(soft tonic music) - Hello friends. Welcome back again today. Today, we are doing mega cookies, super mega cookies and cookie dough. The wonderful thing with all
of these cookie dough recipes is everything. That's right. Everything that'll be showing
you is freezer friendly. So you can make up a batch of cookies, (indistinct) your family. You can also freeze additional batches and they will be ready to go, right when you need them. So if you wanna make these, holler ahead and freeze all the dough. You'll have a shelf in your
freezer full of cookie dough or at least a couple gallon
bags full of cookie dough. And if you also wanna do the some for now, some for later method, you can bake some for your summer. So we're gonna get cooking. I have my brand new, Easy & Frugal Make Ahead &
Freeze Cookie Baking Book. Today, we are going do the M&M cookies, the peanut butter cup blossoms. We're also gonna do the Oreo cookie balls which are fantastic. And I think we're gonna go ahead and do the double chocolate chip cookies. And that's what I'm going to do today. Also coming up in this video
for our mega cookie time, we're going to do the following cookies. All kinds of great helps and recipes here, all of our grocery lists, etc for the Easy & Frugal Make Ahead
& Freeze Cookie Book. So we're gonna do the M&M cookies first. Now with these, you can totally prep them. I'll show you, we'll get to that point. You can scoop them out on a baking sheet and just flash freeze them
for about an hour or so. Then you have these M&M cookie
dough balls ready to go. You can freeze them until you need them. Now you can set them
out in the refrigerator and defrost them. You can also bake them from frozen but they're gonna need a few extra minutes that you'll have to eyeball. It's also good. This is why I like to defrost
these for a little bit first to just press about
two or three extra M&Ms into the top of them to put some M&Ms on the top. But here's what they look
like before they get baked. And now we're gonna get
going with our ingredients. All ready, so I've got as
much as possible laid out here for these M&M cookies. First thing we're gonna
do is in our mixing bowl we're gonna whisk together
flour, baking, soda, and salt. We need three cups of all purpose flour, a teaspoon of baking soda
and a teaspoon of salt. So let's get that in. I've got my, this is one and a half cups of flour. Get out flour. This is your destiny. Now I'll get another one and a half cups. Okay, so now we have our
three cups of flour in here and our teaspoon, each
of baking soda and salt. I will have to set my camera down to hold my bowl with one hand. I'm sure you won't me. (soft tonic music) So now we're gonna do
two sticks of butter, which is one cup. That should be at room temperature. Then we're gonna do one
cup of packed brown sugar and about three quarters of
a cup of granulated sugar just regular old, white sugar for the folks that (indistinct). Put that all in a bowl, and we're gonna mix that together next. And my butter wasn't at room temperature because I got it out of
the refrigerator too late. So I just put it in the
microwave for like 25 seconds just to soften it. Enough in there. I'm gonna get my sugars in here. Here we go. Then I'm just gonna use my
hand mixer to mix it up. Step one, though, is plugging
the mixer (indistinct). (soft tonic music) Of course, all of these cookie recipes that I'll share with you
in these mega cookies, will make about three to four dozen just depending on the size of
the scoop that you're using. I'm now gonna add my eggs in. (hand mixer revving) And I know this bowl looks so small, isn't this a precious bowl? Really, I should have
put my flour and salt and baking soda in this bowl. But that's okay. It's all gonna come together in a moment. (hand mixer revving) And I'm gonna add in two
teaspoons of vanilla. (soft tonic music) Now we gonna add our flour mixture. Again, I'm gonna have to put everything back in
this bowl in a minute, but I'm gonna get it mixing. Push the limits a little
bit with my smaller one. Now what is precious is,
for a very long time, well, over 10 years, this was my largest mixing bowl. And if you've been
around here a little bit, you know I've got some
bigger bowls in my life. (soft tonic music continues) All right. So then now all that's left to do for this fantastic
freezable, M&M cookie dough is that we are doing a
cup of chocolate chips, and then we're doing a cup of M&Ms. So now you'll need a handful of M&Ms. I don't know if it ends up being like a fourth of a cup or so, but you'll want those to press
some extras into the top, after we make the cookie dough balls. (soft tonic music continues) Okay, now I'll get my cookie scoop. Okay. So I've got two baking sheets. I'm going to spread some
parchment paper on each. Now this is the point
where you can go ahead and get these M&M cookies in the freezer ready to go. So I'm gonna put the, this is the scoop that I have and I have a backup scoop now yet. So I'm going to make
these cookie dough balls. Life is so much easier with one
of these handy-dandy scoops. And then again, if you're freezing, you will just put this
