There is just something about a fresh baked cookie! You cannot eat just one and don’t forget the ice cold milk. Delicious.
But, there is a time issue… Measuring, mixing, scooping… it does take a little time.
I make a batch of cookies once a week and used to bake all of them at that time. Three days later, the cookies are starting to go stale. YUCK! What a waste. So, I combined the delicious taste of a fresh-from-the-oven cookie with a time saving technique.
Next time you make a bowl of cookie dough, bake two batches and freeze the rest! I scoop the dough (using a Pampered Chef cookie scoop but any quality scoop will work) onto a cookie sheet covered in wax paper. Then, I pop them into my freezer just until frozen. Once you have these tempting morsels frozen in expectation of the day they grow up into big cookies, you can place them in a freezer bag and store them for up to three months. Yeah, three months… like it will take that long for me to get to them.
To bake, just place them on your cookie sheet as you normally would and pop those cookies in the oven. Adjust your bake time slightly longer or thaw the cookies on the counter before baking.