work well with the log method, including shortbread cookies.

First cream the butter and sugars with a strong wooden spoon. This mixture will pull away from the sides of the bowl.

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Adding the eggs, water and vanilla changes it quite a bit. Now it looks almost grainy. Notice I changed to a whisk to be sure it all got mixed in thoroughly.

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Once you stir in the flour, salt and baking soda, the consistency changes to almost velvety smoothness. Look how beautiful! (And back to the wooden spoon!)

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Now add the oats. How’s this for action photography!?

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I put my oats tin in this photo too because (like the allspice tin I showed in Colonial Pumpkin Pie) it is another one that has been around for a long time and is among my favorites.

Once you have the oats in the bowl, add the mini chips too.

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Stir it all up till it looks like this.

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Now clear your biggest surface (for me this is my table) and lay out as many pieces of waxed paper as you want. I give my guests 8-10 cookies on a plate (under a glass dome) and have found that a log about 6 inches long yields that many cookies. That means 16 pieces of waxed paper and between ½ and 2/3 cup of dough on each one.

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I don’t measure the dough – I just divvy it up into approximately equal size blobs. It doesn’t matter if it’s exact. In my case it only matters that they are about the same amount, and this is the amount that makes 8-10 cookies. You can make your logs however long you want, some longer than others if you want. Just remember you need longer paper for longer logs!

To make the logs, I hold the paper underneath, cradling the dough and using the paper to help form the log.

Use your fingers from underneath to mush the dough into the log shape. I make mine about 1 ½ inches in diameter, but you can do what you like. Once you are happy with your log, wrap it up snug in the paper.

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Do the same with all your blobs until you have a neat pile of wrapped logs.

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My very dark table is making them look suspended in mid-air, don’t you think? Okay, maybe not a prizewinning photo, but still cool.

Put these wrapped logs in a plastic freezer bag and freeze them. When you are ready to bake some, take out a log and cut it into the slices about 1/2 -inch thick.

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Place cut-side-down on your baking sheet and bake at 375F until they look not quite done. In my oven this was 13 minutes today. If you take them out when they look just a little bit uncooked, just ever-so-slightly brown at the edges, they will be chewier. I love them that way. If that sounds good to you, try it!

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