A question regarding storing cookie dough...

M

Marg CDN

Well-known member
I've made an oatmeal & choc chip dough without as a double and would like to store a bunch. I've never stored cookie dough.

I used fresh eggs so there wouldn't be a big problem with their survival. Should I freeze or just slip it into the frig for a couple of weeks? Should I bother to make a roll or just leave it in a clump? To bake, I drop by spoonsful but don't see why I couldn't cut off a slice of a roll.

There's also Khalua in the dough.

Thank you.

 
Marg, here's what I do.

I form into a roll, wrap for freezer, and store. You can now slice and bake in whatever quantity you desire. I did find it problemmatic to slice chocolate chip cookies with large chunks of chocolate and nuts, so now chop these finer when I'm going to be making and freezing slice and bake rolls.

 
Marg, I use a scoop for consistency....

For leftover dough, I scoop them out, set them on the cookie tray, then pop that in the freezer. I also schmoosh them down a bit so they aren't a tall frozen mass when I want to bake them.

After about 30 minutes, place the cookies in a freezer bag. You can then take out as many or as few as you want to bake.

I don't like slicing blocks of frozen chip dough because the chips don't end up looking like chips then. Of course, it wouldn't take much force to convince me to put on a blindfold and eat them.

 
REC: Strawberry Oatmeal Cookies, with a gew tweaks

Strawberry Chocolate Chip Oatmeal Cookies
with tweaks

Summer strawberries shine when plunked atop these oatmeal cookies. If you do not have the apple syrup called for, use honey. These are chewy-centered, crisp edged, and have both the slight tang of berries, with chocolate chips, brown-sugar-and-butter wonderfulness, and just enough walnuts to lend crunch without interrupting the whole flavor symphony.

1 cup unsalted butter, melted
1 1/4 cups brown sugar
3/4 cup white sugar
1 tablespoon pure apple syrup or honey *
1 T. pure vanilla
2 eggs
1/4 c. Kahlua (not at all essential, but tasty)
1 1/2 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoons baking powder
3/8 teaspoon salt
1/8 teaspoon cinnamon
3 cups rolled or old fashioned oatmeal
1 cup chocolate chips
1/2 cup chopped pecans
1 1/2 cups strawberries, hulled and cut in half or quarters (depends on size)
Plus halved strawberries, as garnish

Preheat oven to 350 F. Stack two baking sheets together and line a set of doubled up baking sheets with parchment paper. Have an additional single baking sheet with parchment paper.
In the bowl, of an electric mixer, cream the butter with the sugar and apple syrup. Then add in vanilla and eggs and blend well, about 3-4 minutes. Fold in dry ingredients, including oatmeal. When just about blended, fold or mix in chocolate, nuts, strawberries and raisins. Try not to break up berries too much but but you cannot avoid this completely. Don’t fret about it.
Make huge gobs of cookie dough with your hands. Arrange on prepared baking sheets, leaving about 2 inches or more, between each cookie. Press gently and garnish center of cookie with a strawberry half.
Bake (single sheet on upper oven rack; doubled up sheets on lower rack) about 12-16 minutes until cookies are set, and middles are slightly dry looking and edges have begun to brown.
Let the cookies cool ten minutes before removing to a wire rack to cool completely.

Makes about 20 large cookies. Marcy Goldman, editor and host of BetterBaking.com

 
I've made these often. This time, they are falling apart a bit. So I'd say increase the flour if

you add Kahlua.

 
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