Slice 'n Bake Chocolate Chip Cookies - Easy Recipes for Family Time

June 13, 2013

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Have you ever tried typing with a bandage at the tip of your right pointer finger? That's what I'm doing right now. So, if you see ~~tuypo~~ typos, please excuse me as I ~~tru~~ ~~tru~~ try to hit just one key at a time. ~~Thjs~~ This reminds me of an old Fresh Prince and DJ Jazzy Jeff song, where Will Smith raps out "Sometimes I get n-n-nervous, and s-s-s-start to stutter and I f-f-f-fumble every w-word for word I utter!" Know that one? Except I'm stuttering ~~throuigh~~ through my typing.

Why do I have a bandage on my ~~fingeer~~ finger? Who knows... Really, I have no idea what happened. I was doing my make-up this ~~mroning~~ morning and then all of a sudden I noticed blood gushing out of my finger from a big cut. Weird. Now I have Angry Bird Star Wars ~~gracinmg~~ gracing my hand because we ran out of big girl Band-Aids.

At least I didn't ~~cute~~ cut my finger when slicing up this cookie dough. I'm sure you ~~reallyu~~ really want to think about flesh cuts and blood while talking about food, so I'll just leave it at that and try to convince you ~~thjat~~ that it is very worth the time to roll your cookie dough into logs and then refrigerate or freeze them so you can ~~quiycklyu~~ quickly slice and bake them when ready.

Sometimes I will freeze dough balls instead, ~~bit~~ but I prefer the way the sliced cookies bake up over the frozen dough balls. They are more uniform in texture, for sure. Also, this way you can see more of the chocolate chips on top of the cookie!

I'm giving you a recent favorite cookie dough recipe I developed specifically for slicing and baking. This recipe is also good for just baking the cookies right away instead of rolling into a log, but they do turn out better after refrigerating the ~~doiugh~~ dough.

You can also use this same method for your other cookie doughs...including sugar cookies! Give it a ~~whjirl~~ whirl!

It's a great way to gift cookie ~~doiugh~~ dough, too!

I never knew how ~~mmnuch~~ much I took advantage of my right pointer ~~finjger~~ finger...until now.

Recipe Card

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5 from 2 votes

Slice ‘n Bake Chocolate Chip Cookies

Sometimes it's just nice to have a log of homemade cookie dough readily available to quickly slice and bake! Did I mention these make perfect cookies for ice cream sandwiches?

Prep Time25 minutes mins

Cook Time10 minutes mins

Total Time35 minutes mins

Servings: 2 dough logs or 2 ½ dozen large cookies

Author: Nikki Gladd

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
½ cup powdered sugar
¼ cup granulated sugar
¾ cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cup all-purpose flour
2 cups rolled oats , ground in blender to a coarse powder
2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

Instructions

In a large mixing bowl, beat together the butter and sugars until light and fluffy (about 2 ½ minutes). Add the eggs one at a time, then the vanilla. Beat on medium speed for another full 1 minute.
In a separate medium bowl, whisk together the flour, ground oats, baking soda and salt. Gradually stir into the wet ingredients until just combined. Fold in the chocolate chips.
To bake immediately, drop tablespoons of dough onto line baking sheet and bake at 350 degrees F for 10 minutes or until the edges just start to brown.
To make a slice 'n bake log for baking later, cut out two pieces of parchment paper into 10- by 15-inch rectangles. Portion half of the cookie dough onto one of the parchment rectangles and shape into a 2- by 10-inch log. Roll up into the parchment paper, twist the ends to seal. Repeat with the remaining dough and parchment rectangle.
Store in the fridge for up to 1 week, or in the freezer for up to 1 month. If you would like to store them a little longer, I suggest using plastic wrap instead of the parchment paper. When ready to bake, slice ¾-inch rounds out of cookie dough log. Place on baking sheet, spaced two inches apart, and bake in a preheated 350 degree F oven for 10-12 minutes, or until edges begin to brown. Rotate the pan halfway through baking, to ensure even browning.
See Also
Instant Pot Ham - The Recipe Critic Soft and Chewy Gingerbread Cookies Recipe 16+ Leftover Turkey Recipes (Thanksgiving Leftovers) - The Cookie Rookie®Cornmeal Lime Shortbread Fans Recipe

Notes

This recipe instructs to create two logs, which make larger cookies. For smaller cookies, divide the dough into three logs.

