I love having a well-stocked freezer. A double batch of vegetarian black bean chili and multiple portions of Mexican rice have saved the day on multiple occasions. I freeze leftover sauce, broth, black beans and shredded chicken to prevent leftovers from spoiling and to save for future use. However, the most enjoyable part of my freezer stash has to be cookie dough.

Freezing cookie dough serves multiple purposes: 1) It prevents my husband and I from eating too many cookies in a short period of time. Sometimes you just want a few cookies, and it’s not always easy to figure out what to do with the remaining four dozen! 2) It allows me to whip up freshly-baked cookies with no mess in a very short amount of time!

Pumpkin Chocolate Chip cookies were my bite-sized dessert of choice for most of the fall, but the classic Toll House cookie became my go-to dessert during the latter part of the winter and into the spring. There are countless variations of the classic chocolate chip cookie, but this is my favorite. They come out chewy on the inside with a hint of crunch on the outside.

I made a few minor changes to the original recipe, based upon recommendations from a friend. I use half butter and have shortening, and I adjusted the amounts of brown sugar and granulated sugar.

If you want to freeze your cookie dough and bake at a later date, drop the cookie dough onto a cookie sheet lined with parchment or wax paper (for easy clean up) and place the sheet in the freezer for about a half hour. Remove the firm balls of dough from the sheet and place in a freezer bag, removing as much air as possible. When you want to bake the frozen dough, there’s no need to defrost! Preheat the oven to 375 and place the frozen balls of dough on a cookie sheet. You’ll probably need to bake the cookies 2-3 minutes longer than usual, but keep and eye on them so that they don’t burn.

Toll House Cookies

Yields 60 cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips

1. Whisk together flour, baking soda and salt in a small bowl.
2. In a large mixing bowl, beat butter, granulated sugar and brown sugar until creamy.
3. Add eggs, one at a time, beating well. Beat in vanilla extract.
4. Beat in flour mixture gradually.
5. Stir in chocolate chips.
6. Drop dough by rounded tablespoon onto ungreased cookie sheets.
7. Bake for 9-11 minutes or until golden brown.
8. Cool on cookie sheets for at least two minutes, then remove to a wire rack to cool completely.

BAKE at 375 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

My cousin Debbie usually makes this Chocolate Chip Cream Cheese Ball for family gatherings. It’s sweet, but not too sweet, and is a nice contrast to other savory appetizers. Full-size graham crackers (pictured above) or miniature graham sticks make fun dippers.

Chocolate Chip Cheese Ball

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans, or mini chips
Graham crackers

1. In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy.
2. Gradually add sugars; beat just until combined.
3. Stir in chocolate chips.
4. Cover and refrigerate for 2 hours.
5. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball.
6. Refrigerate for at least 1 hour.
7. Just before serving, roll cheese ball in pecans or mini chips. Serve with graham crackers.

I haven’t baked in nearly a month. After my Christmas baking extravaganza, I decided that I needed to take break from sweets and embarked upon a one month baking moratorium. Entertaining or bringing goodies to a friends home were the only exceptions to my rule. We had company tonight, so I could bake with a clear conscience.

I wanted something sweet, but not too heavy. With the cold temperatures expected this weekend, I figured that I wanted something that would go well with a warm cup of tea. Oatmeal chocolate chip cookies seemed to fit the bill, so I thumbed through my cookbook collection in search of a recipe.

Both Betty Crocker and Better Homes and Gardens had recipes that looked simple and tasty. Betty Crocker won me over by offering a low-fat version of the recipe. Using unsweetened applesauce in place of shortening and Eggbeaters instead of eggs cut the fat and calories quite a bit. Since the texture of oatmeal cookies can vary widely and still taste wonderful, I figured it was worth a shot.

Since I forgot to purchase Eggbeaters, I used regular eggs and only substituted applesauce for shortening. The substitution did not cause any problems in consistency or taste, and I would happily try Eggbeaters next time.

