When I make cookies, I double the recipe and freeze at least half for another time, but in order to have fresh baked cookies, I freeze the dough instead of the baked cookies.
But first, my tip for perfectly uniform cookies....
Instead of using teaspoons to make the cookie dough balls, use a spring release scoop (I call it an ice cream scoop, but technically, it's called a spring release scoop. Whatever.) I got mine at Wal-Mart.
Just scoop the cookie dough and scrape the bottom on the side of the bowl to level it off. Then press the handle together and voila! Perfect cookies that are all the same size (no more fighting over the biggest one). Plus it's way easier than scraping teaspoons.
I use parchment paper on my pans to make clean up easy and to prevent the cookies from sticking.
When I freeze the cookie dough, I scoop the dough onto a baking sheet like usual, but instead of putting it in the oven, I pop it in the freezer for about 15 minutes until the dough balls are hard (You should've seen Hubby's face the first time he saw me doing that.) Then, I throw all the balls into a ziploc freezer bag and we can have fresh baked cookies within minutes anytime we want! Which is actually kind of dangerous for some of us....
|A batch of cookie dough ready to go in the freezer.|
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