Wednesday, April 9, 2008

WFMW: Easy Cookies

I don't remember where I read this, but it's an excellent way to always have great cookies available.

You will need some frozen juice containers for this, preferably large ones, which have been thoroughly rinsed and still have the metal tops.

Make up a batch of your favourite dough. Place it into a used juice container, put the lid on, and freeze.

When you want cookies, simply slice off as many as you want to bake, and then refreeze the rest. If the dough "discs" are too large, then cut them into fourths.

Note: this won't work for peanut butter cookies if you want that crisscrossed fork thing going on. But it will if you are patient and let the dough warm before baking.

Enjoy --

P.S. It occurs to me that you are in dire need of my fabulous chocolate chip cookie recipe, which follows:

1 1/2 cups butter blend**
2 1/2 cups brown sugar
1/4 cup milk
2 Tablespoons vanilla extract
2 eggs
2 teaspoons salt
1 1/2 teaspoons baking soda
3 1/4 cups flour
1 1/2 cups chocolate chips (or more)
Mix these ingredients up in a bowl in the order listed -- drop onto ungreased cookie sheets and bake 13 minutes at 375 degrees.
**Butter blend: I make my own butter blend by whipping up equal amounts of regular butter and olive oil in my mixer. Just put in 1 lb. of butter to 1 cup olive oil, and whip until light. If your butter is cold or frozen, cut into small pieces and whip that first before adding the oil.
If you like, you can substitute butter-flavoured shortening for this in the recipe.
0 calories and serves about 3 before you run out and have to make more. :)

1 Comment:

Sonshine said...

Thanks for the idea! I never thought to reuse juice containers.