I know, I know….it’s not like the Grand Theft Auto cheat code for a jet pack but who doesn’t like a fresh, hot cookie?!? Here is a simple solution to always have cookies ready on-the-fly for family, friends or guests. Sure, you could buy the stuff in the pre-made log at the store but homemade cookie dough is really fast and easy to throw together and keeps well for about 10 days in the refrigerator or up to 2 months in the freezer. And most everyone in the house can pronounce all of the ingredients.
And, as school is starting soon, having cookie dough on the ready will make you the super hero! Want a good tip for getting kids out of bed? When you wake up, preheat the oven. When you want the kids to wake up, just pop a pan of cookies in the oven. Trust me – they will come running when they can smell the cookies. If that doesn’t get the kids out of bed, they shouldn’t need much more prompting than “hey – I made some fresh cookies for your lunch today.”
I generally like to keep oatmeal and chocolate chip cookie dough on hand (recipes follow) but I’m sure any cookie dough will do. Additionally, I like to store my dough without extras like chocolate chips, nuts, raisins and the like because it makes the logs difficult to cut. And, storing without the extras also means you have room to change it up. Maybe you want butterscotch chips on your cookies today instead of raisins. Maybe one kid likes nuts but the other likes chocolate chips.
But if all of this weren’t enough – you can also gift cookie dough logs at the holidays – simply wrap in decorative waxed paper, tie some ribbons around the edge and add a decorative holiday card bearing cooking and storage instructions. And so the cookie dough log cheat code keeps on giving…
Chocolate Chip Cookie Dough
2 sticks (1 cup/8 oz.) unsalted butter, softened
¾ cup (6 oz) brown sugar
¾ cup (6 oz) granulated sugar
1 teaspoon salt
1 tablespoon vanilla
2 1/3 (13 oz.) all purpose flour
1 teaspoon baking soda
Desired chocolate chips
Mix together butter, sugars and salt. Once combined, turn mixer to high speed and mix until light and fluffy (around 5 minutes). Turn mixer to medium low speed and mix in eggs, one at a time, making sure each egg is fully incorporated before adding the next egg. Once eggs are fully incorporated, mix in vanilla. Reduce mixer speed to low and add flour in small increments until all of the flour is incorporated. Mix for one minute more. Cookies bake for around 8 minutes at 375 degrees.
Quaker Vanishing Oatmeal Raisin Cookies
1 cup (2 sticks) butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
3 cups Quaker Oats
1 cup raisins
Cream together butter and sugars. Add eggs and vanilla; beat well. In a separate bowl, mix together flour, baking soda, cinnamon and salt. Add dry mixture to the butter/sugar mixture and mix until well combined. Mix in Quaker oats and mix on low for around one minute. Cookies bake for around 10 minutes at 350 degrees.
Transfer dough(s) to a long piece of wax paper. Pat dough into a log, twist ends and store in refrigerator or freezer. If you aren’t going to use the dough right away, I also recommend storing the dough log in a Ziploc Freezer Bag.
When ready to cook, simply slice off rounds, top with whatever extras you desire and bake at temperature and time indicated.