Freezing Cookie Dough

Sometimes you just need a hit of something sweet. To avoid running to the local shop for a chocolate bar, I’m going to try freezing some cookie dough. It’s not going to save any calories, it might be more healthful, I might feel slightly less guilt about it… or at least increased ‘home baked smugness’ :-)

In an attempt to keep things healthful I went with a fruit and nut oat cookie. A pretty standard recipe from American’s Test Kitchen’s baking book.

CameraZOOM-20130818152356346

The recipe calls for 3 tablespoons of mixture per cookie – mmm huge cookies! Turns out a mashed potato scoop is 3 tablespoons, so I used that to portion out cookies to cook.

CameraZOOM-20130818152950950

And of course some for freezing, with less space between them.

CameraZOOM-20130818152957405

These go into the freezer (which we cleaned out yesterday to make space for this sort of thing).

CameraZOOM-20130818153024067

The ones to cook get flattened before cooking.

CameraZOOM-20130818153201759

They cook until the edges start to set, so hopefully chewy inside.

CameraZOOM-20130818160031326

Then cool before eating.

CameraZOOM-20130818160247875After setting in the freezer, so they’re not longer sticky, it’s into a bag for the frozen ones.

CameraZOOM-20130818162404934

 

2 thoughts on “Freezing Cookie Dough

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s