My answer to premade cookie dough

Premade cookie dough is a brilliant idea.  Who doesn't love the convenience of popping a few cookie bits on a tray and into the oven only to get warm cookies 10 minutes later?  

Unfortunately aside from the convenience, I have to say there is not much to love.  I don't think they taste that great (especially compared to real cookies) and the amount of junk I am ingesting makes me feel sick shortly after eating these.

Thus I had to come up with an alternative.  These are not as convenient as premade dough on the front end (really what is easier that lifting from the frig and plopping the package in your cart?).  However the little extra effort will pay off very quickly.  I am sorry to say that I do not have the original recipe saved any more.  I did find it online, made a few minor adjusments (including doubling everything and cutting down the amount of sugar a bit), and am now sharing it with you.  If I come across the original source, I will update this post.

I use as many organic ingredients in this as possible.  I may just be imagining things, but I think organic sugar is slightly sweeter than conventional sugar, thus I have used very little compared with other recipes I have seen.

What I do is make at least one batch and cook half and freeze half.  If you form the dough into walnut-sized balls and freeze on a plate or tray, you can then transfer the frozen dough balls into a freezer container and will have "premade cookie dough" ready to go next time you need cookies.  You can also have some warm out of the oven to enjoy that day you make the dough!

Whole Wheat Chocolate Chip Cookie Dough

Makes approximately 24 cookies

Ingredients

• 2/3 cup butter, softened
• 1/2 cup light brown sugar
• 1/2 cup cane sugar
• 2 eggs
• 1 Tbsp pure vanilla extract
• 2 cups whole wheat flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 1/2 cups oats
• 1 cup chocolate chips

Directions

1. Preheat oven to 350F
2. Beat butter and sugars together.  Scrape the sides of your bowl.
3. Add eggs, one at a time, scraping the sides of your bowl after each one.
4. Add vanilla.
5. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
6. Add dry mixture to wet mixture until just combined.
7. Stir in oats and chocolate chips.
8. Form the dough into walnut-sized balls and bake 10-12 minutes or freeze.  For me 10 minutes is perfect for fresh dough and 12 minutes for frozen dough...no need to thaw!
9. Remove the cookies from the oven as soon as they look baked through.  Cookies will continue to cook a few minutes after you pull them out, so you don't want to leave them in too long.  Allow cookies to cool on the baking sheet 5 minutes and then transfer warm cookies to a cooling rack.  If you do not wait the 5 minutes, your cookies will most likely fall apart while transferring.

Enjoy!