Never Eat a Cold Cookie: Big Batch Mixing for Warm Cookies Anytime

The roar of the school bus was followed by distinct screech of brakes and the squeak of the opening bus door. Someone was home from school! Soon the back door was flung open and then slammed shut. On the table sat plate of homemade cookies welcoming the hungry student. He saw them immediately and sauntered over and grabbed one. 

"Hey, these cookies are cold!" 

Guilty. I plead guilty to spoiling that young man. (Although he did grow up to become a rather nice guy.)

 But admit it. You prefer your homemade cookies warm as well.  

In fact, I can think of few things quite as irresistible as a warm homemade cookie. That can be a problem, too.  For while eating one cookie is wonderful and two are just as good, three cookies begin the stretch the boundaries of good judgment. But who can stop at three? Not me when I'm pulling out tray after tray of cookies from the oven knowing they will never taste quite as good again. 

I want to live a world with warm homemade cookies.  But not in a world where cookies vie for domination shouting "More, more, you must eat more!".  Is there such a place?

I think I have found that world. Perhaps you would like to join me? The cookies here are really good  with slightly crisp edges and dense, soft centers with bits of oozing chocolate.  There's not a lot of them, perhaps two or three apiece. In this place you never have to eat a cold cookie (unless you really want to), the cookies are served warm. 

The secret is making a big batch of cookie dough and then freezing it into logs. That way you can slice and bake the right number of cookies and serve them warm. Freezing the dough in no way compromises the flavor or texture of the cookies. In fact, I believe it enhances it. (It does, however, result in sliced chips and m and m's. The dough could be formed into individual balls and frozen that way if preserving intact chips is important to you.) I have had success using this method with other cookie recipes in addition to the one I am sharing with you. 

Here's how I make them:

Big Batch  Chip Chop Cookies

5 cups oatmeal
2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
2 tsp. salt
1 tablespoon baking powder
1 tablespoon baking soda
1 12-oz. package chocolate chips
1 11-oz. package baking m and m's (I sometimes use another package of chocolate or white chocolate chips instead)

Warning: Even if you have a stand mixer (unless it is commercial grade), you will be investing some stirring muscles in this recipe.

In a blender or food processor gradually grind (chop!) the oatmeal into a coarse flour. Set aside. 

In a separate bowl, combine flour, baking powder, baking soda and salt. Set aside.

Cream together butter and sugars in a mixing bowl. Add eggs and vanilla and mix well. 

Gradually add flour mixture. Add ground oatmeal, You may need to begin stirring by hand at this point. Add chips and m and m's.  Sometimes I just throw out the whole batch out onto the counter and knead it together by hand. It is a very stiff dough. (Stiff dough=soft cookies.) 

At this point, if desired you can drop rounded spoons of dough onto cookie sheets and bake in a preheated 350 F degree  oven for 7-9 minutes until lightly browned.


On a sheet of plastic wrap form dough into 2 inch (approximate) diameter logs. Roll plastic wrap around dough and fold over ends. Place logs in a freezer bag and place in freezer. 

When ready to bake, remove log from freezer. Do not thaw. Preheat oven to 350 F degrees. Unwrap log and slice into 1/2 - 3/4 inch sections. Place sections on cookie sheet and bake for 12-14 minutes (times will vary according to the size of your cookie) or until cookies are lightly browned and centers are barely set. Do not overbake. Allow to rest for a minute or two before removing to a cooling rack or a plate to serve warm.


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