Meal Planning for Vacation – Freezer Tips!
We all love trying to plan ahead and save a bit of money while on vacation. Meal planning is super helpful in this area, especially if you are staying in a rental with a kitchen. In the past for large family vacations, our family has prepared food ahead of time, frozen it, brought it with us, and enjoyed it while on our trip. It makes mealtime so much easier! While this won’t always be feasible due to many different circumstances, knowing how to utilize your freezer is still a very useful skill.
Today I’m sharing how to make a batch of cookies, freeze them, and then pull them out to bake and enjoy at a later date. I have used this method to bring cookies on vacation, to stock my freezer before having a baby, in preparation for a big event, or as a way to bless a friend with some freshly baked cookies plus more to save for baking later!
Tips for Freezing Cookie Dough
First, let’s talk about how to freeze cookie dough and bake it later. This method works for just about any cookie dough!
First, simply mix up your cookie dough according to the recipe. Once ready, portion the cookie dough into individual cookies and roll the dough into balls. Place the cookie dough balls on a parchment-lined baking sheet and leave in the freezer until frozen solid.
When the cookie dough is frozen, transfer it from the baking sheet into freezer bags that have been labeled with the date, description, and any baking instructions. I find the easiest way to label is by writing on the bag with a sharpie. The cookie dough should be good for several months!
When ready to bake, place the frozen cookie dough balls on a parchment-lined baking sheet and bake according to the recipe. You can choose to let the cookie dough thaw for a bit or bake straight from frozen. If baking the dough frozen, simply add a few minutes to the bake time. If you let it thaw, your bake time should be just like baking fresh. Either way, keep an eye on the oven and pull them out when they are golden brown! Yay, you have fresh cookies!
Oatmeal Chocolate Chunk Cookie Recipe
Alright, here is the how-to for these yummy oatmeal chocolate chunk cookies.
In a large bowl, cream together the sugar, brown sugar, and shortening. As you are working, remember to scrape down the sides of the bowl as needed. Mix in the eggs and vanilla and beat until the batter is light and fluffy. In a smaller bowl, whisk together the flour, baking soda, and salt. Gradually pour the flour into the large mixing bowl and mix until well combined. Lastly, stir in the oatmeal and chocolate chunks.
Portion the dough into individual balls that are about 2 tablespoons each. To bake the cookies right away, place them on a parchment-lined baking sheet about 2-3 inches apart and bake at 350 degrees for 10-14 minutes or until lightly golden.
If you want to freeze for later, place all of the cookie dough balls on a parchment-lined baking sheet (they can be really close to each other!) and leave in the freezer until solid. Once frozen, transfer to freezer bags, label, and save until needed. To bake the cookies from frozen, place on a parchment-lined baking sheet about 2-3 inches apart and bake at 350 degrees for about 14-18 minutes or until lightly golden.
These cookies are really delicious; they aren’t overly sweet and the oatmeal adds the perfect texture – they are just right!
I hope you enjoy these cookies and are able to utilize your freezer for either the next fun trip or to make life just a little bit simpler at home!
P.S. Want a fun twist on oatmeal cookies? Try Anna’s Caramel Apple Oatmeal Cookie recipe!
The perfect oatmeal chocolate chunk cookie! Plus, find the how-to on freezing these for later on the blog at Plan to Eat!
Source: Anna Reid
Main Ingredient: Chocolate
Prep Time: 30 min
Cook Time: 14 min
Total Time: 44 min
Yield: 40 cookies
- 1 cup sugar
- 1 cup brown sugar
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla
- 1 3⁄4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups oatmeal
- 2 cups semi-sweet chocolate chunks
- In a large bowl, cream together the sugar, brown sugar, and shortening. Scrape down the sides of the bowl as needed.
- Mix in the eggs and vanilla and beat until light.
- In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour into the large mixing bowl and mix until combined.
- Stir in the oatmeal and chocolate chunks.
- To bake right away - Portion the dough into individual balls (about 2T each) and place on a parchment lined baking sheet about 2-3 inches apart. Bake at 350 degrees for 10-14 minutes or until lightly golden.
- To freeze - Portion the dough into individual balls (about 2T each) and place next to each other on a parchment lined baking sheet. Freeze until solid. Transfer to freezer bags, label with the type of cookie, date, and baking instructions and save until needed!
- To bake from frozen - Remove cookie dough balls from the freezer and place on a parchment lined baking sheet about 2-3 inches apart. Bake at 350 degrees for about 14-18 minutes or until lightly golden.
Amount Per Serving (20)
- Calories: 345
- Protein: 3 g
- Sugar: 32 g
- Carbohydrate: 45 g
- Fat: 17 g
- Saturated Fat: 7 g
- Cholesterol: 25 mg
- Sodium: 186 mg
- Fiber: 1 g