I love homemade cookies (like I eat them all before my kids get 2. š¤£š¤Ŗ I’m working on this… well, I will be working on not eating all the cookies.) š
I wanted to share how I survive crazy busy and working mom life while still feeling like a good mom. I felt bad telling my kids we didn’t have time to make them. I felt bad wanting to make them for someone who needed a pick me up, but then not having time. š¢
However, I do make 2 large batches and make them last for 2 months. (Unless everyone eats them frozen. š¤£) I have to hide them now. š
Anyways, the way to enjoy homemade cookies during a busy year is to make double batch of cookie dough.
Next, bake some because we know that’s what everyone is waiting for while you’re making the dough.
After baking some, the leftover cookie dough is balled up and separated into bags! I put about 14 or so cookie dough balls in the bags so 12 can be baked while the extras are a cookie dough treat!
Write on the bags the temperature and time for cooking because each recipe is different. *I do label the bags before putting the cookie dough balls in just because it’s easier on a flat surface.
Place the bags in your freezer.
My kids love to get into them and eat them semi frozen. My 3 year old was the best at eating the entire bag by herself. š¤£
Pull them out 30 minutes before to defrost a little bit. I do like to squash mine down a little bit so they aren’t just a ball when they are done baking. They don’t flatten out naturally- at least not for me yet. Could be because I don’t give them a ton of defrost time. š
Pull out these cookie dough balls when you or your kids need a little pick me up, someone you know could use a treat, or as a bake and take for those bust sport nights (or dance competition š.)
This last time I baked them for an 8 hour dance competition day and shared them with our teammates! It was a fun yummy surprise for the team.
Ok! Recipe time!
I have 2 chocolate cookie dough recipes I bake and do well freezing! One recipe is my big batch that I usually double. The other recipe is smaller, but I love it because the brown sugar gives a little ļæ¼extra caramelized flavor!
8 Reminders:
1. Soften butter don’t melt! Use room temperature or use the soften setting in the microwave. Melted butter = flat cookies
2. Do NOT over mix! Over mixing at any point of the recipe will also cause flat cookies.
3. If you are gluten free or gluten intolerant, gluten free flour or Kamut flower tastes just as yummy.
4. Use milk chocolate AND semi sweet. I do an even amount, but you can put a different portion. This just takes down the sweetness.
5. Room temperature eggs is also better, but I don’t notice much of a difference. Might as well put eggs and butter out together.
6. Chocolate chips are easy to grab and add but if you want to crush cut them they are less chunky in the cookies. Not essential, just an idea.
7. When freezing cookies, label the temperature and time on the bag, so you don’t need to look it up. AND hide them if you don’t want your kids to eat them all right away! š¤£ (life experience)
8. If you need to wait before baking, chill in balls not just as cookie dough! Too hard to scoop chilled.
