MAKE AHEAD FREEZER OATMEAL COOKIES
Good day to you Galley folks. You can thank my daughter and her current housing ‘condition’ for today’s recipe. They have recently purchased a home that needs renovating and instead of continuing to live in their tiny apartment with two active monkeys they decided to move into their basement while contractors make the home liveable. They created an ingenious set-up in the room that will eventually be my son-in-law’s future ‘snug’, with a pub refrigerator, mini Ikea kitchen and induction hot plate. We’ve gifted them with a little toaster oven to round out their minimal appliance list, because who can live without the occasional pizza or nacho platter.
It was at this point that I came up with the frozen cookie dough idea. I used my basic oatmeal cookie recipe, portioned the dough into little 1” x 6” logs, wrapped each in parchment paper and plunked them all in the freezer.
My Mom always added raisins to her oatmeal cookie but I chose no add-ins for this recipe for a multitude of reasons. My daughter is allergic to tree nuts. One monkey likes raisins. The other doesn’t. My son-in-law is indifferent. And I have a ‘thing’ about adding chocolate chips to certain things…other than chocolate chip cookies of course…but pancakes, muffins, oatmeal cookies…blecht!
Super success! The dough was easy to slice straight from the freezer…I cut a few as a trial…then twisted the parchment tightly again, placed it back in the freezer bag with the others for future cookie treats. I expect she will have no hesitation accepting a roll or two for her little freezer.
In keeping with simple Galley prep, these will definitely be a part of summer camping life…
I have very few simple Galley cookie recipes to offer you but the following have remained my go-to faithfuls when a simple sweet treat was needed in our boat galley. Enjoy and will be back with you soon…
…peach and love…
Post Script for a little Galley Kat guilty pleasure: I found that when I have a wee hankering for something sweet, I simply pull out a roll of frozen dough and cut myself a slice or two. Just like that, a morsel of raw cookie dough.
Make Ahead Freezer Oatmeal Cookies
- Mixing bowl
- baking sheet For conventional oven users
- Omnia stove top oven (for the ovenless) Cooking rack and parchment rounds recommended
- parchment paper or cling wrap and freezer bag If you are planning on freezing for later use
- 1/2 Cup butter At room temperature
- 1/2 Cup brown sugar
- 1/2 Cup white sugar
- 1 egg
- 1 Tsp vanilla
- 3/4 Cups flour
- 1/2 Tsp salt
- 1/2 Tsp baking soda
- 1 1/2 Cups rolled oats
- 1/2 Cup walnuts, almonds or pecans, raisins, pumpkin or sunflower seeds, chocolate chips
- In mixing beat butter and sugars for several minutes until creamy and fluffy
- Add the egg and vanilla and beat until combined
- Stir in flour, salt and baking soda until combined.
- Finally stir in oats.
- Refrigerate dough for about 30 minutes.
- Cut 3 or 4 pieces of parchment paper (about 6” x 12”)
- Scoop dough evenly portioned onto each parchment paper and with moistened hands for dough into a 1” log.
- Roll the paper and swist ends tightly.
- If freezing right away, place each roll into a freezer bag, seal, forcing out as much air as possible. These will keep well frozen for about 3-4 months.
- When ready to bake remove roll from freezer and cut the dough into 1/2” slices
for Omnia stove top users
- Place dough slices on parchment lined baking rack in the baking pan spacing about1” between slices
- Cover pan and place on pre-heated base and cook on high for 5 minutes. Reduce heat to medium and continue to cook for another 12-15 minutes.
for conventional oven users
- Place dough slices on prepared baking sheet and cook in pre-heated 350 degree oven for about 12 minutes, or until cookies are lightly browned.
- Let baked cookies rest for about 5 minutes before removing from pan.