1-2 warm cookies at a time - a delight

I'm single and also need to lose a few pounds so baking an entire batch of cookies isn't something I want to regularly do. Moderation is key for me. For a sweet treat and to satisfy the craving, I do like a couple of cookies. I'm also thrifty and prefer organic ingredients so I'm not going to buy fancy, frozen ready to bake cookies either. Note: I've been making and freezing cookie dough for years.

My 'go too' favorite cookie recipes are peanut butter (Share the Love 2/14/14 blog for recipe) and oatmeal chocolate chip. I'm a big fan of the Old Fashioned Quaker Oats cookie recipe that used to be on the container. Here's what you'll need:

• 1/4 cup shortening at room temperature
• 1/2 cup butter at room temperature
• 1/2 cup granulated sugar (I buy organic sugar at Costco. Trader Joe's also sells it. It has a richer flavor)
• 1 egg (Free range eggs if you can afford them. I buy at my farmers market. They smell and taste better - even in cookies)
• 1/4 cup water (I use filtered water)
• 1 1/2 teaspoons real vanilla (I buy either Simply Organic or order from the Spice House online. Madagascar vanilla is amazing.  You don't use much in baking and can really taste the difference.)
• 1 cup organic flour (I buy the Safeway organic flour or pastry flour in bulk at Whole Foods. Flour does vary and you want it with a higher fat. You don't want over processed flour which has no flavor.)
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3 cups organic old fashioned oats (Do not use quick cooking type. They will make a mushier cookie. I buy organic oats at Trader Joe's.)
• 1/2 bag semi-sweet chocolate chips (I buy either at Trader Joe's or Ghiradelli brand at Safeway)

Optional: 1/2 cups roughly chopped walnuts or hazelnuts

Beat with a hand mixer or stand-up mixer the first 6 ingredients. Sift and add flour, salt, and soda to creamed mixture and blend well. Stir in with a spoon the oats and chips and nuts. I refrigerate the dough either overnight or for a few hours because it's easier to work with to make cookie balls the size of walnuts. 

Line a ziplock plastic bag with parchment paper. Fill of walnut size cookie balls and freeze for later baking 1-2 cookies at a time.

I bake on ungreased aluminum foil in my toaster oven or on a parchment lined cookie sheet in the oven at 350 degrees for 12-15 minutes; cook a bit less for a chewy cookie and 15 minutes for a crisper cookie.