Cookies and Bars

I rarely make use of my two cookie jars. One is a basic, perfectly adequate, glass jar with the latest in airtight technology. The other is heavy ceramic, shaped and painted to resemble an art deco gas pump (file under the strange things we accumulate). Both are gathering dust. For a few reasons, I never make more cookies than are immediately required. First, cookies really do taste best the day they are made or, even better, straight from the oven. I recommend that bakers refrigerate almost any dough and bake it as needed. Second, I am lazy. Most recipes yield several dozen cookies, yet I only like to bake one or two dozen at a time. I do not have the patience to endure more than one bake cycle. Lastly, I love cookies too much. I possess little self-control if a chocolate chip, a black and white, or the much-beloved cowboy cookie is lurking nearby. If I bake twelve cookies, chances are I will eat twelve cookies, unless there is someone around to share them with.