Freezing Food for Breakfast

School starts Monday so I am starting to make up some things to freeze for quick morning meals and snacks. Today I made up biscuits, pancakes, and oatmeal peanut butter cookies. I make up the biscuits and flash freeze them before baking. I then put them in a big zip top bag. That way they are not stuck together and you can take out as many as you need and bake. I flash freeze the pancakes and then put them in a bag so you can take out what you need and heat up in the toaster oven.

I made the oatmeal peanut butter cookies to try. I will be making some more to freeze because they were good. I have a whole container of oatmeal that is close to expiration date so I will be making some different recipes to use it up and have snacks ready. I want to make oatmeal breakfast bars, oatmeal raisin cookies, and anything else that looks good.

Oatmeal Peanut Butter Cookie Recipe

1/2 cup shortening

1/2 cup butter, softened

1 cup packed brown sugar

3/4 cup white sugar

1 cup peanut butter

2 eggs

1 1/2 cups flour

2 tsp baking soda

1 tsp salt

1 cup oats

Cream shortening, butter, brown and white sugars, and peanut butter together with a mixer. Beat in one egg at a time. In seperate bowl combine flour, soda, and salt. Gradually add to sugar mixture until blended. Fold in oats. Drop by teaspoon onto ungreased cookie sheets. Bake in preheated 350 degree oven for 10-15 minutes. Let cool on pan about 3-5 minutes then transfer cookies to cooling rack.