Oatmeal Cookie Dough for the freeze A recipe rewind, because some things are too good to miss!r.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…
Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........


 


I personally love the oatmeal cookie recipe on the side of the oat barrel. It is sooooo very delicious, adaptable and dependable. I did notice one little thing about freezing dough for cookies, you need to add the tiniest bit of water. I have adapted that wonderful cookie recipe to be freezer friendly.

Oatmeal Cookie Dough for the freezer
adapted from: the Quaker barrel
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) - cut into thick slices, this helps keep the mixture from hanging up on the beaters
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
1 egg
2 t water - don't leave this out

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.








Combine and whisk together:
1 1/2 flour
1 t soda
1 t cinnamon
1/4 t nutmeg

3 c oats
1 1/2 c raisins

Beat flour mixture into the butter-sugar mixture. When smooth, reduce beater speed and add the oats and raisins. Mixing gently until oats and raisins are mixed in evenly.


Scrape the beater clean, smooth the dough into the bottom of the work bowl. Divide into 4 sections. Pack dough into your mold.





Place a square of waxed paper over your mold, add 1/4
portion of the dough. Using another piece of wax paper, cover
over the top of the dough, pressing firmly to make a compact
evenly shaped "slab". Remove top piece of waxed paper, fold
the extended portion over dough, turn out. Repeat.


Tidy and packaged for the freezer.

To bake, remove one portion from freezer, let thaw a few minutes (or remove the day before and place in refrigerator), cut into 12 pieces and bake. Yum!

Now let's talk chocolate!
To make chocolate chip cookies, eliminate the spice and raisins, add 2 c chocolate chips. Proceed as shown above.

How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, and walnuts for the chocolate chips.

Life is good, especially with a warm cookie from the oven!

Enjoy!


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Comments

  1. It's so funny that you "reposted" this recipe. I bought oats this week just to make oatmeal cookies. We sure don't need to eat the whole thing. I usually try to cut the recipe in half or even in quarters, this makes so much more sense. Thanks!

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  2. I would love to have cookies ready to bake in my freezer!

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  3. Mmmm. Cookies. It seems the more "grown up" I get, the more I want to eat them!

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  4. Hi Melynda,
    I have never freeze any cookie dough before, simply because my freezer is always full, especially now, I'm in the midst of clearing all the egg whites I accumulated from my cookie sales last year! Freezing the dough is a super idea, perfect when the crave for cookies sets in and too lazy to make from scratch! Thanks for sharing!
    Have a great weekend!

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  5. Love this! I have a cookie problem too.

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  6. What a smart idea to have some cookie dough in the freezer for whenever you need (or with me, want!) it! I haven't made oatmeal cookies in ages, but your post has inspired me. Here's to a wonderful weekend!

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  7. I always like to have cookie dough in the freezer. It's perfect for last minute entertaining...or cravings! Love your Oatmeal cookie recipe...and the variations too :)

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