Chunky Oatmeal Cookies -Freezer
Ready In: 37 mins
Yields: 3 1/2 dozen
Ingredients
- 3⁄4 cup butter, softened
- 1 cup packed brown sugar
- 1⁄2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup raisins
- 3⁄4 cup Reese's pieces or 3⁄4 cup M&M'
Directions
- In a mixing bowl, cream butter and sugars.
- Beat in eggs and vanilla.
- Combine the oats, flour, baking soda, and salt in a large; gradually add to creamed mixture.
- Stir in raisins and candy.
- Drop by tablespoonfuls onto ungreased baking sheets.
- Cover and freeze until firm.
- Transfer frozen balls into a freezer bag.
- To cook frozen cookies:
- Place balls 2 inched apart on greased bakind sheets. Bake at 350 for 18-22 minutes or until golden. Remove to wire racks to cool.
- Cookie dough can be frozen for up to 3 months.
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