Nutrition

Serving: 2g

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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

LaVonne says
December 08, 2018 at 4:39 pm

Can you jyst put cookie dough in bowl with lid in fridge. If so how long.
Reply
- Nikki Gladd says
  December 08, 2018 at 4:55 pm
  
  If you do, it will harden as one big lump so will be hard to scoop. This freezer method allows you to easily slice since it's shaped in a log.
  Reply
Anonymous says
May 09, 2016 at 2:51 pm

Can you use regular butter ?
Reply
- Nikki Gladd says
  May 09, 2016 at 9:25 pm
  
  Hi! This recipe does call for regular butter. If you mean salted butter, then yes, you can use salted butter and then cut down the salt added in the recipe. Thanks!
  Reply
Deana Marshall says
October 10, 2014 at 2:06 pm
See Also
Microwave Caramel Candy Recipe - Cooking With Karli

I love this blog! I swear I have so many pages bookmarked it isn't even funny! I have saved this one to make once I get a chance to run to the store and stock up on chocolate chips.. Do you have a tried and true freezer recipe for sugar cookies?
Reply
- Nikki Gladd says
  October 10, 2014 at 9:12 pm
  
  Hi Deana. Thanks for the kind words! I do not yet have a freezer sugar cookie recipe, but when I do I'll be sure to post! 🙂
  Reply
Diane Var says
October 09, 2014 at 7:13 pm

Hi. When baking the cookies from a frozen state, do you defrost the dough logs first? Thanks 🙂
Reply
- Nikki Gladd says
  October 10, 2014 at 9:16 pm
  
  Hi Diane,
  No, you do not need to defrost first. 🙂
  Reply
  - Diane Var says
    October 13, 2014 at 10:47 am
    
    Thank you! I am making these today.
    Reply
Pam says
October 09, 2014 at 6:31 pm

Do you grind the oats before or after measuring?
Reply
- Nikki Gladd says
  October 10, 2014 at 9:18 pm
  
  Hi Pam,
  Measure the oats before grinding. 🙂
  Reply
Christine @ Christine's Kitchen Chronicles says
July 25, 2013 at 7:14 pm

What is the baking time on the smaller sized cookies? I'm assuming it's less than the 10-12 minutes that is used for the large logs...
Reply
- Nikki says
  July 25, 2013 at 8:11 pm
  
  Hi Christine,
  It's more like 8-10 minutes, but just watch them closely. 🙂
  Reply
linda says
June 22, 2013 at 10:12 pm

wow these look great! plus the oats give extra chewyness
Reply
Stephanie @ Macaroni and Cheesecake says
June 21, 2013 at 1:40 pm

What a great idea!! And I love the idea of gifting the logs of dough too.
Reply
Nutmeg Nanny says
June 20, 2013 at 10:04 pm

This is such a perfect idea, I love doing stuff like this just to have on hand when I need it! They look wonderful 🙂
Reply
Lisa @ The Cooking Bride says
June 18, 2013 at 4:10 pm

I always seem to buy a roll of cookie dough as an after thought at the grocery store. We like something sweet on the weekends and it's so much easier to do something like this than bake an actual dessert after work on a Friday night. If I stashed a couple rolls of these in our freezer, I would probably save some money!
Reply
Suzanne says
June 17, 2013 at 3:50 pm

Awesome idea! I think the worst injured finger incident I had was when I first started using a mandoline slicer. I had bandages on three fingertips at once.
Reply
shelly (cookies and cups) says
June 14, 2013 at 7:31 am

LOVE this idea!!
Reply
Kristi says
June 13, 2013 at 1:02 pm

I've been typing with a splint on my pinky finger, which you don't really realize how much you use it until you have a big gauky splint on it.
Reply
Heather says
June 13, 2013 at 11:36 am

I love that you wrote the directions on the wrapper! I never would think to do that and would probably spend 30 minutes trying to figure out the right oven temp and bake time 🙂
Reply
Becky says
June 13, 2013 at 8:32 am

Genius!
My girls think that bandaids are accessories 🙂
Reply
Caroline says
June 13, 2013 at 7:09 am

You had me cracking up through this whole post! I can relate...I've been known to wear Hello Kitty bandaids!
I'm a huge fan of making slice and bake! Having a ridiculous sweet tooth makes it so hard to have any self control! Slice and bake cookies let me have just a few fresh, warm cookies that are satisfying! Yours look amazing!
Reply
Jamie @lifelovelemons says
June 13, 2013 at 5:10 am

What a great idea! Have to admit, always a sucker for the store bought kind, but these look ten times better! Thanks for posting!
Reply

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Slice 'n Bake Chocolate Chip Cookies - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

How to get round slice and bake cookies? ›

As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board. And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.

