The single best thing I have ever done, at least if you ask me at about 8 PM on a Friday night, is freezer cookies. You know what’s great? Being only about 15 minutes from fresh-baked cookies without having to mix or measure anything. So I humbly suggest that next time the mood to make cookies strikes, bake only as many as you want to eat right then. Freeze the rest of the dough in pre-portioned balls, and bake as many (or as few!) as you like any time the thought, “hey, I kinda want a cookie” drifts through your mind. Is this much cookie power dangerous? Absolutely. But, I would argue, it’s well worth the risk.
Brown Butter Butterscotch Pecan Chocolate Chip Cookies (makes 2-3 dozen) (adapted from Joy the Baker)
- 1 c. Unsalted Butter, softened
- 1 c. Dark Brown Sugar
- 1 T. Vanilla
- 1 t. Molasses
- ½ c. Sugar
- 1 Egg
- 1 Egg Yolk
- 2 c. Flour
- ½ c. Oats
- 1 t. Salt
- 1 t. Baking Soda
- ½ c. Butterscotch Chips
- ½ c. Dark Chocolate Chips or Wafers
- ¾ c. chopped Pecans
- Flaky Salt (optional)
Melt half the butter (1 stick) over medium heat, stirring occasionally. Keep an eye on it as it foams, stirring often; when it begins to smell nutty and you can see some brown bits at the bottom, transfer immediately into a small bowl. Congratulations, you just made browned butter, aka liquid gold! Set aside to cool. Beat the rest of the butter with brown sugar for several minutes, until very smooth and fluffy. Beat in vanilla and molasses, then beat in the cooled browned butter and sugar. Beat until smooth, fluffy, and lightened in color, then beat in egg and yolk for another minute. Add flour, oats, salt, and baking soda, stirring gently with a spatula just until nearly combined (leave a few streaks of flour—it’ll get fully incorporated when you add the mix-ins). Fold in the chips and pecans.
To cook immediately: flatten dough into a disk and wrap in plastic; chill in the fridge for at least half an hour. When ready to bake, heat the oven to 350 and scoop dough in golf-ball sized balls onto cookie sheets lined with parchment paper. Sprinkle with flaky salt if using, then bake til golden brown, around 11 minutes (less, if you like ‘em a little gooey). Rest for a few minutes on the baking sheet before moving.
To freeze: Scoop golf-ball sized balls of dough onto a parchment-lined cookie sheet or cutting board. (Check to make sure it fits in your freezer before you start!) Freeze until solid, then transfer to a Ziploc bag for storage. When ready to bake, do the same thing as described above for unfrozen dough—just add a couple of minutes to the bake time.