BIG SORRY!  Instagram hated us today and quit our live meetup in the middle, so I only have the second half of the video posted in our Facebook Group page.  I’ll do my best to write out the tips I shared live below, and to make up for it, I’ll give away a Outsmart Meal Planner next week during one of the LIVE Instagram Meet ups. 

3 AMAZING COOKIE HACKS YOU CAN USE WITH ANY COOKIE RECIPE

1. USE THE RIGHT ATTACHMENT: It took me 10 years to figure out I shouldn’t be using the cookie paddle the entire time I was making cookies.  Whether you’re using a Bosch, Kitchen Aid, or hand mixer, be sure to use the beater attachments for the sugar, butter, eggs and vanilla steps.  This will whip everything up and do a great job mixing the eggs with the sugar/butter mixture. When you’re ready to add the dry ingredients switch to your cookie paddle or dough hook, if you’re using a Bosch.
2. IF CO-VID HAS YOU DOWN ON INGREDIENTS TRY ONE OF THESE SUBSTITUTES: Brown sugar- 1 cup sugar + 1 Tbsp. molasses (use 2 Tbsp. for dark Molasses).  No need to mix the sugar and molasses first, just throw both in your bowl and mix with the butter. Butter-You can do half butter and half beans (YES, YOU READ THAT CORRECTLY!) just open a can of white beans, drain and rinse. Since most cookie recipes call for 1 cup of butter you’d use 1/2 cup butter and 1/2 cup beans.  Throw the beans in with the butter and sugar and cream like you always do. (Adding beans saves a lot of time and adds in a punch of protein and fiber.) If you notice the dough is too wet, just add in a little extra flour until it has the texture of a soft play-doh. Flour: If you’re running low on white flour (like me) try using half whole-wheat flour (ground from the wheat in your food storage)…thats why you store it after all!
3. CHILL YOUR DOUGH: A lot of recipes tell you to chill the dough, and it will definitely help your cookies from spreading too thin.  Simply scoop the cookies on a cookie sheet and chill for 10-15 minutes before baking. (Scooping before chilling will make your life much easier.)

HOW TO FREEZE ANY COOKIE DOUGH

Okay, so can we just talk for a quick minute about why it’s so amazing to freeze your cookie dough? 

1. You can make just the amount you’re going to eat that night so you and your kids are tempted to eat them for the next few days.
2. You can make cookies in a rush.  Your kid comes home and forgot to tell you you’re supposed to bring cookies to the event tonight, no problem!
3. File this away for Christmas time.  Last December I made 4 different kinds of cookies and froze them.  That way I always had a delicious cookie sampler to bring to any function, plus we were able to eat holiday cookies whenever we wanted throughout the month with out any of the mess.  I think next year I’ll host a cookie swap that is JUST frozen cookie dough.  Just think about how amazing that would be!  Instead of coming home with plates and plates of cookies you could never eat, you’ll have cookies for the next 3 months that you can pull out and bake at any time!
4. It’s way cheaper than store-bought cookies and contain much better ingredients.

So now that you’re sold on making your own freezer cookie dough, let me tell you just easy it is to do.  Just take any cookie dough and scoop onto a prepared baking sheet (either line with a silicon mat, parchment paper, or just spray it with some non-stick spray).  Freeze for 8 hours or over night, then remove to a zipper top bag.  To bake, simply follow the instructions for baking and add an extra minute or two. (No need to thaw the dough before baking).