I hope you get some good replies! I'm watching this one.

I must confess, the freezer doesn't keep me out of the cookies. They're pretty good frozen too!

I've found that brownies feeze pretty well, as long as you don't frost them first, so does shortbread, molasses and peanut butter.

Actually, I like to make the dough and freeze it in cookie sized balls. Then, when I want cookies I take out a dozen or so, let them thaw about 15 minutes on the counter on a cookie sheet while the oven is preheating, then bake them.

Voila!! Hot cookies, fresh from the oven. I've never met a cookie dough I couldn't freeze, although I've never tried meringues or coconut macaroons.

Annie

I've never had a problem freezing any kind of cookies I've made - oatmeal, peanut butter, chocolate chip, spritz, shortbread, etc. If you do cutout cookies (sugar or gingerbread cookies) don't frost or sugar them before freezing, it will fall off when it freezes. The same goes with a glaze on cookies. It they are dusted with powdered sugar, that will quickly dissolve when the cookies defrost, so I'd avoid that. Hard cookies tend to defrost much better than soft cookies.

I also prefer freezing unbaked cookie dough in dollops that are ready to bake. They take up less space in the freezer. The only kind of dough I'd avoid freezing are macaroons.

I'll have to look up some recipes and post them later.

-Grainlady

Here are some that I freeze often.

Touch of Lemon Sugar Cookies

Source: Pillsbury "Cookies, Cookies & More Cookies" 1980

2 c sugar
1 c butter, softened
1T grated lemon peel
c lemon juice
1 tsp vanilla
2 eggs
3-1/4 c AP flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar
Sugar

Preheat oven to 325F. Lightly grease cookie sheets.

In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended.

Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets.

Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies

Chocolate Walnut Crumb Bars

1 c butter, softened
2 c all purpose flour
½ c granulated sugar
¼ tsp salt
2 c Nestle semi sweet chocolate chips, divided
1-1/4 c (14 oz can) Sweetened Condensed milk
1 tsp vanilla
1 c walnuts, chopped

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned.

Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.
Yield: 2-1/2 dozen bars

The only bars or cookies I haven't had luck freezing were pumpkin cookies. Don't know why, but the texture was not good when they thawed. Sturdier cookies seem to do better.

Tracey

WHOLE WHEAT SUGAR COOKIES
(Kansas Wheat Commission - www.kswheat.com)

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup granulated sugar
1 egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
2 tablespoons low-fat milk
topping
1/2 teaspoon ground cinnamon
2 tablespoons granulated sugar

1. In small bowl, stir together whole wheat flour, baking powder, baking soda, salt and nutmeg. Set aside.
2. In a large mixing bowl, beat butter or margarine with an electric mixer on medium to high speed for 1 minute. Add the granulated sugar; beat mixture until combined. Stir in egg, orange peel and vanilla; beat mixture until well combined.
3. Stir in the flour mixture and milk just until combined.
4. Shape into 1-inch balls and place on ungreased cookie sheet 2 inches apart. Flatten slightly with bottom of a glass dipped in topping mixture.
5. Bake cookies in a preheated 375°F oven 8 to 10 minutes or until golden brown. Transfer cookies to a wire rack to cool.

nutrition information per serving (one cookie): 74 cal,
3 g fat, 13 mg chol, 59 mg sodium, 12 g carbo, 1 g fiber,
1 g pro, 1 mcg folate.
---------------------

HONEY WHEAT PEANUT BUTTER COOKIES
(Source: Pillsbury Mmmmmm Cookies)

1 c. peanut butter
1 c. honey (I use 3/4 c. agave nectar)
1/2 c. butter, softened
2 t. vanilla
2-1/2 c. Pillsbury's BEST Whole Wheat Flour (I use freshly-milled soft white wheat)
1 c. instant nonfat dry milk
1 t. baking powder
1 t. baking soda
1/4 t. salt

Heat oven to 350°F. Grease cookie sheets. In large bowl, combine peanut butter, honey, butter and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, nonfat dry milk, baking powder, baking soda and salt; mix well. Shape into 1-1/2-inch balls. Place 2-inches apart on prepared cookie sheets. Flatten in crisscross pattern with fork. Bake at 350°F for 9-12 minutes or until set and edges are lightly golden brown.
4-dozen
1-cookie: 100 calories, 3 g. protein, 12 g. carb., 5 g. fat, 105 mg. sodium, 100 mg. potassium.
--------------------------------

HOMEMADE CHEWY GRANOLA BARS
(Source: same as recipe above)

1 c. firmly packed brown sugar
2/3 c. peanut butter
1/2 c. light corn syrup (I use agave nectar)
1/2 1/2 c. margarine or butter, melted
2 t. vanilla
3 c. quick-cooking rolled oats
1/2 c. coconut (I use unsweetened coconut)
1/2 c. sunflower nuts (seeds)
1/2 c. raisins
1/3 c. wheat germ
2 T. sesame seed
6-oz. packg. (1 c.) semi-sweet chocolate or carob chips, if desired (I like mini semi-sweet chocolate chips)

Heat oven to 350°F. Grease 13x9-inch pan. In large bowl, combine brown sugar, peanut butter, corn syrup, margarine and vanilla; blend well. Stir in remaining ingredients. Press mixture evenly in prepared pan. Bake at 350°F for 15-20 minutes or until light golden brown. Cool completely. Cut into bars. 24 bars.

1-bar: 240 calories, 5g protein, 30g carb., 12g fat, 95mg sodium, 200mg potassium

These all look good to me, thank you. I should have mentined DH feels offended if I make chocolate cookies or cake. I love brownies and am tempted to make them but better not, this time. I was thinking lemon bars but maybe the lemon sugar cookies will do. I have loads of lemons left. they keep falling off the tree a couple at a time. Grainlady, your recipes have some healthy looking ingredients, good calorie counts also, although granola is not really a cookie or shouldn't be at 240 calories.

terrapots, these lemon brownies freeze well, and I love them. As I mentioned before, I add twice as much lemon because I love lemon. They are a bit "tough" in texture which I don't mind, but Ashley likes me to add a teaspoonful of baking powder which makes them a bit lighter.

Lemon Brownies (Marilyn)

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Annie

Oooh! Those sound great. Maybe I can kill two birds with one stone. Strange they wouldn't have any leavening. I'll try them with a teaspoon of baking powder which is what my brownie recipe calls for. Thanks Annie.