Just in case anyone reading doesn’t already know this…when you make cookies you don’t have to bake and eat the whole batch. I mean, you can. And I have, much like my late friend Ann ate a whole tin of sweetened condensed milk after I said “you’re not going to eat that whole tin are you?” See, that is what food shaming does, you end up eating the whole tin of biscuits just to prove how in-control of your life you are.
But back to baking, if you wrap the soft just-mixed dough in non-stick paper you can keep it in the freezer for months and semi-thaw and slice off what you need.
Meaning: should you get a panic attack, you’re only 30 min away from fresh-baked cookies (15min to semi-thaw, 15min to bake at 150c fan). And fresh baked cookies are one of the few things known to help panic attacks, in my professional opinion.
Here I’ve riffed on two three recipes of mine: my GoodFood Australia 2017 “secret-ingredient chocolate chip cookies”, with The Glenlivet Founders Reserve as my “secret ingredient” and adding in pecan halves; then my GoodFood Australia 2016 oat fig cookies, but replacing the oats with wholemeal flour and adding in walnut halves; then finally my Guardian UK 2009 ginger macadamia cookies but replacing the macadamia with whole un-skinned almonds.
And yes, I have eaten them all, since you asked.
