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A Portion Control Trick For Baking Cookies

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Portion Control Cookie

Are you sitting around your home baking because it is cold outside? What about snow days with kids?

I am baking cookies because it is a fun activity, but I don’t actually want that many in the house. What to do?

Last year, I wrote a post where I froze the dough in an icecube tray and it went crazy. Everyone thought I was a genius and some people didn’t know where to find icecube trays.

For those of you with ice makers in your refrigerators, you can find icecube trays at any Target or Dollar store for about $1-$3 each. They are the perfect sized for a single cookie.

Why is this so great? You don’t have to bake all the cookies that you make! Yesterday, I made my favorite chocolate chip cookies, which I insist you read about below. I baked 8 of them and froze the other 12 for a later date.

Hello! This way, we only eat fresh baked cookies and we have a stash premade so I don’t have to get out the flour, sugar, salt, etc.

Why do I love this recipe? I:

  1. Use whole wheat flour. Yes, it will give them a nutty flavor and a bit of nutrition!
  2. Use high quality bittersweet chocolate chips. I found Ghiradelli in my local grocery store and they are special (and worth it).
  3. Eat them right after they are cool enough to eat.

When I was a kid, we only could buy Nestle brand chocolate chips. Have you looked at the baking aisle lately? There are so many chocolate choices! Go with one that costs a little more and gives you a quality chocolate experience.

If you really need a cookie, bake your own. Not only do you get the satisfaction of producing something, but your house will smell really good.

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Chocolate Chip Cookie Recipe

Makes 20 cookies
1 stick unsalted butter
1/2 cup white sugar
1 egg
1 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup bittersweet chocolate chips

Preheat oven to 375 F. If you have an electric mixer, cream butter, sugar and egg. If you don't, just soften butter in the microwave for 10 to 20 seconds (make sure it doesn't melt) and beat with a fork.

Add the dry ingredients, stir in by hand and then stir in the chips. Drop spoonfuls of batter onto an ungreased cookie sheet, and bake for about 10 minutes.

For the frozen cookies, preheat the oven to 375 F. Place frozen cookie on ungreased baking sheet. Bake for 12-15 minutes or until light brown. Enjoy!

For one cookie - 111 calories, 6.5 g fat, 13.2 g carbohydrates, 1.5 g protein, 0.7 g fiber, 83 mg sodium, 3 Points+

Points+ values are calculated by Snack Girl and are provided for information only.
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Rubbermaid Easy Release Ice Cube Tray

$3.39   $4.99


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First 20 Comments: [ see all 21 ]

This is a TERRIFIC idea. I love to bake w/my daughter, but I don't love having all the cookies around, tempting me . . . sharing this all around today!

on January 23, 2013

How long can they be kept frozen? (not that I think they'll be around for very long, even frozen haha) Can you bake the frozen ones in the toaster oven?

on January 23, 2013

I love it!!!

on January 23, 2013

Love portion controlling things!!! I just need to keep to one portion! lol Your cookies sound delish!!

on January 23, 2013

Hmmm. I'm on the fence about using an ice-cube tray for the cookies (below) that I've been making.

On one hand, my wife and I scarf up the (small) batch in a day or two, but on the other hand, I'd argue that they're pretty guilt-free...

>>>
(From http://www.glowkitchen.com/2012/02/no-flour-sugar-fat-oatmeal-cookie/)

Ingredients

1.5 cups oatmeal
2 tsp cinnamon
1/4 tsp sea salt
(I add 1-2 Tbsp chia seeds)
2 bananas
1/2 cup apple sauce
1/2 cup-3/4 cup raisins

Instructions

In a medium bowl stir together the dry ingredients: oats, salt and cinnamon.

In a separate, small bowl, mash the 2 bananas and stir in the apple sauce. Mix until combined evenly.

Transfer the wet mixture to the bowl of oats. Add the raisins and stir until all is properly combined.

Form about 2 tbsp big cookie shapes. You should be able to make about 10 cookies. (Alternative: pour into a sheet and "cut" into bars.)

Lay out the cookies on parchment paper and bake in a 350 degree oven for 25 minutes.

When done, they will be browned on the outside and set on the inside. Overall, they are soft and light with almost a cake-like texture.
<<<

Between those and these: http://www.snack-girl.com/snack/no-bake-pumpkin-oatmeal-cookie/ , I think that we're satisfying our "cookie tooth" in a pretty healthy manner!

on January 23, 2013

I usually use a cookie scoop to divide the dough into even-sized cookies and then bake some and put the rest on a tray in the freezer till they're frozen. Once they're frozen i store them in an airtight container or a ziploc bag. That way whenever i wanna make cookies i just take out how many pieces i want and in the oven they go! it makes life so much easier :)

on January 23, 2013

Great idea! I usually send any leftover baked goods to the Fire Dept. with my husband but I love this tip! I love the idea of being able to have a few fresh homebaked cookies after my long run without going crazy!!maybe crumble a couple on some frozen yogurt;)

on January 23, 2013

This is a great idea. My kids love fresh baked cookies. I am going out to buy ice trays this weekend. Also going to make them with the wheat flour. Great tip.

on January 23, 2013

Hi there, This is also a great idea for Christmas and/or birthday gifts. That way the giftee doesn't need to eat them all at once. Nice box and wrapping & a sweet gift!

on January 23, 2013

Will regular unbleached white flour work? I know it's not healthy but it's what I have for now. Just don't want the taste to be "off" if I don't use whole wheat. Thanks.

on January 23, 2013

You hear so much now about gluten . . . does using wheat flour still mean it is healthy or is it not healthy because of the gluten?? I'm so confused!

on January 23, 2013

These can be frozen for 3 months or so (they never last that long in my house). Regular flour will work!
I think that gluten can be a problem for some people. I am not against eating gluten in moderation. I am remaining neutral on the gluten debate. I hope this is helpful!

on January 23, 2013

Brilliant!!!!

on January 23, 2013

As I have celiac disease, we make gluten free cookies at my house. Generally we use light buckwheat flour and a pinch of xanthan gum. As others have noted - a cookie or small ice cream scoop is the way to go. Just scoop and bake a few. Scoop the rest on to a tray and freeze. Then load them into a zip bag and Viola! cookies to bake fresh. GF baked goods don't keep as well as regular ones, so it is quite nice to have the dough ready to go - just thaw a bit and bake.

on January 23, 2013

What a great idea. I've just start the Wheat Belly Plan from Dr. Davis, and all his wheat-free recipes are terrific. Being able to freeze some of the dough would make so much easier. If you are interested I've been keeping a journal of my progress and recipes I've tried at http://www.squidoo.com/wheatbelly-journal . Thanks for the great suggestion.

on January 23, 2013

i love you snack girl. you have such great and REAL ideas. i aspire to do what you do one day. thanks for the inspiration girlfriend!

on January 23, 2013

Hi, there! Love your blog and thanks for the cookie recipe. I'm always looking for ways to use whole wheat flour. I'm baking these tomorrow!

on January 23, 2013

Bev, I make cookies in the toaster oven all the time. I will usually bake @ 325 instead of 350 though, since they are so close to the heat source.

on January 23, 2013

Andy - thanks for the recipe using Chia seeds, I try to eat 1 to 2 Tbsp. a day and what better way to eat them then in a cookie!

Also I agree Lisa, use a better chocolate, Ghiradelli's is so worth the extra money and since I usually cut down on the amount that is called for anyway, it last me longer.

on January 24, 2013

My only concern? That I'd be tempted to eat the frozen cookie dough in the freezer! ;-) Otherwise, I love this idea.

on January 24, 2013

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