Sometimes it's just nice to have a log of homemade cookie dough readily available to quickly slice and bake! Did I mention these make perfect cookies for ice cream sandwiches?
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- 2 cups rolled oats, ground in blender to a coarse powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
In a large mixing bowl, beat together the butter and sugars until light and fluffy (about 2 1/2 minutes). Add the eggs one at a time, then the vanilla. Beat on medium speed for another full 1 minute.
In a separate medium bowl, whisk together the flour, ground oats, baking soda and salt. Gradually stir into the wet ingredients until just combined. Fold in the chocolate chips.
To bake immediately, drop tablespoons of dough onto line baking sheet and bake at 350 degrees F for 10 minutes or until the edges just start to brown.
To make a slice 'n bake log for baking later, cut out two pieces of parchment paper into 10- by 15-inch rectangles. Portion half of the cookie dough onto one of the parchment rectangles and shape into a 2- by 10-inch log. Roll up into the parchment paper, twist the ends to seal. Repeat with the remaining dough and parchment rectangle.
Store in the fridge for up to 1 week, or in the freezer for up to 1 month. If you would like to store them a little longer, I suggest using plastic wrap instead of the parchment paper. When ready to bake, slice 3/4-inch rounds out of cookie dough log. Place on baking sheet, spaced two inches apart, and bake in a preheated 350 degree F oven for 10-12 minutes, or until edges begin to brown. Rotate the pan halfway through baking, to ensure even browning.
Notes
This recipe instructs to create two logs, which make larger cookies. For smaller cookies, divide the dough into three logs.
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