Welcome to Freezer Food Friday!
Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.
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Makes about 60 cookies.
3 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup peanut butter — chunky (my choice) or smooth (but not natural)
1 cup sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups chocolate chips or chunks
To prepare oven, baking sheets: Position racks to divide oven into thirds. Preheat oven to 350 degrees. Line 2 baking sheets with parchment or silicone mats. Set aside.
To make dough: In bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg and salt. Set aside. In large bowl, use stand mixer fitted with paddle attachment (or with hand mixer) to beat butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add eggs, 1 at a time, beating for 1 minute after each addition. Beat in vanilla. Reduce mixer speed to low. Slowly add dry ingredients, beating only until blended. Mix in chips.
To chill dough: Cover dough. Chill for 2 hours or up to 1 day. (Note: Chilling dough helps cookies hold shape.)
To shape cookies: Scoop rounded tablespoon of dough. Roll between palms. Place each ball 2 inches apart on baking sheets. Press gently with heel of hand until 1/2-inch thick. (Note: If dough is not chilled, drop by rounded tablespoonfuls 2 inches apart onto baking sheets.)
To bake cookies: Bake for 13 to 15 minutes, rotating sheets from top to bottom and front to back after 7 minutes or until golden and just firm around edges. Using wide metal spatula, transfer cookies to cooling racks. Repeat with remaining dough, cooling baking sheets between batches.
To store cookies: Wrapped airtight or piled into cookie jar, cookies will keep at room temperature for 4 days. Wrapped and frozen, they are good for 2 months.