John and I love sweet things. The only problem is that we eat everything I bake rather quickly, not in moderation at all. So the question has been, “How can I bake and not become as round and soft as the cookies I bake?”
The answer is simple! Pick a cookie dough every week and mix up a batch. Form the dough into a ball and wrap in cling wrap and store in the refrigerator. When cookie time comes, simply slice a piece off and form into cookies. Allow yourself one baking sheet worth of cookies 🙂 This method gives you the straight out of the oven taste every time you make cookies and also ensures that you don’t just snack on cookies. 😮
Cookie dough last about a week, so one sheet of cookies a day is about right. Very simple after school or dinner sweet for the family.
Tonight we are having Chicken and Dumpling ( I’ll post a recipe soon) and maybe some of these great cookies latter. It is one of John’s favorite meals, but does not contain a whole bunch of dairy so his allergies meter for the day is not tipped.
The below recipe is dairy free and very very tasty. Adapted from Lil’ Miss Cakes
Olive Oil Honey Cookies
- 2/3 cup olive oil
- 1 cup sugar
- 1/4 honey
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking soda
- Preheat oven to 350°F (176°C)
- In a bowl, combine oil, sugar,and honey.
- Add egg and vanilla and mix till combined.
- Mix in flour, baking soda, and salt.
- Roll dough into balls and place on baking sheet.
- Bake 7-9 minutes until edges are light brown.
NOTE: These cookies are amazing refrigerated and then baked. Very Chewy!