I have found most cookie dough can be made ahead of time and baked later. Be sure to tightly wrap the rolls of cookie dough in plastic wrap, chill in the refrigerator, and then freeze.
For drop cookies, I freeze them on a baking sheet, then transfer them to freezer bags. This works great for chocolate chip, sugar, oatmeal, and peanut butter cookies. Thaw the cookie dough for 30 minutes before baking.
By Bobbie G from Rockwall, TX
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