see? toaster oven baked cookies!
i didn’t initially see this as a hacsi post, but was convinced that it is. making a log of cookie dough and freezing it, so you can have fresh baked cookies whenever you want? totes hacsi!
and having an easy cookie “recipe” that you can always pull out of yr back pocket without looking it up? wicked hacsi! so, with no further ado:
the basic ratio i use is 1:1:1:1 (and the halves). and it’s endlessly multipliable! what that means is, everywhere it says 1 you can put in 3. everywhere it says 1/2, you can put in 1.5, etc–except for the salt, which you should be a little more sparing with.
1 stick of softened butter or earth balance
1 cup of flour
1 cup of sugar (yr favorite blend of white and brown)
1 egg (if you want to use egg replacer, i suggest using ener-g, and mixing it with soy/other non-dairy milk, instead of water)
1 cup mix-ins:Â chocolate chips, dried fruit, whatever else you might want!
plus, the halves!
<1/2 t of baking powder
<1/2 t of baking soda
<1/2 t of salt
1/2 t of vanilla
use general cookie-making technique: blend the softened butter and sugar, add the egg and vanilla. mix the dry ingredients, then once everything is mixed, add the mix-ins.
bake at 350 for 9-12 minutes, until browned on top.
and, voila! each stick of butter makes about 18-24 cookies. whatever part of the cookie dough you don’t want, you can make into a log, wrap it up (with parchment or saran wrap, then foil, i would suggest!), and put into the freezer.
unwrap when you want, slice some off, and wrap it back up!
the part you do want, though? i recommend eating them when they are warm and delicious.
like this!
xoxo
love
eliz.
half-assed cooking semi-illustrated 
So easy to remember! (and so tasty) I wonder if leaving it in the fridge overnight would do even more awesome things to the texture (which was already really, really good). I might try that this weekend…
love the 1 and halves concept!
Why is your cookie so sad? Also, I’m making these tonight.