Why buy store bought cookie dough when you can make this oatmeal chocolate chip cookie dough to keep in your freezer to pull out anytime the cookie mood strikes?

This recipe from Averie Cooks has changed the way I do cookies. Instead of starting a recipe from scratch every time, I now make cookie dough~ahead of time~to store in my freezer. This end result is SO much better than store bought cookie dough that you won’t believe it. The difference in the cookies is like night and day. Store bought cookies end up flat and boring. These cookies have more heft and substance and end up chewy on the outside~soft on the inside.

This recipe uses coconut oil instead of butter. Since coconut oil is solid at room temperature, you’ll want to melt it before measuring out the amount for the recipe. Even though these cookies have coconut oil and coconut in them, they are not “overly coconutty” in my opinion. The coconut flavor is subtle and perfectly complements the chocolate.

These dough balls are so fun to have on hand and easy to share with a friend.  Simply throw them into a freezer bag (along with baking instructions), and make sure your friend puts them in the freezer. They’ll love having homemade cookies on demand!

Note: I use coconut oil from Costco. It is a huge container, but it keeps well and can be used for so many things. I pull it out all the time to make Coconut Sugared Popcorn Made In a Whirly Pop, Oatmeal Chocolate Peanut Butter No-Bake Candy Bars, and Healthy Oatmeal Breakfast Cookies. (I also use coconut oil for my hair, but that’s another topic for another time:-)

I’d love to hear back from you if you try these! I’m so grateful that you stopped by my site. Be blessed, and stay savvy!

Oatmeal Chocolate Chip Cookie Dough For the Freezer

Yield: 16-24

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Keep these frozen cookies in your freezer for yummy cookies~any time! So much better than store bought cookie dough!

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Ingredients

• 1 large egg
• 1/2 cup melted coconut oil
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• pinch salt, optional and to taste
• 1 cup sweetened shredded coconut, loosely laid in
• 1 cup old-fashioned whole rolled oats (not instant or quick cook)
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 cup semi-sweet chocolate chips

Instructions

2. TO MAKE DOUGH:
3. In a large mixing bowl, whisk well the egg, coconut oil, sugars, vanilla, cinnamon, & salt.
4. Add the shredded coconut, oats, flour & baking soda. Stir until well combined.
5. Stir in the chocolate chips, using hands if needed to press them into the dough.
6. Using a medium 2-inch cookie scoop or your hands, form equal size mounds of dough.
7. Place mounds in freezer for an hour or so to harden.
8. Put frozen dough mounds in gallon freezer bag. Label and place in freezer.
9. TO MAKE COOKIES:
10. Preheat oven to 350F.
11. Place cookies on parchment paper or silpat.
12. Bake 9 minutes or until tops and edges of cookies just begin to "set" on top and edges.
13. The cookies should be slightly undercooked; they will harden and cook more as they cool.
14. Keep leftover mounds in freezer to pull out as needed.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 3787Total Fat 233gSaturated Fat 185gSodium 1347mgCarbohydrates 424gSugar 238gProtein 36g