When I first removed the cookies from the oven and transferred them to my wire racks, they seemed very soft and I was concerned that they wouldn’t hold together well. The cookies were soft and chewy – a little softer than I expected – but delicious. As they cooled completely, the cookies took on more firmness. They’re still moist, soft and chewy, but the cookies hold their shape and don’t crumble as easily. The applesauce did not change the flavor of the oatmeal cookies much. If anything, it added an extra hint of sweetness.

I enjoyed a few cookies with a piping hot cup of Lady Grey tea tonight. I’m happy with the recipe selection and will certainly be making these oatmeal chocolate chip cookies again.

Oatmeal Chocolate Chip Cookies
from Betty Crocker’s Cookbook
Yields about 48 cookies

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter, softened
1/2 cup unsweetened applesauce
2 large eggs
1 1/2 tsp vanilla
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup flour
3 cups quick-cooking or old-fashioned oats
1 cup semi-sweet chocolate chips

1. Preheat oven to 375.
2. In a medium bowl, whisk together cinnamon, baking soda, baking powder, salt and flour.
2. In a separate bowl, cream together butter and sugars.
3. Add applesauce, eggs and vanilla to the butter and sugar. Mix well.
4. Mix in the dry ingredients (flour mixture and oats).
5. Stir in chocolate chips
6. Drop dough by heaping teaspoonfuls about 2 inches apart on an ungreased cookie sheet.
7. Bake 9 to 11 minutes or until lightly browned along edges. Immediate remove from cookie sheet and cool on wire rack.

* 1/2 cup of shortening may be used in place of applesauce. If shortening is used, reduce vanilla and cinnamon to 1 tsp each.

* 1/2 cup of Eggbeaters may be used in place of 2 eggs.

These cookies are a fun alternative to your standard chocolate cookie recipe. The chocolate crinkles are soft with a somewhat cake-like consistency. They have a nice cocoa flavor without being too rich or too heavy, while the confectioners sugar gives the cookies a pretty, snow-dusted appearance.

Chocolate Crinkles
from Family Fun Magazine

Yields 40 cookies

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. bag semisweet chocolate chips
3/4 cup confectioners’ sugar
1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.

2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight.

3. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners’ sugar. Bake on an ungreased baking sheet for 12 minutes.

Pumpkin is the quintessential fall ingredient. This recently discovered pumpkin chocolate chip recipe has quickly become my go-to fall dessert and has received rave reviews from all who have tried it. I?ve noticed that the cookies seem to taste better the day after baking. They?re especially tasty with a cup of tea!

Having only recently discovered my love of pumpkin baked goods, I was somewhat taken aback by the appearance and smell of the canned pumpkin and was initially skeptical as to whether the cookies would be edible. The cookie dough has a distinct orangey cast, and only starts to smell like a cookie batter when the spice/flour mixture is added.

Don?t hesitate to add more pumpkin if the dough seems at all dry or not pumpkin-y enough for your liking. I?ve easily added up to an additional ? cup to a batch. Make sure you use pumpkin puree, not canned pumpkin pie filling. My recipe differs from the original only in that I added more cinnamon and more chocolate chips, in addition to the extra pumpkin.

It?s worth noting that these pumpkin chocolate chip cookies freeze well. Drop cookies on cookie sheets (line sheets with wax paper for easier removal) and freeze for about an hour. Remove the dough from the cookie sheet and store in freezer bag. When you want freshly-baked cookies, pop the frozen dough on a cookie sheet and bake in a preheated oven for 1-2 minutes more than your typical baking time.

Pumpkin Chocolate Chip Cookies
Adapted from the Boston Globe

Makes about 3-4 dozen

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (I add more if the batter seems dry)
1 egg, beaten
1 teaspoon vanilla extract
1 package (or a little less) semisweet chocolate chips or chunks

1. Set the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks.
6. Drop the batter by heaping teaspoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.