Have you heard about the awesomeness of my cookies?

If you’ve read me for longer than a week then you’ve heard of my cookies. I think very highly of them and talk about them all of the time.

The one thing that isn’t so awesome about my cookies is how they make my muffin top grow. I’ve yet to invent a recipe for a calorie-free, fat-free cookie that is worth eating, but it’s on my to-do list.

Also, my cookies place me in a catch-22.

See, I’m becoming a bit of a food snob. What can I say? It’s the new French in me. Soon I’ll become rude, will take up smoking and stop shaving my armpits. I refuse to buy any box cookie on the junk food aisle or even in a bakery. Do you know what is in those cookies? Junk, that’s what. Who wants to eat junk when you can have high-quality ingredients? Haven’t you watched Ratatouille? Get with the French program, people.

Having seen how much diet affects my son’s behavior, well, it only adds to the food snobbery. Have a kid with crazy mood swings? Check the diet first, mainly proper protein. I swear by it. But I suspect high fructose corn syrup falls in the realm of bad-stuff-that-makes-my-son-batshit-crazy.

In an effort to avoid high-fructose corn syrup as much as possible, I gave Little Debbie the boot from the school lunchbox and replaced those treats with my totally awesome cookies and/or brownies. (did you know I’m awesome at brownies too? Yep. Have been since a teenager.) The problem is that I will eat half of the batch of cookies and/or brownies intended for their lunches, causing my muffin top to explode.

UNTIL!

I started freezing my own cookie dough. But that only solved a time issue and not a muffin top issue because I had to defrost the entire tub to make cookies and that still left cookies in my house for me to eat.

Plan C immediately came to me.

This is Plan C. Pay close attention because Plan C has numerous steps.

Step #1

Do you have one of these mini-scoops? No? Get one! Find it at Wal Mart for under $10. This mini-scoop makes a perfectly round drop cookie and they come out the perfect size.

Step #2

Scoop the dough onto baking sheet.

That red thing? That’s a silicone baking mat on an air-bake cookie sheet. I highly recommend both of those. Find them at Marshalls and/or Ross at half the price of Target. The air-bake/silicone mat combo makes for the most evenly baked cookie I’ve yet to bake in my life.

Step #3

(no picture. use of elementary level imagination is required)

My most favorite thing about the silicone mat is it’s no-stick properties, which includes using it in the freezer. After you’ve scooped your dough onto the mat/cookie sheet, place it in the freezer until the dough balls are frozen, then transfer the dough balls into a ziploc freezer bag.

Step #4

Take out individual dough balls, defrost until dough is soft again, bake at 375 for 9-11 minutes.

Tada! You bake only the exact number of cookies needed for school lunchboxes and none are left at home to eat.

Unless you are super smart like me and can outwit yourself.

Do you want to know what is really yummy?

Frozen cookie dough balls.

YUM-EE!

I can’t win for losing.

This entry was posted on Friday, August 15th, 2008 at 9:22 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.