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Since I never know when a cookie attack is going to happen, I like to keep a batch ready in the freezer at all times. They're perfect for unexpected guests, quick dessert or anytime you want a little treat.
Line a baking sheet (or any firm tray that will fit in your freezer) with parchment or wax paper. Portion out the dough like you would if you were baking (except, don't worry about the spacing). Stick the sheet into the freezer for a few hours or until the dough is mostly frozen (they should be firm and not sticky/gooey).
Once frozen, you'll be able to pick them up and put them into an airtight container. I prefer a ziploc freezer bag, it takes up less space and I can write the cookie type, oven temp and time needed right onto the bag. The dough should keep for three months, but good luck making them last that long!
For best results you should let the dough thaw before cooking (only take out what you're going to use). Tossing them directly into the oven will result in undercooked middles (which are sometimes wonderfully tasty). If I'm going to put them in frozen, I usually lower the temp a bit and keep them in longer. However, you'll have to pay attention because the edges will crisp quicker than the frozen middle can cook. The perfect time/temperature ratio will depend on your cookie recipe.
Note: This method works best for drop cookies. Drop cookies are cookies that are made by forming balls of dough and dropping them on to the pan (such as chocolate chip, oatmeal, etc.).
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