This is how I freeze them! Directions on the label!
So, many have requested this recipe be posted.
6 eggs
2 1/2 c brown sugar
2 c white sugar
1 c butter flavored Crisco (key ingredient)
6 t water
2 1/4 c peanut butter
9 c quick oats
4 t baking soda
1 T corn syrup
2 T vanilla
6 oz chocolate chips
8 oz M&M's
Cream eggs, sugars, butter Crisco & peanut butter. Stir in oats, soda, corn syrup & vanilla. Part of this may have to be done by hand. Once everything is well mixed, dump in the chocolate chips and M&M's and stir again until all mixed in. Drop by spoonfuls onto a cookie sheet. Bake at 350 for 9-13 minutes until they are golden on top.
FREEZER METHOD: If I'm freezing these (which 9 times out of 10 I am), I freeze the DOUGH, not the baked COOKIE. They are fresher this way. So after mixing all the dough up, I just do the cookie scoops onto a cookie sheet, then cover them and put them in my freezer overnight. The following morning, you can break them apart and put them in a regular Ziploc bag and only bake as many as you want! Unthaw however many you want to bake and bake as directed above. If you want to bake them straight from the freezer you can, but this will take a few more minutes of baking, so be sure to watch them.
I use the Pampered Chef Jumbo Cookie Scoop to get the cookies the size you see pictured.
2 comments:
I am making the cookies and lasagna today they smell soo good!!! Thats a lot of oats but lotsa cookies thanks so much your the greatest at this!!
It's great making these ahead, and pulling them out to bake when a guest drops by, or you need something quick for a potluck, or the neighbor. ;)
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