If you’re not a fan of most freezer meals, can I encourage you to try making cookie dough and freezing it? I can almost guarantee you won’t be able to tell a difference between frozen cookie dough and fresh cookie dough.
It makes it so easy to make a batch of fresh-baked cookies when you have drop-in guests or need to bring a dessert or snack to some event at the last minute. It’s also very handy for those times when you get a late-night craving for chocolate. Oh wait, I may be the only person who has that happen to them. Ahem.
My sister concocted this recipe many years ago and it’s long been our favorite chocolate chip cookie recipe. It definitely wouldn’t win the prize for being a low-calorie cookie, but it’s a delicious and hearty cookie recipe.
Freezer-Friendly Chocolate Chip Oatmeal Cookies
- 1 cup shortening or butter (softened)
- 1/3 cup peanut butter
- 3/4 cup brown sugar (or raw sugar)
- 3/4 cup sugar (or raw sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups whole wheat flour (you can also use white flour or half whole-wheat/half white)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats (rolled or quick oats)
- 1 12-oz. package chocolate chips
Cream together first six ingredients. Add flour, baking soda, salt, and oats. Mix well. Stir in chocolate chips. Roll into 1-1 1/2-inch balls.
To freeze: Place cookie balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight freezer bag.
To bake: Pull out the desired amount of balls and place on a greased cookie sheet for 30-45 minutes to thaw. Bake at 375 degrees for 10 minutes or until done.
Makes approximately 40 cookies.
Did you do any freezer cooking today? If so, I’d love to see the results of your efforts! Link up your blog posts below or tell us about your success in the comments.