My kids (and husband and assorted wanderers) decimated the last batch of cookies in record time.  They requested a do-over.  I agreed, only because I wanted to test the theory that these would be just as good in a slice-and-bake format.

So, on a day when I was testing out a new apple dessert that used a thick sweet dough (pie crusts and I do NOT get along), I tossed together the cookie dough, rolled it in logs, wrapped it in plastic, then tossed it in the fridge.

Since I was focused on the new recipe, the logs did not get baked until the next day.  However, the results were awesome.  Not only could I just bake one sheet at a time (because whatever is baked is assumed to be one serving), but it was much less annoying than rolling and flattening. 

Before I make the next batch, there is something that's bothering me, and that's the instant pudding.  Hopefully I can find an organic version, just to be on the safe side. 

Here are the ingredients:

• Sugar - obviously not a worry to me
• Modified Food Starch - not too creepy, it's just starch that's broken down even more to thicken things faster
• Contains Less than 2% of:
• Natural and Artificial Flavor - can't complain here, even though I use real vanilla, lots of people use the imitation
• Salt - not watching sodium here!
• Disodium Phosphate - sold at vitamin stores for "cleansing" doubt if it's poisonous, but hope it's not going to have that effect on my cookies!
• Tetrasodium Pyrophosphate  -  Well, the Organic Materials Review Institute doesn't have a problem with it...
• Mono- and Diglycerides (Prevent Foaming), - a fat by product.  Ick??
• Artificial Color, Yellow 5, Yellow 6 - I'm not a fan, but I'm not going to sweat the occasional addition.
• BHA Preservative - Quite the controversy here...check it out!

All in all I guess it's not too heinous, but after putting in so much work, I'd like to be 100% sure that all anyone is getting from my cookies is fatter.