I just got this tip and thought it would be great to share...........(the "I" is not ME)
When I make a batch of cookies, rather than bake them all at once, I just bake a few. Then, I line my bar pan with parchment paper and use the medium scoop and fill the pan with scoops of dough. When the pan is full, I put it in the freezer. Once the dough freezes, I put the scoops in a gallon size Ziploc bag. Then, when I want to make some cookies I just pop them in the oven. It’s great to have fresh homemade cookies for an after school snack. I put 6 cookies on the medium bar pan and let them sit at room temp while the oven is preheating, then I bake them for the usual time. You can put them in frozen, but you may need to add a few minutes to your cooking time. It’s also handy to have on hand when someone says I need a dozen cookies for school tomorrow! Plus, I don’t end up eating as many as if I baked the whole batch at once! I like this much better than the frozen dough in a bucket, because you don’t have to wait for it to thaw enough to be able to scoop. I’m sure you could do the same thing with pre-made dough from the store or the stuff in a bucket if you didn’t want to mix up the dough yourself.
Good idea. but it helps to have a bigger freezer than I do for this kind of thing. I put some in ziplock bags and pop them in the freezer, but the scope plan is wise.
Good idea. but it helps to have a bigger freezer than I do for this kind of thing. I put some in ziplock bags and pop them in the freezer, but the scope plan is wise.
What a great idea! But alas, I also have a tiny freezer. Some day though when I have a huge freezer I'm so using this idea. I love the idea of being able to make things early and then thaw and cook as you need them, never thought of it with cookie dough though. Thanks!
09-25-2007, 01:17 PM
Cookie Tip
I put some in ziplock bags and pop them in the freezer, but the scope plan is wise.
