Since the holidays, I haven't made up any more cookie dough to freeze - I guess I just forgot about it. Until last week, when buying cookies for the boys' lunches I wondered why I didn't just make my own. Homemade cookies take very little time, and if you have a stand mixer, very little work. They can be store frozen and baked in 10 minutes or so. Plus, cereal bag liners are *free* storage. Win, win, win.
Go here for the Toasted Oatmeal cookie recipe I made for my sister. This go round, I was out of nuts, so I subbed in the last of the coconut in the pantry - about 1/2 a cup, and toasted it along with the oatmeal. It smelled divine!
It should look like this - a tad browner won't hurt, you just have to be careful not to let it scorch.
Rolled up this way, the dough keeps a few months and is easier to slice and bake.
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Monday - Yucatan Chicken Enchiladas, black beans, salad(homemade enchilada sauce from here)
Tuesday - Honey Pesto Salmon, carrots, pilaf
Wednesday - Bacon Jalapeno Popper Quiche, fruit salad
Thursday - Grilled Cheese and pulled pork on Texas toast bread, tomato soup
Friday - Mom off - order pizza!
Saturday - Dad grills
Sunday - Freezer Meal
Dessert this week will be Brownies with Bluebell coffee ice cream
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The second batch I made was Peanut Butter Brickle1/2 c. butter
1/2 c. peanut butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
Cream those ingredients. Then mix up and add:
1 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Mix well with creamed mixture, then toss in 1/2 c. butter brickle bits and stir til combined.
Chill well. Bake at 375, 10-12 minutes.
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Two cookie doughs, wrapped and ready to bake.
This week is Spring Break! Can't wait to sleep in, eat out, and have fun!
This week is Spring Break! Can't wait to sleep in, eat out, and have fun!
wow that looks like some jummy stuff I will have to pinn...
ReplyDeletewow that looks like some jummy stuff I will have to pinn...
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