March 7, 2009 | Desserts, Tools

Some time ago I posted my recipe for my healthier oatmeal chocolate chip cookies. I’ve had a couple of calls about them since then about how to make them hold up better. My trick is to bake them on a Silpat silicone baking mat, then let them cook completely on the mat before transferring them to an airtight container and freezing them. Because they are a bit of a loose cookie, they don’t freeze that hard and can easily be eaten right out of the freezer which helps them hold together.
The other secret is in how you portion out the cookies. I use an ice cream scoop which you can get in multiple sizes at a restaurant supply store or cooking store. I actually use a smaller size scoop for my cookies, and using the scoop helps create evenly sized, nicely compacted mounds of dough that bake without falling apart.

The scoops are also useful for serving frozen desserts – I use the smaller scoop to serve several small scoops of sorbet or ice cream which looks pretty in a glass bowl. Enjoy!