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Begin by whisking together the rolled oats, flour, baking soda, cinnamon, and salt in a large bowl. This step is crucial, as it ensures that the leavening agent—the baking soda—is evenly distributed throughout the mixture. Properly incorporating the dry ingredients will lead to consistent baking results, creating that perfect chewy texture we all crave in oatmeal cookies.

Frozen Oatmeal Cookie Dough Chunks

Discover the joy of homemade cookies anytime with Chill & Chewy Frozen Oatmeal Cookie Dough Chunks! This easy recipe combines hearty rolled oats and rich chocolate chips for a deliciously chewy treat. Simply pop a few chunks in the oven for warm, gooey cookies in minutes. Perfect for busy families or anyone craving a sweet snack, these cookie dough chunks make baking hassle-free. Keep your pantry stocked for instant cookie satisfaction!
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Ingredients
  

1 cup rolled oats

½ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips (or substitute with dried fruits for a healthier option)

½ cup chopped nuts (optional, such as walnuts or pecans)

Instructions
 

Mix the Dry Ingredients: In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Use a whisk to mix the ingredients until evenly blended. Set the bowl aside for later use.

    Cream the Butter and Sugars: In a separate large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together. Mix on medium speed for about 2-3 minutes, or until the mixture is light, fluffy, and pale in color.

      Add the Wet Ingredients: Crack the egg into the butter and sugar mixture. Add the vanilla extract, then mix on low speed until the ingredients are fully combined and smooth.

        Combine Mixtures: Gradually incorporate the dry ingredient mixture into the wet ingredients. Using a spatula, gently stir until the ingredients are just combined, being careful not to overmix, as this can result in tough cookies.

          Fold in Add-ins: Add the chocolate chips and chopped nuts (if using) to the dough. Fold them into the mixture gently until they are evenly distributed throughout the dough.

            Form the Dough Chunks: Use a cookie scoop or a tablespoon to portion out the dough. Place each portion onto a parchment-lined baking sheet, pressing each mound slightly to flatten them into thick discs. This helps the chunks freeze evenly.

              Freeze the Dough: Place the baking sheet in the freezer and allow the dough chunks to freeze for about 1-2 hours, or until they are completely solid.

                Store for Later Use: Once frozen, transfer the cookie dough chunks to an airtight container or a zip-top freezer bag. Be sure to label the container with the date, and store in the freezer for up to 3 months.

                  Bake from Frozen: When you're ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the frozen cookie dough chunks on the baking sheet, spacing them at least 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

                    Prep Time, Total Time, Servings: 15 minutes | 2 hours | Makes approximately 24 cookie dough chunks.

                      - Serving Suggestions: Serve these chewy cookies warm from the oven with a glass of milk or a scoop of vanilla ice cream for a delightful treat!