Freezer Meals:  I have been working using the Wildtree workshops, using other ingredients and putting my own interpretation on some of the recipes.  Here is a copy of the “Get Your Grill On” Wildtree Freezer Meal Workshop in my own words.  If you are unable to afford or obtain the Wildtree ingredients, I put substitutes on the very first page of the list of recipes.  For example, their BBQ sauce is awesome, 100% organic and I liked it a lot.  But, you could also make something similar yourself at home using your own recipe.  Here’s mine.  Most BBQ sauces on the shelf contain high fructose corn syrup – but Wildtree’s does not.  If you want the ingredients, contact information is at the bottom.

The Meals Are:

Ginger Beef with Spicy Slaw

Herb Chicken & Veggies

BBQ Country Ribs

Cheesy Garlic Turkey Burgers

Savory Tilapia

Rodeo Burgers with Onion Strings

Herb Grilled Shrimp Skewers w/Angel Hair pasta

Hickory Rodeo Chicken

Rancher Steaks

Ginger Chicken Skewers

Please contact myself or a local Wildtree representative regarding the bundle that goes with the meal recipes, shopping list and extras.  Thank you!

Update:  My super awesome creative friend has created a new logo for my website.  I can’t WAIT to put it up!  There are still a couple things that we are tweaking, but here is the first stage:

Recipe:  This is the hubby’s new FAVORITE chocolate chip cookie recipe.  I couldn’t believe anything could topple Alton Brown’s Chewy Chocolate Chip Cookie, but this one did!

These cookies are FULL of chocolate chips – 18 whole ounces  The batter is easy to work with and makes 48 cookies with a 1 Tb. cookie scoop.

As with most of my cookie recipes, this one works better for me if I freezer the cookie dough balls before baking.  Buttery, chewy, and delicious.  Everything you want in the perfect chocolate chip cookie.  Did I mention it is King Arthur Flour’s recipe of 2015?  🙂

WHAT’S YOUR FAVORITE COOKIE??

Tips:
-When making any kind of cookie, I always find that freezing the balls of dough first helps with spreading.-
-Why do professional cookies not spread?  This is because most of them contain shortening.  Shortening will not melt/spread like butter can.  Since all of my cookies and cookie recipes are 100% butter, freezing is the way to go.
-Once the flour is added to the cookie dough batter, mix until just combined.  Overmixing will result in one tough cookie.
-Try to keep the cookie sheets cool in between batches as hot pans will cause spreading.
-Weigh the dry ingredients for consistent results.
-Check the oven temperature once in a while.  It says it is at 350 degrees, but it might not be.  You can use temperature almost as an ingredient.  Low temps will prevent cookie spread.
-Baking the cookies longer will result in crispier cookies.

4.8 from 13 reviews

Chocolate Chip Oatmeal Cookies

 

Print

: Mary Ellen P. Riley / Whisk Together

Ingredients

• 1 cup (16 Tb) unsalted butter, room temperature
• 1 cup (7 and ½ oz.) light brown sugar
• ½ cup (3 and ½ oz.) sugar
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 1 Tb. vanilla extract
• 2 cups (8 and ½ oz.) all purpose flour
• 1 cup (3 and ½ oz.) old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. kosher salt or ¾ tsp. table salt
• 3 cups (18 oz.) semisweet chocolate chip cookies

Instructions

1. Preheat oven to 350 degrees if you are not going to freeze the cookie dough balls.
2. In a great big mixing bowl: beat the butter and sugars together with a mixer on medium.
3. Add egg, yolk and vanilla. Beat to combine. Scrape bowl.
4. In a medium bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda and salt.
5. Add dry ingredients to the wet ingredients slowly and mix until combined.
6. Add chocolate chips and stir in.
7. Drop cookies onto silicone mat, parchment or well-greased cookie sheets. Large cookies will be ¼ cup of dough, smallest cookies will be 2 tsp. in size. I use a tablespoon cookie scoop. From frozen, my cookies take 9 minutes - sometimes they need another 30 seconds after that.
8. Freezer in the freezer for 1 hour in balls. Then, store in freezer bag for later use if not baking immediately.
9. Or, Bake cookies 8-12 minutes depending on their size. They will be light golden brown with darker edges.
10. Transfer cookies to cooling rack.

Notes

Recipe from King Arthur Flour
To get eggs at room temperature faster, pour hot tap water on top of them in a bowl. Eggs will be room temperature in about 15 minutes.

3.2.2929