“It’s not easy trying to make room in the freezer. You tend to find too many yummy hidden treasures.”
~Toni Armenta Andrukaitis
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My freezer is always packed to the brim to the point where some precarious frozen object my fall on my toes when I open it up. Just the other day, I was forced to eat the rest of a half gallon of ice cream that was just taking up too much room. I needed to make room for the new ice cream. 🤦♀️
Yesterday, I took out a plastic bowl of frozen pineapple, a large baggie of spinach artichoke dip, AND a roll of frozen cookie dough. I wasn’t sure what kind of cookie dough, and I was pleased to discover it was chocolate chip. I ate some of the pineapple for breakfast and baked cookies for dinner.
When I make cookie dough, I usually make a double batch, bake a couple dozen cookies, then freeze the rest in rolls to use on a later date. If you haven’t used this recipe… it’s a must save. Write it down. It’s amazing.
BETTER THAN MRS. FIELDS CHOCOLATE CHIP COOKIES
2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour
5 c. oatmeal (grind 3 c. Leave 2 whole)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips
18 oz. chopped Snickers or Hershey or favorite candy. (Optional)
(Optional- chopped nuts)
Mix butter and sugars and eggs and vanilla in really big bowl. Blend in dry ingredients. (If you double the recipe, use a huge bowl, maybe two,) Mix batter and scoop on parchment paper, pressing down. Bake at 350° until a little brown.
Here’s a big tip…Even if you have a favorite chocolate chip cookie recipe, use a little ground oatmeal in lieu of some of the flour, maybe half. It gives it a chewier texture.
The other tip… only eat one or two of the cookies then give the rest away. Get them out of the kitchen. Believe me, otherwise you’ll eat them all. Just sayin’.
Toni Andrukaitis 
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