I often find myself craving a little something sweet at the end of the day…or in the morning or the afternoon with tea…oh well let’s just be honest…any time of day really. However, my craving never seems to be preceded by a burst of energy for baking, so my solution is to always be prepared!
I came upon a recipe in Real Simple magazine (January 2018) for a big batch bake of freezer cookies and they were such a great solution to those anytime of day cravings. Just break a few perfectly portioned squares, pop them in the oven and voila! Crisis averted!
I loved the method, but I wanted a bit more depth to the flavor and I remembered one of my favorite flavor combinations for cookies that is perfect when you have succumbed to lonely cries of your inner cookie monster. Tahini and chocolate!! I was first introduced to this genius combination by one of my favorite food author’s..David Lebovitz. This man is a genius!! I made his Chocolate Tahini cookies and they were fantastic. So delicious that my little nephew used some of his first words to say “good cookie.” Henceforth-they will always be known in our family as “Good Cookies.” Recently in these most unique times…my sis, and her three sweet kiddos stopped by to exchange some rare grocery items…eh hum..toilet paper and carrots… and I popped a few cookies in the oven and had them hot and ready for my special visitors. Maintaining 6 feet from the ones you love is excruciating! I was so glad I could hug them via “Good Cookies.”
So since we all know that necessity is the mother of invention, I would like to share with you my favorite make-ahead, freezer cookie recipe. Enjoy!
Oh! Don’t forget the very last ingredient…flaked sea salt. Trust me, it takes chocolate to a whole new level of satisfaction. I’ve nearly forgotten before and found myself running to sprinkle a little on my husband’s cookie just before it disappears into his mouth.
Break and Bake Good Cookies
Ingredients
- 2 cups all purpose flour (240g)
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 1/2 cups packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup tahini-well stirred
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter-melted and cooled slightly
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp vanilla extract
- 4 cups old-fashioned oats
- 2 cups semi-sweet chopped chocolate chunks (or chips)
- (Reduce chocolate chips to 1 1/4 cups and 3/4 cups of pretzel sticks coarsely chopped for a fun variation.)
- Flaked sea salt such as Maldon
Directions
- Step 1 Prepare a 9×13 pan by spraying lightly with non-stick spray and create a parchment sling to line the pan.
- Step 2 Whisk together flour, salt and baking soda in a medium bowl.
- Step 3 Stir together brown sugar, vegetable oil, tahini, granulated sugar and melted butter in a large bowl until well combined. Add eggs, yolks and vanilla. Stir together. Add combined flour mixture and stir until no dry ingredients remain visible.
- Step 4 Fold in oats, chocolate chunks (pretzel pieces-optional).
- Step 5 Pour cookie dough into prepared pan and press down and distribute as evenly as possible.
- Step 6 Use large kitchen knife to score into four equal quadrants. Push the knife all the way through to the parchment paper.
- Step 7 Next, only make a shallow cut to score each quadrant into twelve (3×4).
- Step 8 Place pan in the freezer for about 1 hour until it is well chilled.
- Step 9 Remove scored dough from pan with parchment sling and separate into four quadrants and store in freezer bags.
- Step 10 When you are ready to bake, Preheat oven to 325 degrees, break off as many cookies as your heart desires, place them about 2 inches apart on cookie sheet and bake for about 14 minutes or until just set and lightly golden around the edges. Sprinkle with flaked sea salt just as they come out of the oven. Allow to cool as long as you can stand not to sneak a taste…. Mmmmmmmm, “Good cookie!”