Lots O' Cookie Dough

I have been reading up on some great recipes. I was reading on one of my favorite blogs, Moms By Heart, about how she makes cookie dough and freezes it...so simple..don't know why I have not done it and so much better than store bought...and I am sure cheaper. Soooooo, I made A LOT! We are pretty set for a while on cookie dough.

The recipe is....

1 1/2cups brown sugar
1 1/2cups white sugar
2 cups shortening(No substitutes)
7 cups flour
2 teaspoons baking powder
2 teaspoons salt
6 eggs , gently beaten
2 teaspoons baking soda
4 tablespoons hot water
2 teaspoons vanilla extract
2 lbs walnuts or pecans , chopped
3 lbs semisweet chocolate chunks

1. Preheat Oven to 325°F.
2. In a VERY large mixing bowl or largest bowl of your
Stand Mixer, add brown sugar, white sugar, and
shortening. Cream together very well.
3. In another large bowl, sift together flour, baking powder,
and salt. Set Aside.
4. Add flour mixture and eggs alternately to the creamed
mixture, mix well, scraping down sides of bowl as
needed.
5. Dissolve baking soda in the 4 tbs of HOT water. Add
baking soda mixture and vanilla to dough and mix well.
6. Stir in nuts and chocolate chunks.
7. Drop by heaping tablespoonful onto an ungreased
cookie sheet and bake at 325° for 15 - 17 minutes. I get 12
cookies to a standard sized cookie sheet.
8. VARIATIONS/TIPS:.
9. Nuts: Can use walnuts, pecans, macadamia nuts, etc. so
long as you have a total of 2 lbs. I measure each type of
nut used into it's own bowl, see reason below.
10. Chocolate Chunks: I seldom use just the chocolate
chunks called for in the original recipe. Instead I use a
combination of 3 lbs of a variety of baking pieces, and
put in separate bowls. Try chocolate chunks, semisweet
chocolate chips, butterscotch chips, mini M&M's, vanilla
baking chips, chocolate/caramel swirled chips, etc. so
long as you have a total of about 3 lbs (about 4 - 12
ounce packages) I have already used a little less than 3
lbs when I just didn't have enough available.
11. FUN TIP:. Before adding the nuts and chocolate to your dough,
divide the dough into 2 bowls. Since you have measured
out the nuts and chocolate (or variety of baking pieces)
into separate bowls, you can now create a variety of
cookie dough flavors. Add whatever combination you
would like so long as you add approximately equal
amounts to each bowl.
FOR EXAMPLE: Divide cookie dough into 2 bowls. To
first bowl add 1 pound chopped pecans, 1 pound
chocolate chunks, and 1/2 pound butterscotch chips. To
second bowl add 1 pound chopped walnuts, 1 pound
caramel/chocolate swirled chips, and 1/2 pound vanilla
baking chips. The possibilities are endless. Have fun
with this!
12. Wrap and freeze, take the dough out of the
freezer and put in the fridge the day before
baking.

For more freezer recipes you can visit Mom By Heart here