It’s likely that many of you have been making my Giant Breakfast Cookies for years. It was one of my very first recipes I shared here. (Aww, sweet memories.)
I used to always bake big batches of these cookies (or even a double batch) and freeze them to pull out as needed. This is great! But I like this new idea better.
See, with this idea we can have hot, fresh breakfast cookies whenever we want them. I think we can all agree that a hot, fresh breakfast cookie with a glass of milk or a cup of coffee is much, much better than a room temperature cookie with a glass of milk or a cup of coffee.
So this is what I do now:
Make Giant Breakfast Cookie Dough Balls for the Freezer
I mix up the Giant Breakfast Cookie recipe as normal. I scoop out cookie dough and freeze it on a cookie sheet like this:
Once frozen, I transfer the cookie dough balls to a freezer bag.
In the morning, I get out a few cookie dough balls to bake fresh.
I put them into the oven (yep, from their frozen state) and bake them while the coffee brews.
When the family wakes up, there are hot, fresh breakfast cookies ready to go with the rest of our breakfast!
These cookies are always the star of breakfast, but I usually only make enough for two per person so the fruit and protein can get the attention they need. :)
Here’s the recipe and freezing instructions:
Giant Breakfast Cookies (with frozen cookie dough ball instructions)
- 1 cup melted butter
- ½ cup honey
- 2 eggs
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup buttermilk (the recipe will not be effected if you choose to leave this out)
- 2 cups whole wheat flour
- 2 cups rolled oats
- ½ cup raisins or chocolate chips
- Mix butter, honey, eggs, salt, cinnamon, baking soda, vanilla, and buttermilk.
- Stir in flour and oats.
- Fold in raisins or chocolate chips.
- Scoop heaping tablespoons of dough onto a cookie sheet.
- Bake at 350 degrees for 15-20 minutes.
- TO FREEZE:
- Mix dough and scoop side-by-side onto a cookie sheet.
- Freeze dough balls, then transfer them to a freezer bag.
- Place desired amount of frozen cookie balls onto a baking sheet while oven pre-heats.
- Bake at 350 degrees for 15-20 minutes.
Ever tried freezing cookie dough balls before? I’ve been doing this with regular cookies for years. Why it took me this long to do this with Breakfast Cookies is just sorta silly.
More freezer recipes and ideas coming soon!
TO MAKE COOKIE BARS:
If you’d like to skip the scoop, simply spread the cookie dough into a 9×13 inch baking dish. Bake at 350 degrees for 18-22 minutes or until cookie bars are lightly browned and cooked through to the center. I like to take them out of the oven when they are barely brown so that they are gooey and moist!