tray in your freezer. (soft tonic music continues) Anyway, friends what you are gonna do is you will scoop your cookies out, same pan I'm gonna just
go ahead and bake mine on. You'll put them in the freezer. Once they are frozen, I mean, you can forget
about them a little bit but before the day is done, go back, take the frozen
cookie dough balls, put them in a gallon, like Ziploc bag, whatever kind of reusable bag, whatever you got, just
so it's freezer friendly. And then you can put the
frozen cookie dough balls in the bag. Then whenever you need
fresh homemade cookies, there you go. You're set. Can't get much better than that. There you go. First pan, ready to go. I'm gonna get this in the oven because I have kids that are excited. My oven is already preheated to 350 and you're just gonna bake the cookies for about eight to 10 minutes now. You know what I did? I did this whenever, whenever I did my live
cooking too, I forgot. But I think I can (indistinct). I always forget to press, not always. Usually my first batch I put in, I forget to press M&Ms into the top. Let's hold our horses right
here and get this done, after the first batch, I remember. It's just nice to have as many M&Ms in your M&M cookies as you can. (soft tonic music continues) At this point, lash freeze them, get them in the oven. Take two, gonna get them in the oven. Now you'll probably be
hollering at me really strange. Jamerill, don't forget those extra M&Ms. (soft tonic music continues) okay, so here is our second batch that's going in the oven now. (instrumental music) Here is our first load of M&M cookies out. (instrumental music continues) Okay, so next batch going in. Hard job, but somebody has to do it. This is my pregnant mama chair to unwrap Reese's (indistinct) cups. And we're gonna make our
peanut butter cup blossoms. So we need 36 of them. I just ate one of those warm M&M cookies. I also delivered two to Liam. You approve right, Liam? - [Liam] Mm-hmm. - We've got two more pans in the oven. So I guess I will have to get off my throne here in a minute. Get those back out, but we can handle it. (instrumental music continues) You can tell it's my
kitchen is heating up here. I'm actually gonna put these
Reese cups in the refrigerator. You don't have to, but
getting kind of warm in here. So I think I will. So take 30, 36, perfect. So there we go. In the refrigerator, got to get out the last
two pans of the M&M cookies and then get onto these
peanut butter cup blossoms. (instrumental music continues) Okay, we're gonna get a little headless (indistinct) action here. I am doing two and a half cups of flour. (indistinct) for the
peanut butter cup blossoms. There's a cup and a half, here is one cup. Then we need a teaspoon
and a half of baking soda, and then teaspoon of salt. (instrumental music continues) Now, with these peanut
butter cup blossoms, you want some of these mini muffin pans. I've got two of these. These will make I think about 38, and this recipe will make 36. Sorry the pans will hold about 38. Yeah, so we've got 36, ready to go. Got the flour, baking soda and salt. Switching my bowl sizes
this time, mixed up in here. And so now in this one we'll do other ingredients. We're gonna do our brown sugar, regular old sugar, and
then our one cup of butter. (instrumental music continues) We're gonna add in a cup of peanut butter. Good enough, good enough. (instrumental music continues) And I'm gonna go ahead and put my vanilla. So let's start. Camera battery light flashing at me. Just hold on me baby,
don't make me get up. (instrumental music continues) So, as I near third trimester
in any pregnancy ever whether my first or my ninth, and you can at least see
in my past YouTube videos during different pregnancies that third trimester I talk about sitting. I always like sitting. It's one of my favorite hobbies. I don't always get to do it that often, but sitting is my favorite. (instrumental music continues) I will get up here to get
a little mini muffin pans. So I'm gonna use the cookie scoop again. We're going to put the
cookie dough balls in here then put them in the oven, about 375 for eight to 10 minutes. Now what's a little different is if you were gonna freeze
these at this point you would have your sheet
with your parchment paper even if you don't have
available baking sheet I mean it could be I don't know, some cut cardboard, whatever you can figure out, a lid to a (indistinct) container, parch your paper on it, freeze them. Anyway, so you'll take
your cookie dough scoop, make peanut butter cookie dough balls. Then you'll flash freeze them and whenever you need your
peanut butter cup blossom cookies you will take them out, put them in (indistinct) here and we will bake them. And they're gonna bake
in like a cup shape. Now, once they're done baking then you press one of those
little Reese cups in there and it all works out fantastic. (instrumental music continues) Okay. My mom, my math brain, this will actually end up we're gonna end up with 48. So that's fantastic. Because remember I said most recipes are gonna be three to four dozen depending on the size
