frozen cookie dough

In technique on September 10, 2012 at 12:10 am

here’s the best idea ever: make a whole bunch of cookie dough, freeze it in cookie-sized portions, and bake off one or two when you have a craving, instead of eating a whole batch at one sitting.

here’s the second best idea: thick, chewy oatmeal raisin cookies.

so i did it – i made the dough and used a small ice cream scoop to portion-out several dozen cookies. then i froze them, and stored them in an air-tight container in the back of the freezer.

then one night when freshly baked cookies were necessary, i preheated the oven to 350 degrees, and baked six. they took just under 15 minutes, obviously longer than dough at room temperature.

now, as you’ll see, they came out a little uneven, color-wise.

(and they weren’t quite as thick as the originals. i wonder why?)

but, having baked some fresh as well, i have to say that there was absolutely no loss of quality or flavor. if anything, the pre-frozen may have even had a better, chewier texture.

i’m a fan.


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