I'm sure many of you domestic divas already know this fabulous trick of the trade, but I promise no one told me about it and I just figured it all out myself. So let me tell you about my Low Mess Cookies...
First of all, I love cookies. Oatmeal Chocolate Chip are my favorite, but I'm not that picky (just omit the raisins, please). I have a serious problem with cookies. Like, if they're in my house, then it's not long before they're in my belly and then once in my belly, my thighs beg for them, and the belly always gives in. Cookie cravings usually come to me on cold-ish to cold days (many days in Edmonton) in the evening. And I have always thought that it is somewhat pointless to haul out the flour and sugar and all the other ingredients to make just a dozen or so cookies. But it is a bad idea to give my thighs that many cookies at once. And even if I manage to forget about them for a couple of days, the rate of flavour-deterioration in homemade cookies is incredibly fast, that the few-day-old cookies are something of a calorie-full disappointment.
So to solve these problems (ever the problem-solver, I am), I thought I would freeze the cookie dough, just like Pilsbury does, you know, in a roll that I could cut nice little round cookies and bake them at a later date. This was quite disappointing. Although I have never purchased Pilsbury cookie dough, I would hope that they cut up better and don't flatten at the bottom end. And I still had the work of cutting them up, which I didn't like so much.
So, I tried again. This time, I prepared the cookie dough, baked a dozen cookies and then (using my Pampered Chef small scoop), I scooped the cookie dough onto the pan just like I was going to bake more, except for I placed them right beside each other, instead of giving them the usual 1-2 inches of baking room. I got the rest of the dough on one pan and, instead of the oven, I popped them in the freezer. I let them freeze (an hour or so) and then popped them into a resealable freezer bag.
Now, whenever I want cookies, I preheat the oven, put a dozen frozen cookie balls on a baking tray and by the time the oven is hot enough, the dough has thawed a little.
I pop 'em in the oven for 10 minutes and eat warm, melty-chocolate, oatmeal chocolate chip cookies. Mmmmm....
Although they do retain their frozen cookie scoop shape, they're just as yummy as if they were flat. If you have a toaster oven, you can easily just make 2 or 6, just what you need for the evening and always serve delicious, fresh baked cookies to unexpected guests or the kids as an after school snack.