of scoop that you use. So this is fantastic. I will open if you want Reese cups. Those are already gone already. (instrumental music continues) So now I'm just gonna open up some more of these Reese cups. I think I need, let's see, 14 more, I believe. (instrumental music continues) No, actually 12 more. Sorry, I get slightly delayed especially this time of day. But worst case scenario, if I would have opened up
two extra mini Reese cups I would have found a home for them. (instrumental music continues) Okay, so here's our first batch of the peanut butter cup blossoms. (instrumental music continues) No, I dropped one poor
little Reese on the floor that did not get to fulfill
its purpose in life. Well, it's gonna the chicken bowl. So there we go. Now while these peanut
butter cup blossoms cool off we're gonna get started
on the Oreo cookie balls. And you can see baking these
in the little mini muffin pan, they just bake up in like
look perfect little cup. Okay, now we're going do
our Oreo cookie balls. (indistinct) fantastic. There are no bake. We need a pack of Oreos, We need an eight ounce
block of cream cheese and then we need some
semi-sweet chocolate. We're gonna melt the chocolate, gonna get that melty now. I'm gonna put the Oreos
in the food processor and then we will throw in
little chunks of cream cheese. After that, we just need to
scoop the crushed up Oreos and cream cheese mixture
with my little scoop in balls on a baking sheet. Then we will dip them in the chocolate. Then we are gonna cover
them with sprinkles. It's all gonna be fantastic. (instrumental music continues) Got more, one eight ounce
pack of cream cheese and I'm just cutting it up. Getting it here into the food processor. (instrumental music continues) Just for all my friends who say Jamerill you have so much energy. Well, this is a pregnant
cooking with Jamerill. I made eight dozen cookies. I laid down on the couch, for what was supposed to be 10 minutes turned into an hour. So now we're finally back
to working on these cookies. And we're gonna be dipping these obviously, here in a few minutes. And then these you can roll them, help roll them into a ball. (instrumental music continues) Okay, so truth be told here. I heated up my chocolate and melted it. And then I took my little 10 minute rest, turned into an hour nap on the couch. Then I heated up my chocolate again. Chocolate's a little too hot. So I'm just using the spoon to help me. I'm dipping these Oreo chocolate balls, trying to get off excess chocolate and then covering them
in chocolate sprinkles. You could also, Amelia was like, we should use
different colored sprinkles. But I wanna burn my fingers right now. All we're gonna do is put this
whole pan in the refrigerator for about an hour or so. And then I'll show you
how this turned out. (instrumental music continues) So if you were gonna freeze
these Oreo ball cookies, what you would do, what would be best? If you freeze them once
they're dipped in chocolate with the sprinkles on them the chocolate is most
likely going to crack. So what is good to do, get them in ball form. Basically freeze them without the chocolate and the sprinkles. Just freeze them like this. Then later you can take them and you can even dip them
frozen into the chocolate. They're just gonna set really quick. They might not need to even
go into the refrigerator for an hour after. So yeah, freeze them. Dip them in the chocolate, cover them in sprinkles. There you go. (instrumental music continues) And I like the assembly line
method of doing things more. So once I get the second row down we'll go back down with sprinkles for both of those. Second row with sprinkles,
the first two have it. (instrumental music continues) Now we will add sprinkles
to these last three rows. Just gonna go ahead
and add more sprinkles. No one's gonna say,
mom, too many sprinkles on these Oreo cookie balls. (instrumental music continues) All right. So last but not least we are gonna do these double
chocolate chip cookies. We need a cup of butter soften, already got to that. We're doing a cup and a
half a sugar, two eggs two teaspoons of vanilla,
two cups of flour two thirds of a cup of
unsweetened cocoa powder a teaspoon of baking soda, a fourth of a teaspoon of salt and two cups of semi-sweet
chocolate chips. So let's go. And they will be delicious. So right here in this bowl,
I've got the cocoa powder and then we're gonna put in the flour the baking soda and the salt
and whisk these together. (instrumental music continues) Then in the bowl we're
gonna put in the butter. That was one cup of butter, (indistinct) on my dish (indistinct) cup and a half of sugar. Then we will whisk this
together for a minute. Then we will add in the eggs, vanilla. And when my mixer's plugged in, we're just ready to go. (instrumental music continues) So now I'm just gonna put the eggs in and then we'll do vanilla, and then we'll do some more mixing. I have this bag of flour, I had it in my freezer, because you know, freezer flour (indistinct)any extra criticism there. Those happen. It was in my freezer and I filled my two big
flour things behind me. And then what was left in
there might be 10 pounds or so. That's what I've been
