SLICE & BAKE CHOCOLATE CHIP COOKIE ROLL
This recipe comes from one of my all time favorite cookbooks, More Make a Mix Cookery by Karine Eliason, Nevada Harward and Madeline Westover. The recipes makes 4 "logs" that when baked yields 3 dozen wonderful cookies. These are great for gift giving and can be a real time saver around the holidays.
Provided by PaulaG
Categories Frozen Desserts
Time 30m
Yield 4 rolls, 144 serving(s)
Number Of Ingredients 10
Steps:
- Cut four 14 inch by 12 inch pieces of waxed paper and set aside. Cut four 14 inch x 12 inch pieces of heavy duty aluminum foil and set aside.
- In a large mixing bowl cream together the butter and sugars; beat in vanilla and eggs until light and fluggy.
- In a large container mix together the flour, salt and baking soda; gradually add the flour mixture into egg mixture until blended.
- Stir in chocolate chips and nuts; divide the mixture into 4 equal pieces, with lightly floured hands shape each into a 8 to 10 inch roll.
- Wrap each in sheets of waxed paper and then in a piece of heavy duty aluminum foil.
- Label and date each package, place in freezer. These will keep for 6 months in the freezer.
- To prepare the cookies: Preheat oven to 350 degrees, cut frozen dough into 1 inch thick slices and cut each slice in fourths.
- Arrange cut pieces on an ungreased cookie sheet about 1 1/2 inches apart; bake 10 minutes or until lightly browned around the edges.
- Allow to cool slightly on the cookie sheets then transfer to wire racks to finish cooling.
SLICE AND BAKE OATMEAL CHOCOLATE CHIP COOKIES
Delight your guests with these oats and chocolate chip cookies - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 20
Number Of Ingredients 14
Steps:
- In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
- Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
- Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
- Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 12 g, TransFat 0 g
SLICE-AND-BAKE COOKIES
"I love this cookie dough since it's so versatile," relates Monica Gibbons of Dayton, Ohio. "You can add any kind of chips or nuts you like."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups "extras". Shape into a 15x2-in. roll; wrap tightly with plastic wrap. Chill 2 hours or up to 1 week. , To bake, cut into 1/2-in. slices. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 10 minutes. Cool 5 minutes; remove to wire racks.
Nutrition Facts : Calories 357 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 256mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
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