Frozen Cookies??

Chinese New Year is around the corner and this year, the cookie baking bug did not bite me. So I have not baked any festive cookies as the mood just didn't hit me. Maybe except for this one.

You know how I walloped 50% of the cookies I baked after they came out of the oven. That is not good behavior. Oh no. So I exercised some restraint when I baked some about 3 weeks ago. I ate only 2 (yes, self-control) and kept 8 in an airtight jar. Then I set aside 6 for an experiment. I read that cookies can be frozen. I was quite intrigued.

Now, these cookies are super awesome when they are fresh from the oven. Those of you who bake can attest to the fact that freshly baked cookies are really good when still warm.

Sadly my cookies, even though I cooled them completely and kept them in an airtight container, became soft. I hate soft cookies. I prefer them crispy and crunchy. Maybe it is because I reduced the sugar too much? Don't know.

Anyway, I decided to test by putting them into the oven again to see if I could refresh them. I put 4 cookies in a single layer on a baking tray and then put them in the oven. After that I preheated the oven to 160C. By the time the oven hit 160C, the cookies were already hot and crisp. I took them out to cool on a wire rack. Once the were cool enough (but still warm), lo and behold! They were as fresh as the day they were baked. 

My cookie jar in the fridge.

Then I moved the cookie jar to the fridge to extend the shelf life of the remaining cookies. I did the same thing when I wanted some cookies. Straight from the fridge into the oven and then preheat. Except that this time I baked them for 2 minutes when the oven hit 160C because they were cold from the fridge.

Straight from the fridge on to baking tray.

You must be wondering why I put the cookies in first and not preheat the oven first. Simple. It is faster that way. I learnt this trick from my auntie.

Into the oven first, then preheat to 160C. Then bake for 2 minutes.

Now let's get on to the frozen cookies. In a tropical country like Malaysia where humidity is high, our cookies go soft very fast when exposed. So it's great if I can freeze and then refresh my cookies in the oven. That way, I can pace out my consumption hee..hee... For these frozen ones, I baked them for an extra 1 minute i.e. 3 minutes after the oven hit 160C.

Fresh cookies placed in freezer bags and stored
in airtight container and kept in the freezer.

Straight from freezer to baking tray. Into the oven and
preheat to 160C. Then bake for 3 minutes.

Cool on cooling rack. 

I love to eat these cookies while they are still warm. Look at that... Imagine that these were frozen for 3 weeks and resurrected in the oven. But of course, this method only works for certain types of cookies.

I'm really glad that these worked out so well. Now I can bake a batch of cookies and freeze them in batches of 3. It may seem not so energy efficient to warm only 3 cookies in the oven. It may be better if you own a toaster oven. I used to have one which I bought on special offer from Guardian Pharmacy for RM60. That was years ago but that oven kaput already.

Look at the ooey goey goodness. 

Well, so there! This is the best experiment ever. I get to test what I read from the internet and eat cookies at the same time. Cool!