The other day I made a big batch of oatmeal-chocolate-chip cookies (check out the recipe here). The cookies are delicious but they make 4 dozen cookies which is way more than two people should ever have lying around the house, so I decided to freeze half the batch for later. After all, how great is it to just pop homemade cookie dough in the oven and have warm, melty cookies on demand?
Freezing your cookie dough is super easy. Just follow these steps:
1. Roll the entire batch of cookie dough into balls just like you would if you were baking them.
2. Fill a baking pan or tray with all the rolled cookie dough balls, leaving just enough space between the cookie dough balls that they don’t get stuck together.
3. Stick the filled pan in the freezer. You don’t need to cover it, but make sure to keep it flat so the balls don’t move around and get stuck together. Freeze until the cookie dough balls are hard–this shouldn’t take more than 15 minutes. Meanwhile, take a gallon sized zip top freezer bag and label it with the recipe name, date, cooking temperature and time details.
4. Remove the pan from the freezer. Take all of the cookie dough balls out of the pan and place them in the labeled bag.
5. After filling, lay the bag flat (flat takes up less space). Remove as much air as possible. I like to zip the bag almost all the way and then stick a straw in the bag to suck out the excess air before I finish zipping it.
6. Stash the cookies in the freezer for later!
7. When I go to bake the frozen cookies I usually only thaw the cookies while the oven is preheating. I just let them bake about 2 minutes longer than the original recipe states.
tips on freezing cookie dough taken from http://www.goodlifeeats.com