When it comes to treats I’d rather have a small serving made with real butter than the store bought reduced fat ones.
The problem is limiting myself to just one or two when a freshly baked dozen or so comes out of the oven.
That’s why I like to make cookie dough that can be frozen. When the craving strikes I can bake as many, or as few, as I want.
With the Sun Oven I don’t have to feel guilty about turning on the oven for just one or two cookies.
Sun Oven Chocolate Chip Cookies
1 generous cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
Set Sun Oven out to preheat. Place the stick of butter in a glass, oven-proof measuring cup. Melt the butter in the Sun Oven, 15 to 20 minutes.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the melted butter and sugars together with a wooden spoon until smooth. Stir in the flour mixture until just blended. Stir in the chocolate chips. Refrigerate the dough in the bowl for at least 10 minutes and up to 6 hours.
To bake the full batch immediately, drop the dough by tablespoonfuls onto baking racks lined with parchment paper or silicone mats, or un-greased stackable baking pans, leaving about 3 inches between each cookie. Bake in the Sun Oven for 15 to 17 minutes.
To freeze for later use, arrange the balls of dough on baking sheets lined with parchment paper, once frozen, transfer the balls to freezer bags. The frozen dough can be stored for up to one month. The frozen cookies can be baked directly out of the freezer. Cooking time will be slightly longer.