I made up some white choc/cranberry/oatmeal dough and some molasses cookie dough and chilled them first in a blob. then I took the dough out to warm just a bit, cut each dough blob in 2 portions and started the rolls in waxed paper, then fit the rolls in the tubes(from paper towels) that I cut down the side so they expand a bit. I continued rolling into nice neat rolls and popped them in the freezer with the tube around them and wrapped in platic. No flat sides. yay! I just have to hide the tubes from DH---he will think I've finally gone nuts, saving paper towel tubes! Now I have plenty of frozen dough ready to bake up fresh when the kids come to visit.
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for those who are refrig cookie dough challenged---the cardboard tubes REALLY work! TX Sandi.
- Thread starter angak
- Start date
misplaced-in-az
Well-known member
Great idea Ang. Thanks for posting.
rec: Jumbo Cranberry Oatmeal Jumbles from Erasmia over on EPI
Jumbo Cranberry Oatmeal Jumbles ERASMIA
(my note: I decided to try these as slice and bake. we'll see.)
6 ounces (3/4 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
1 ounce (1/4 cup) cake flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 ounces good-quality white chocolate, coarsely chopped
Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
Using your fingertips, shape 2-ounce pieces of dough (about a scant 1/4 cup) into 2-inch diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies' edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
I don't know who erasmia is, but this person can find just about any old recipe requested from BA or Gourmet or the forum.
Jumbo Cranberry Oatmeal Jumbles ERASMIA
(my note: I decided to try these as slice and bake. we'll see.)
6 ounces (3/4 cup) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
6-3/4 ounces (1-1/2 cups) unbleached all-purpose flour
1 ounce (1/4 cup) cake flour
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup sweetened dried cranberries
1/2 cup rolled oats (old-fashioned, not quick-cooking)
1/2 cup pecan pieces (or coarsely chopped pecan halves), lightly toasted
1/2 cup sweetened coconut flakes, lightly toasted
3-1/2 ounces good-quality white chocolate, coarsely chopped
Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
Using your fingertips, shape 2-ounce pieces of dough (about a scant 1/4 cup) into 2-inch diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies' edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
I don't know who erasmia is, but this person can find just about any old recipe requested from BA or Gourmet or the forum.
here is the original link with Sandi's tip. She has awesome oatmeal and molasses recipes for this
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53312
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=53312
sandi-in-hawaii
Well-known member
Okay, done smileys/smile.gif Glad it worked out for you!