I’ve always felt a little leery of freezing things. I’m not sure why. I may have been traumatized as a child by eating bread that had been frozen; it just wasn’t the same, but frugal adults argued against my wise taste buds. But little by little, I’m overcoming my aversion to the freezer. (I even freeze my homemade bread now, but I always toast it, so I can’t taste the freezer taste. . .I know it’s there.)
Now I love having frozen cookie dough on hand. I make a double batch and hide the extra dough from my husband. He would eat it all. Seriously.
I cook one batch and freeze the other. Then I can pop a couple cookie dough balls in the oven whenever company stops by, when E. fills up a sticker chart, or on rainy days when I have two boys cooped up in the house. (The cookies are for me, not them. They don’t need any more energy.)
First, whip up a batch of your favorite cookies, scoop the cookie dough into an ice cube tray (one cookie per slot). Alternatively, you can place them on a cookie sheet and stick the whole thing in the freezer. My freezer is teeny tiny, so we use the ice cube tray method.
Let them harden in there for 24 hours and then scoop them out into a ziploc bag or other freezer storage container. As a side-note, I don’t recommend leaving them in the ice cube trays for weeks. They might get freezer burn and never get over it. Just saying.
Then any time the kids whine too much, you have an impromptu date night on the couch, or you just need an afternoon pick-me-up, throw a few, five or six, or, heck, a whole dozen if it’s been one of those days into the oven. You don’t have to defrost them or anything. Follow the recipe directions for time and oven temperature, but add a couple minutes onto the original cook time.
Last time I made these, I also rolled some into tiny balls to add into homemade ice cream sometime. I can’t wait to try it.