Slice ‘n Bake Chocolate Chip Cookies

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Slice and Bake Chocolate Chip Cookies

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.

Slice and Bake Chocolate Chip Cookies

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.

Slice and Bake Chocolate Chip Cookies

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!

Slice and Bake Chocolate Chip Cookies

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!

Slice and Bake Chocolate Chip Cookies

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.

Slice ‘n Bake Chocolate Chip Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 2 dough logs or 2 1/2 dozen large cookies

Serving Size: 2 cookies

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?

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup granulated sugar
  • 3/4 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

In a large mixing bowl, beat together the butter and sugars until light and fluffy (about 2 1/2 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 3/4-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.


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

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

  2. 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!

  3. Genius!

    My girls think that bandaids are accessories 🙂

  4. 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 🙂

  5. 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.

  6. LOVE this idea!!

  7. 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.

  8. 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!

  9. This is such a perfect idea, I love doing stuff like this just to have on hand when I need it! They look wonderful 🙂

  10. What a great idea!! And I love the idea of gifting the logs of dough too.

  11. wow these look great! plus the oats give extra chewyness

  12. 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…

  13. Do you grind the oats before or after measuring?

  14. Hi. When baking the cookies from a frozen state, do you defrost the dough logs first? Thanks 🙂

  15. 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?

    • Nikki Gladd says:

      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! 🙂

  16. Anonymous says:

    Can you use regular butter ?

    • Nikki Gladd says:

      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!

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