Ok let me explain! When I go out of town I like to leave John treats, and when I go out of town for an especially long time I have to get creative. These Special Double Chocolate Cookies are rolled up, placed in the freezer, and all he has to do is slice and bake.
They are great for keeping in the freezer at all times, they come in handy when you don’t have dessert on hand! Also I’m not shy to admit I love cookie dough, and this is a great one to cube up and add to an ice cream base while churning…;)
Special Double Chocolate Cookies – about 4 dozen cookies
2 ounces unsweetened chocolate, chopped
1/2 cup unsalted butter, sliced
1 cup brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats
1/2 cup chopped pecans, toasted or 1/2 cup sweetened coconut
1 cup chocolate chips
Combine butter and chocolate in an oven safe bowl, and place over 1 inch of boiling water, whisk until combined and everything has melted. Mix butter chocolate mixture and sugar until light and fluffy. Add egg and vanilla extract and continue to beat. Then add flour, soda, and salt. Stir in oats, pecans (or coconut), and chocolate chips.
Mold into a long cylinder and wrap in waxed paper. Refrigerate at least 4-5 hours or overnight.
To bake, cut cookies with a sharp knife into 1/4-inch thick slices. Bake in preheated oven at 350 degrees F. for 10-12 minutes. Don’t overbake the cookies otherwise they will be too crunchy.
Sorry there’s no pic of a baked cookie, as I mentioned they are for John while I’m away!