AKA: why Michelle’ will never create something like you see here.
(AKA: Ndidiamaka don’t even challenge me, girlfriend!)
Homemade cookies. Who doesn’t like’m? And I wouldn’t mind making them either, if only there wasn’t all that measuring and accuracy involved. And then all that scooping and same-size-making-strategically-placing-to bake evenly type situation going on. Man does that get in the way of my happy kitchen vibe.
Lucky for me I’m from Minnesota. I’ve decided that I must not be the only woman from my neck of the woods who has an aversion to the precision involved in good baking.
In the Midwest we make cookie bars, or just “bars” as they’re referred to at potluck gatherings and bake sales.
The premise is basically as follows: take the cookie dough and heave it onto a cookie sheet with an edge.
Press it out till it’s evenly spread.
How deep? How should I know!? The whole point here is that we’re cutting corners, thus, I shall not be bothered with details. (OK though, If I had to give a number I’d say about a 1/2 inch or so–but don’t tell anyone I said that.)
There are actual recipes designed for baking bars (aka: I’m not making this up), but it is possible to wing it. If your baking time is calculated for cookies, I would add about 50% onto the total and check what you’ve got. So, if you’re taking a chocolate chip cookie recipe that bakes for 8-10 minutes and morphing it into a chocolate chip cookie bar recipe, you should set your timer for about 14-15 minutes and check. Depending on how deep you’ve made your bars or what recipe you’re using, it could take up to double the baking time.
Don’t worry though. The first time you make bars this way, you may have to check back once or twice. But then you can just make a note of the new “bar” time and you’re set for the next time ’round.
Mix. Heave-spread-press. Bake. Done.
I make cookie bars for my family’s lunches. Everyone likes a little something sweet after lunch, and this way I control the portions and know exactly what’s in there. No hydrogenated or multisylabic ingredients that can technically be consumed but are not, necessarily, food. And of course there’s the added bonus that mommy doesn’t get all irritated while making them. Yeah team!
I can cut these little honeys into 2 or so inch squares and freeze them for a couple of weeks of post-lunch treats.
Patience may be a virtue, but cutting corners is where it’s at.
I am known to be a pretty patient person, but I agree cookie making can be time consuming. So, from the real Ndidiamaka, here is another way around the annoyingness of cookie making but with all the pleasure and joy of cookie eating, which I am sure was first discovered by some smart mom from Minnesota:
Make a boatload of batter. Wrap cookie batter into logs using parchment paper. Freeze. Anytime you get a hankering for yummy, warm, gooey, fresh out of the oven cookies, take out a log slice anywhere from one cookie up to the whole log and throw them into the oven. Not including the cooking time, I can smell up my house with homemade baking love and make cookies in 30 seconds flat! Now that is virtuous!
Yes, I am aware of this method. Still way too tedious for a non-baker like me… Still, it’s better than the old fashioned way for sure!
You just like saying Ndidiamaka.