Comments on: Adventures In Freezer Christmas Cookie Baking

By: Rachel R.

Rachel R. — Sun, 09 Jan 2011 19:42:58 +0000

That wasn’t cleaning as you went?! I think your kitchen looks amazing!

By: tricia

tricia — Thu, 17 Dec 2009 15:33:39 +0000

Ha, ha! You sent an email to the info box which my husband also receives as he is he webmaster. He asked me the answer while I was waiting on Tessa’s arrival and responded. So I am good, but not quite that good!

By: lara

lara — Wed, 16 Dec 2009 18:12:34 +0000

you seriously replied about flash freezing less than 3 hours after giving birth–you are DEVOTED! now, go take a well deserved break, our cooking questions can wait.

By: tricia

tricia — Tue, 15 Dec 2009 21:56:12 +0000

You can see instructions on Flash Freezing here: http://onceamonthmom.com/flash-freezing/

By: rachel b

rachel b — Tue, 15 Dec 2009 20:49:38 +0000

Freezing the cookie dough is great for fresh cookies…that is, if the dough makes it to the pan instead of your mouth! I’ve made 4 batches of cookie dough in the last two months and ALL the frozen dough gets eaten straight out of the freezer…one delicious ball at a time!

my question is: i ‘flash freeze’ the cookie dough on a sheet and then transfer to a bag. My dough is soft so the dough balls still have to be laid out individually in the bag or they clump & freeze together. How do i get the dough hard enough so that i can stack inside a bag or tub without them totally freezing together??

By: Christine

Christine — Fri, 11 Dec 2009 13:24:26 +0000

I also freeze the “cookie balls”. It means we always have fresh cookies. I love it! Yum yum!

By: Dorene

Dorene — Fri, 11 Dec 2009 08:45:49 +0000

I remember when I was a kid my mom would bake on weekends and freeze the cookies because she worked full time during the week. On Christmas Eve morning, she would take the various frozen cookies and put together a tray of cookies, cover them with plastic wrap and let them thaw on the tray until that evening when we would be allowed to eat them…they always turned out great!

By: Amy

Amy — Thu, 10 Dec 2009 17:16:27 +0000

Jen, I went back and checked, and I tripled that recipe. I made the cookies a bit smallish, and each batch made 2 dozen.

By: Amy

Amy — Thu, 10 Dec 2009 17:15:27 +0000

I’m a huge fan of cookie exchanges. A parenting group I was a part of did that for years, and I loved it!

By: Jen

Jen — Thu, 10 Dec 2009 06:05:31 +0000

You wrote that you made six dozen peanut butter kisses, but the recipe doesn’t say how many dozen it makes. I’m wondering if you doubled or tripled the recipe? I’m gearing up for a fun day of baking and making dough. Thanks

By: tricia

tricia — Thu, 10 Dec 2009 04:19:59 +0000

Thanks for sharing, I am definitely not the one to ask this question to!

By: Miriam

Miriam — Thu, 10 Dec 2009 04:18:10 +0000

I would not use self-rising flour for cookies. Self-rising flour already has a rising agent in it, and cookie recipes vary so much from recipe to recipe – both in the rising agent (baking powder, baking soda, or some of both) and the amount that each recipe calls for. I think using self rising might end up in a disaster. I may be wrong though, I never use self-rising, so if someone else out there knows differently, please lend us your wisdom

By: Sue

Sue — Wed, 09 Dec 2009 23:46:59 +0000

I have done it several ways, one year I did all of the baking at once and then froze them, not all bad, but exhausting. Last year I did a batch every day or every other day, also not too bad. This year I did 12 dozen of one kind and then went to a cookie exchange, which is turning out to be more than enough cookies for us for this year anyway. I also have a batch of peanut butter and a batch of sugar that I made the day I made the cookies for the exchange. I will use the PB and Sugar to do with my girls to make cookies for Santa.

By: Blonde Williams

Blonde Williams — Wed, 09 Dec 2009 23:44:54 +0000

My family and I also enjoy baking cookies and other goodies for family and friends for the holidays. It can become long and tedious at times. Thanks for the tip on freezing individual portions of cookie dough until needed.

By: Amy

Amy — Wed, 09 Dec 2009 20:48:53 +0000

Well then there goes that excuse!

By: tricia

tricia — Wed, 09 Dec 2009 20:18:18 +0000

I think I should post the pictures of OAMM’s little kitchen. I’m not sure that is a good excuse. Mine is pretty small!

By: Amy

Amy — Wed, 09 Dec 2009 20:06:48 +0000

I used all purpose. I’m not sure if self-rising would work or not…I hope someone with more expertise will be able to tell you!

By: Amy

Amy — Wed, 09 Dec 2009 20:06:02 +0000

Ha,thanks! I just need a BIGGER kitchen to really embrace OAMC! Or a least a second oven!

By: Amy

Amy — Wed, 09 Dec 2009 20:05:14 +0000

Nancy, you should be able to view the recipes I used by clicking on them in the post. They’re links!

By: Amy

Amy — Wed, 09 Dec 2009 20:04:20 +0000

Yes, I may have sampled some in the last few days, and the taste is perfect!

By: Amy

Amy — Wed, 09 Dec 2009 20:03:44 +0000

Yep, totally the point of OAMC! It was an exhausting day, but totally worth it! Sounds fun to make it a date night!

By: Amy

Amy — Wed, 09 Dec 2009 20:02:40 +0000

Hi Heather! That’s a great idea. I didn’t even think to freeze before baking. It’s probably the way to go to make them the most fresh!

By: nancy

nancy — Wed, 09 Dec 2009 19:20:11 +0000

sorry , one more question – do you have to use all purpose flour?
–would self rising work on these recipes?

By: nancy

nancy — Wed, 09 Dec 2009 19:14:31 +0000

I found the links thanks, just a over site on my part.

By: Polly

Polly — Wed, 09 Dec 2009 19:13:46 +0000

Thanks for the play-by-play. I found it inspiring and exhausting all at the same time. Makes me want to get some cookies in the freezer. By the way, I think your kitchen looked pretty good for having done all that cooking so far!