The above picture is only for cuteness’s sake.
Lloyd has been taking oatmeal cookies for breakfast again since I finally got around to making a batch. Unfortunately he ate them all and I had to make a second batch. Good grief, is this going to be a pattern? Make cookies, eat cookies, run out of cookies. Make cookies, eat cookies, run out of cookies. If I could just get him to stop eating them, I’d have cookies forever!
Sorry, I’m a little punchy.
I thought I could make it easy on myself and do some frozen slice-and-bake logs of dough. I harkened back to my Martha-Stewart-worship days to roll the dough easily.
Step one: Put a glob of dough on a piece of waxed paper.
Step two: Fold the waxed paper over and roughly shape it into a log.
Step three: Use the paper to flip the log toward the middle of the paper, and cover again.
Step four: Use a cookie sheet or cutting board and slowly push the log along on the paper, letting it roll as you go.
Step five: Roll it up like a burrito and pop it in the freezer.
Step six: Hours later, take out a log and chop into hunks. Realize that maybe oatmeal cookie dough is the wrong dough for slice-and-bake because it shatters into oat-y shards with each slice.
Step seven: Pop them in the oven and forget to turn the timer on. After twenty minutes wonder, “Why hasn’t the timer gone off?” Open the oven and sob over your scorched cookies.
[No Photo of Shameful Failure]
Step eight: Repeat process with precious second log of dough, mourning that this time YOU are the reason the cookies are running out.