3 THINGS FOR MONDAY!

Hi Traci -

I just sent Angie an email about the cookies.  Keep in mind that my cookies aren't soft, but crispy.  That MAY make a difference in keeping them fresh.   I make butter/sugar cookies, chocolate chip, peanut butter, Snickerdoodles, and, using the dough of the chocolate chip recipe, minus the chocolate chips, all types of cookies - white chocolate and craisins, orange pecan, M&M, mint, etc., so it could be that my cookies are sturdier and hold up better.

In any event, before we start baking, we spread beach towels out on the dining room table.  That's where we cool the cookies.  When we bring the 2nd batch out, we flip the first over to help them cool, and so on and so forth, with each new batch.  Finally, we store them in HUGE Rubbermaid containers with tight lids - if there are any left, they usually keep well into January.

I've read that if you want your cookies soft, you can store them in a container with a slice of bread or a slice of apple (this is a good way to keep brown sugar soft, too).  Of course, you have to keep an eye on the bread/apple slices and change them periodically.  Hope this helps!

I'm with you - I just need to get through the remainder of this week and then I'm off next week! WOOOOO!

Hugs,
Tia

Great idea.  I'll have to try that, I make a lot of them with the Chocolate Chip base, not as many as you though.  I guess I can try those early, since you tell me they stay fresh.  Thanks for the tip.

I also learned a long time ago to make the dough up and store it in the freezer.  That way, if I don't have time to make the cookies after I make the dough, I can just pull the ziploc bag out of the freezer in the morning and bake the cookies in the afternoon.

Anything to save some time......and my sanity!  LOL!!!