Tuesday Treats: Fresh Baked Cookies, Daily

Refrigerated cookie dough seems to be hugely popular, especially among the college aged demographic. Or at least it was in my experience. I know I ate some cookie dough from a freezer in the basement of someone's house at some point in college, and I'm pretty sure S can say the same. Heck, cookie dough was probably a dessert some day of the week at the Naval Academy. S has the weirdest (grossest) college food stories.

The more sophisticated among us claims that the refrigerated dough is so convenient; just slice (or even break with that newfangled stuff) and bake. So today's recipe is for the convenience-seeking crowd, with a little nod at the youngsters in us. You know you're not supposed to eat the raw dough, right?
This recipe yields a whole bunch of 1" balls of cookie dough to be frozen and baked at a later date. Whip up a batch and pull out a few on Valentine's day. I promise, nothing says "I love you" like fresh baked cookies coming straight from the oven. And nothing says, "I love me" like not having to do any work to get those cookies in the oven.

Chocolate Chip Cookie Dough, for Freezing
makes 6-8 dozen cookies depending on the size of your scoop

2 c. unsalted butter, at room temperature (4 sticks)
2 c. sugar
2 c. light brown sugar, packed
4 eggs
1 T. vanilla
5 c. oatmeal, measured and then blended to a powder in the blender
4 c. flour
2 t. baking powder
2 t. baking soda
1 t. salt
24 oz. milk chocolate chips
2 extra large Hershey bars, ~8 oz., chopped
3 c. pecans, chopped and toasted lightly (toast at 350 for 5-10 minutes while watching like a hawk so they don't burn)

1. In a stand mixer with the paddle attachment, beat sugars and butter until pale and fluffy. Add eggs, one at a time beating well and scraping down the sides after each addition. Add vanilla.
2. Add oatmeal powder, flour, soda, powder and salt, mix on low to incorporate
3. Fold in chips, chocolate, and nuts, mixing until combined
4. With a 1" cookie scoop, or a kitchen teaspoon, scoop dough into 1" balls and arrange on a cookie sheet.  You don't need more than a tiny space between each cookie on the sheet since you'll be putting them in the freezer, not the oven. Do not stack the cookies on top of each other.
5. Freeze on cookie sheets for several hours, until solid. Transfer to heavy-duty freezer bags, I usually double the bags so the cookies don't take on the "taste" of the freezer.

When you're ready to eat your frozen dough, bake in an oven preheated to 325 for 6-8 minutes, until just starting to turn golden. We usually use our counter-top Cuisinart toaster oven instead of our full-sized oven and bake 8-12 cookies at a time. Eat warm.

Store leftovers in a sealed container and pop in the microwave for ~8 seconds to warm again before eating.

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  1. My grandmother uses this recipe - when my mother and I make it, we cut it in half (or else we'll be tempted to actually eat it all...). Best cookies in the world! Thanks for sharing it with the greater population! :)

  2. Yum, these sound great and can't wait to make them!


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