Tell Me More ›

Does a slice of bread keep cookies soft? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

View Details ›

Do you have to refrigerate chocolate chip cookie dough before baking? ›

Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.

Get More Info Here ›

What to add to chocolate chip cookie mix to make it better? ›

Go Nuts (or Fruits!) With Mix-Ins

White chocolate chips.
Toffee bars (such as Heath, chopped)
Candy-coated chocolate pieces (such as M&Ms)
Coconut candy bar (such as Almond Joy, chopped)
Trail mix.
Dried cranberries.
Dried apricots (chopped)
Pistachios (chopped)

More items...

Aug 15, 2017

Learn More Now ›

What is the secret ingredient to keep cookies soft? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

See Details ›

What is the secret to keeping cookies soft? ›

“To keep cookies soft, store them in an airtight container and not in a cookie jar,” Amanda recommends.

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Find Out More ›

What happens if you don t chill chocolate chip cookie dough? ›

As she says, not chilling the cookie and baking at 350 degrees can result in a more crackly cookie, since the dough hasn't had enough time to absorb the flour. Chilling it for half an hour, however, gives you thicker, chewier dough.

Get More Info ›

Can you leave chocolate chip cookie dough out overnight? ›

Eggs, butter, sugars, flour, baking soda, chocolate chips, vanilla extract mixture? Left out on the counter between 65 and 70 degrees F for about 9 hours? It should still be fine to bake cookies with that cookie dough. None of those ingredients go bad that quickly and the high sugar content helps keep it fresh.

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How long should you let chocolate chip cookie dough rest? ›

Based on what these results demonstrated for this chocolate chip cookie recipe, for crispier cookies, aim for a 16-hour rest period or longer, and a shorter rest period for chewier cookies. For a good balance of both textures, a rest period of more than 16 hours works well. There you have it! Cookie science.

Should I add an extra egg to my cookie mix? ›

If you prefer your cookies chewy rather than crispy, adding extra yolks will create a softer and more tender final product, and you can even save the extra whites for another dessert or dish. For best results, Serious Eats recommends adding one extra yolk per whole egg that your cookie recipe calls for.

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How to doctor up chocolate chip cookie mix? ›

How To Make Boxed Cookies Better

Use butter instead of margarine or oil.
Add powdered milk. Sprinkling about 2 to 3 tablespoons of powdered milk per cup of cookie mix may seem kind of unconventional, but it is the best hack! ...
Add brown sugar. ...
Add vanilla extract. ...
Brown the butter. ...
Include an extra egg yolk.

Jan 3, 2024

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What can you add to store bought cookie dough to make it better? ›

No one will even suspect they're store-bought (and we won't tell anyone!).

Add brown sugar. ...
Experiment with extracts. ...
Mix in different candies and snacks. ...
Add espresso or coffee grounds. ...
Deepen the flavors by refrigerating the dough. ...
Salt before baking the cookies. ...
Reduce baking time for extra soft cookies.

Get More Info Here ›

What can I use if I don't have a circle cookie cutter? ›

To make simple round cookies, just use an overturned drinking glass — dip the rim in flour before pushing it into the rolled out dough. You can use the tip of a small, sharp knife (like a paring knife) to cut the dough into any shape you like. Use a stencil or cardboard cutout to help, if you like.

What can I use if I don't have a round cookie cutter? ›

If you're really hoping for a perfectly round cookie, you can also roll out your dough and use a drinking glass or mason jar lid as a makeshift cookie cutter. It will work the exact same as a cookie cutter!

Read On ›

Why aren't my cookies round? ›

Too much flour causes the dough to become dry and crumbly, which prevents it from flattening out during baking. As a result, your cookies will stay in their original shape instead of spreading out into nice circles.

How do you keep cookie cutter cookies in shape? ›

I can't wait to read through all of the great ideas posted there! To help cookies keep their shape, freeze them! I freeze each batch of cut-out cookies for 5 to 10 minutes before baking.