Don’t think baking and freezer cooking mix? Think again! You can make the best cookies, including these chocolate chip cookies, freezer cooking friendly, pretty easily. In fact making cookies is more fun when you don’t have to bake the entire batch! I’m going to show you how you can be super mom by making a few freezer cooking cookies and baking them on a busy night with kids running around your ankles – and wala! HOMEMADE cookies!
Growing up I had a close friend who’s mom would whip up a batch of homemade cookies when we were over hanging out. I was always so in awe of that. It was no big deal for her to make a big batch. Granted there were quite a few of us kids running around the house so she would bake the entire batch. Flash forward to today, and you might find me making a homemade batch of cookies.
And then I eat half the batch in about 24 hours.
So really, freezer cooking your cookies is great for the waistline. 🙂 It’s also wonderful because you can make the mess of cookies, freeze them and then enjoy a homemade cookie another night WITH NO MESS. That is an AMEN in my book. So how do you make these freezer cookies? It’s pretty easy.
You’ll need your favorite chocolate chip cookie recipe. (I’m sharing a good one below I found here but you can most likely do this with most recipes.)
To make this recipe you will need:
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips
Mix your flour, baking soda and salt in a bowl. Set aside. I would definitely do this step first every time you make a traditional cookie recipe. You don’t want to be mixing in the middle of your recipe. I tend to get sidetracked easily so the more I can do to “pre-mix” the better.
In a mixer, cream the butter and sugars together. Add the peanut butter, egg and vanilla and mix well. Stir in the dry ingredients (flour, baking soda and salt) into the mix. Mix well until the dough is moist. Stir in the oats and then the chocolate chips.
Line a large baking sheet with wax paper. You want to make sure the cookies don’t stick to the cookie sheet. Use a Medium Cookie Scoop
to create the cookie balls. You can place them close together (but not touching) since you’re going to freezer them. Once you have the entire batch of dough, scooped up, place the cookie sheet in the freezer overnight.
Once frozen, place the cookie dough balls into a ziploc bag and freeze them for up to 3 months! When you’re reading to enjoy them, preheat your oven to 350 degrees fahrenheit and bake for 14 – 16 minutes. There is absolutely no reason to thaw them at all. Take them straight from the freezer to your oven!
I should mention that I use Airbake Baking Sheets when I make my cookies. Because you bake these a few minutes longer than traditionally, you run the risk of browning the bottoms too much if you use a dark pan. My advice would be to use a light pan or ideally an Airbake cookie sheet to bake these.
That’s it. You will love having homemade cookie dough in the freezer so you can make a few cookies at a time. And feel like super mom! 😉 Of course I tried these out for you. After freezing them overnight, I baked three cookies for dessert at lunchtime for my boys. (And one for me of course.) They baked up beautifully and I absolutely loved only making THREE! And those three made the house smell divine as well. 🙂
Enjoy!
Chocolate Chip Cookie Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup white sugar
- 1/3 cup packed brown sugar
- 1/2 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Mix the flour, baking soda and salt together. Set aside.
- Cream the butter and the sugars together. Add the peanut butter, egg and vanilla. Mix well.
- Incorporate the dry ingredients until the dough is moistened. Add the oats and then the chocolate chips.
- Scoop dough onto cookie sheet lined with wax paper. Freeze overnight.
- Once frozen, place the cookie dough balls into a ziploc bag.
- When ready to bake (do not thaw!), bake in preheated 350˚ F oven for 14 – 16 minutes.
Comments & Reviews
Hi again Lynette! I have a picky son & peanut butter is not one of the favorites around here. Can it be omitted or replaced? How many does this recipe make? Also, do you have a recipe for freezable oatmeal raisin cookies?
Hi Gina, from my experience you can use almost any recipe and use the same technique. I used this recipe as an example, but I’ve done a few different ones since then and they’ve all turned out great! The only unique thing to each recipe is the cook time which is a bit of trial and error. I usually bake one cookie to test before doing an entire batch. I hope that helps!
Thank you for this! They really look delicious.
But I’m not a big fan of peanut butter! Can I replace it for something else?
Wow!! Amazing!! :O
Thanks. Great recipe and advice. I am a grandmother but I send my two daughters all of these kinds of pins to help them. My oldest has six boys and my youngest has three. Love every one of them !!!! 🙂
Thanks Rhonda! 🙂
I have only done it once but I made great cookies and was super easy to do. I made my normal chocolate chip oatmeal cookies and made double batch so that I could bake whatever didn’t fit in the bag. I really want to make a bunch and put them in the freezer so that I have cookies whenever we need them. I figure I will add it to the list of things that I might have time to do after my son goes back to school. I like to keep things that are ready in the freezer so this makes it much easier!! I might have to try your recipe.
It’s a great chocolate chip cookie recipe. And since it freezes so well, I definitely keep it around. 🙂
i already baked the whole batch. Can still freeze them so they don’t taste stale?