Ok… don’t laugh at me here. I just did something that made me feel so SMART! Ok.. never mind.. I am laughing at me so you might as well join in.

See, I really love making cookies. And I like making BIG batches and putting them in the freezer. But it is soooo time consuming! And it’s hot here. With no air conditioner.

So I made my triple batch of chocolate chip cookie dough and I had an epiphany. Freeze the dough! Duh. How many years did it take me to think of that. Maybe I shouldn’t be feeling so smart after all.

So I rolled the dough into balls and put them into ziploc bags. One bag has lots in it and two have enough for two trays. Yeah! So we’ll see how it works out.

Here is the recipe.

Chocolate Chip Cookies

Ingredients

• 2/3 cup butter flavored shortening
• 2/3 cup butter, softened
• 1 cup white sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped pecans (optional)
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the shortening, butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture. Stir in the pecans and chocolate chips. Use a measuring tablespoon to round dough into balls. Don’t roll the balls, just make them rounded. Place onto ungreased baking sheets.
3. Bake 10 to 12 minutes in the preheated oven, or until centers are set and very lightly browned. Don’t overbake. Cool 2 to 3 minutes before removing from baking sheets. Make sure you have lots of ice cold milk!!!

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