Oatmeal Cookie Mix for the Freezer

I like to make up freezer meals when I can. Having a casserole in the freezer that can be cooked and served without all the mess is wonderful! But you can do that with a lot of things including cookie dough. This recipe can be made ahead to whatever stage you want, frozen, then baked when needed. How cool is that? So here it is:

3 Cups Flour
1 1/2 Cups Brown Sugar (I prefer dark)
1 1/2 Cups Sugar
2 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
2 Cups Shortening (7 oz)
6 Cups Quick Cooking Oats (old fashioned works too)

I use a large stainless steel mixing bowl to combine the flour, sugars, salt, soda and powder. You can also add 1 tsp Cinnamon at this point if you would like. Just remember it's in there in case you want to add other flavorings later.

Measure out the shortening and cut it into the flour mixture with a pastry blender. You can do it by hand but that gets kind of messy. When that is well blended add in the oats and stir to combine.



At this point you can freeze this mixture in 4, 1 quart bags. Be sure to label the bags with what is in it and what needs to be done with it. (I'm good at forgetting to do that and then have bags of 'something' in the freezer that I can't remember what they are or what to do with them.) I write on the bag with a black Sharpie; the Date, Oatmeal Cookie, 2 Eggs, 2 tsp Vanilla. That is all I need. If you need more instruction that that, write what you need. Like, Bake at 350 degrees for 10-12 minutes. That always helps.

When you are ready to mix them up, just empty the bag from the freezer into a mixing bowl. Add 2 eggs and 2 tsp vanilla and combine. It is a very thick dough. Fold in any extras by hand. Portion and bake at 350 degrees for 10-12 minutes.



But if you want to take it a step further, you can mix up the dough and freeze it that way. You can freeze it in 4 lumps. Just be sure to thaw completely before shaping into cookies. Or my favorite, freeze it in individual cookie balls. That way you can take out as many as you want to bake. Only need a few? Take out a few. Need a whole bunch? Take out a whole bunch! (Grandmas always need to have cookies on hand.) Let them sit out on the counter while the oven is preheating. When the oven is ready, so is the dough.



I mentioned Cinnamon earlier, but what about raisins? Or nuts? You can incorporate those at anytime before putting it in the freezer. Dried fruits and nuts go in the freezer quite nicely. Keep the add-ins to about 1 cup total per batch.(4 batches) Too much more than that and the cookies don't hold together as well. Chocolate chips are a good add-in. Or dried cranberries, or sunflower seeds... Experiment with the flavors your family likes. For the Christmas season the grocery store here, Wood's Supermarket, gets a bunch of flavored chips; Mint Chocolate Chips, Cinnamon Chips, Cherry Chips, etc. Andes mints puts out a bagged version of it's mints that are just pieces. They are good in the scones.

I use a 1 oz scoop to make most of my cookies. That's how I make my dough balls to go in the freezer. If I have done everything right the cookies all come out the same size and shape. That's nice for portion control and figuring out the cost per cookie.

Basics to remember:

1. 4 Cups Mix + 2 Eggs + 1 tsp Vanilla = 3 dozen cookies (before add-ins)

2. Bake at 350 degrees for 10-12 minutes.

3. Keeps in the freezer for about 6 months. (If you don't forget you have it, you'll use it up pretty quickly.)

4. Enjoy!