I'm not sure about the peanut butter cookies, but you can freeze the ginger cookies. To make sure they stay absolutely fresh, I'd double wrap them in ziplock freezer bags. Here's a really good recipe that a girlfriend passed on to me - I know they freeze well because we made ice cream sandwiches out of them last summer :-) Becky * Exported from MasterCook * Giant Ginger Cookies Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups shortening 2 cups granulated sugar 2 eggs 1/2 cup molasses 3/4 cup coarse sugar or granulated sugar 1. In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. 2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. 3. Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet. 4. Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch cookies. http://www.bhg.com/recipe/desserts/giant-ginger-cookies/ - - - - - - - - - - - - - - - - - - - NOTES : To create the chewy texture, be sure to make them with shortening, not butter or margarine.

Thanks for the feedback. I did change it up in the second batch but I just realized that I didn't describe my process in my haste to finish the post. More info... I used commercial aluminum bun pans lined with parchment paper. The first batch I had two pans, both had red on one half and green on the other. One pan was placed in the middle of the oven and then other was in the upper third. Both pans had red on the left half and green on the right half. My initial thought was uneven heating left to right. Top to bottom I expect, but both pans were very similar, so if there was a difference top to bottom it wasn't that great. For the second batch I put all green on one pan and all red on the other. I put the red pan in the upper third and green in the middle. The green pan had darker bottoms across the board. I'm going to try the same recipe next week. Only this time, I'm going to do all red in one batch and all green in the other. That's probably the only way I'll know for sure.

Dee, what a wonderful thing to do! You are doing what you love, decorating those cookies, and at the same time helping dogs and cats in need. That is awesome. Perhaps since the holidays are coming up, the humane society might get someone to put up a web page with various items including cookies, and people would choose what they wanted after donating directly to the society. A direct link between you and the humane society would be best I think, in case of an unforeseen liability. (I know, you are talking the very best of life, warm cookies and donations to puppies and kitties, and I'm just an old wet blanket). It may be that the ingredients might amount to a charitable donation, ask a CPA.

This one does not have wafers but is the recipe we used when we were kids BOIL 1 stick SALTED butter 2 C sugar 1/2 C cocoa powder 1/2 C milk 1/4 tsp salt ADD [after boilage] 1 tsp vanilla/or more as desired MIX WITH 2 C old fashioned oats 1 C shredded coconut DROP ONTO WAXED PAPER TO COOL ENJOY In a large bowl combine oats and coconut. Set aside. Pour mixture over oats and coconut and mix to combine Bring butter, sugar, cocoa, milk, and salt to a boil. Boil for 2 minutes, stirring occasionally. Remove from heat. Stir in vanilla (USE THE GOOD STUFF) Drop by spoonfuls onto waxed paper-lined lined baking sheet Sprinkle with additional coconut if desired.