I like to make BIG batches of cookie dough. I then bake a dozen or so cookies. With the remaining dough, I make balls of dough and freeze them individually on a tray. Once frozen, I move them to a Ziplock bag and keep them in the freezer. It's super easy to make a batch of cookies whenever we want from the frozen balls of dough!
Chocolate Chip Oatmeal Cookies
(Adjusted from Taste of Home's More Fast Fixes with Mixes)
1 cup butter, softened
1 cup shortening
1 1/2 cup sugar
1 1/2 cup packed brown sugar
2 tsp. vanilla extract
6 cups quick-cooking oats
3 cups all-purpose flour
1 package (5.25 oz.) instant vanilla pudding mix
2 tsp. baking soda
2 tsp. salt
3 cups semisweet chocolate chips
2 cups chopped nuts, optional
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egs and vanilla. Combine the oats, flour, pudding mix, soda, and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets*. Bake at 375 degrees for 10-12 minutes or until lightly browned. Remove to wire racks.
*I've been using parchment paper sheets on my baking sheets. It's super easy to clean up, and it keeps my pans looking brand new!