Thursday, June 28, 2012

Cookie containment

I love to bake. I'd bake a batch of cookies every day, but then my husband would die of sugar overload, not mention our apartment would be even hotter than it already is on those hot summer days from firing up the oven. In order to not let my baking go to waste, and also keep the house cool on days when I'd like to eat a cookie without baking, I've come to embrace a tip I learned from my mother-in-law. She bakes a batch of cookies, lets them cool, and then seals up them up in Ziploc bags, six at a time, and pops them in the freezer. They keep for a couple weeks like that, and when you are hankering for some oatmeal-chocolate-chip goodness, all you have to do is take out one of the bags, wait about 30 minutes, and you have perfectly fresh and tasty cookies, and not too many of them at one time! It's better than keeping a huge batch around for days until you have to throw some away because they are stale or you can't bear to look at them anymore, and you can also exercise some portion control.

My favorite oatmeal raisin cookie from the Rosie's Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book by Judy Rosenberg

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