using for banking today. (instrumental music continues) I can't quite pick this up with one wrist. What's wrong with me, huh? It's best to add your flour
gradually, but I'm joking here. (instrumental music continues) Then we need to add in two
cups of chocolate chips. Let's see if I have
that thing (indistinct). (instrumental music continues) So again, at this point, if you wanted to do freezer cookie dough, scoop it out, put it on your baking
sheets with parchment paper, put it in your freezer, freeze it for about an hour, then put it in your gallon. Zip lock (indistinct)
storage bag of your choice and you'll have cookies ready to go from the freezer, whenever you need them. Always a good thing to have. And again, my kids are not minding that mom is making a bowl of these cookies to show you today. They've been sampling, all afternoon. (instrumental music continues) And I will show you here soon, how the Oreo cookie balls also harden up. So also, wasn't sure my video plan when this video would come out but I think this will be
my next video on YouTube and I haven't posted anything for like a week and a half in two weeks. Benjamin might be singing. Everything is awesome in
the background though, but anyway, so nothing's wrong. Nothing major happened. Well, there's a slight thing wrong. I took five days off for thanksgiving like a normal human being, and my videos usually
run a week or so behind. That's just how things work for me between editing and getting things back and watching it and make it on the tweaks. And you know, it all just takes time. So (indistinct) took five days off then last week I was
totally gonna start filming and just get back to work in general. Well, my main computer, it's a MacBook. I got maybe two years ago. Macs, if you wanna talk computers I can usually get four to five years out of a a good MacBook Pro. Two years old and it was
giving me all kinds of issues, so I had to take it to our little local MacBook repair place. We thought it would be a quick fix, turns out nothing's a quick fix, right? So they've had to order parts from Apple and I will hopefully be getting it, that was last week. Hopefully be getting it later this week. So I got my inexpensive
Chromebook from Walmart and got that going, got logged into it and I've been getting caught up on back end computer work stuff that I got to do that
y'all wouldn't see, right? But still has to be done. So that's how I accidentally on purpose haven't posted for a week and a half. I wanted videos to
start posting last week. So nothing's wrong. Several people have written me and asked if I've had the baby or if I'm sick or anything in particular. I had a break, had computer tech issues, here we are. So I'm filming this video December 7th. So quick turnaround time to get
back in the swing of things. I'm sure you won't mind. And then from here on out, we'll be back to our regular
three or so videos a week that you all have been
telling me you enjoy and we'll just be rolling from there. So, yeah. (instrumental music continues) All ready. So these cookies here
are gonna go in the oven for about eight to 10 minutes and then we will have double
chocolate chip cookies, okay? Yeah, and you can of course, use non-stick spray on your baking pans. I'm just using parchment
paper because I have it. It's also good if you're
going do the freeze. Freeze your cookie dough for later method, which I have not over 10
people here right now. So 12 to 14 dozen cookies already gone. So that's why I'm not
freezing these at this moment. Okay, so Oreo cookie balls. They've really only
been in the refrigerator I think about 30 minutes
or so, but they're perfect. (instrumental music continues) Here's our first batch
of the double chocolate, chocolate chip cookies. More are in the oven. I've put other cookies. We've been making these too. We've made about 13 dozen. Kids and family have enjoyed
several cookies this afternoon but I have them in this airtight container which is where I'll be
adding these, once they cool. And then I will just put a lid on these. We will probably wait to get in these until tomorrow or so just because everybody's
pretty cookied out now. But I will just cover these and they will be perfect tomorrow. (instrumental music continues) You see how nice these have turned out? You probably won't believe me, but this is a salad I was
working on to go with dinner. Just got chicken in the oven. You know, when I make a
video doing 13 dozen cookies, that was my final count. We're a little cookied
out now, but it's okay. My family will eat them cookies. Anyway, here's some more of the chocolate chocolate chip ones that also came out of the oven, before I put our chicken in for dinner. Don't forget you can click the first link
in the description below to get my new, Easy & Frugal Make Ahead &
Freeze Cookie Baking Book. that is now available over in my shop. And you can use the
special coupon code Hello20 to take 20% off your first purchase, over in the Large Family Table Shop. Thank you for making 13 dozen
mega cookies with me today. And I will see you real soon
with another brand new video. Bye, bye. (instrumental music)
