Freezing Cookie Dough

I got this idea from that fundraising group that sells tubs of cookie dough...

I started freezing batches of cookie dough. So I'll make a few different kinds, might be lemon, snickerdoodles, choc chip, peanut butter, rum & raisin, oatmeal etc etc and you can store them in ice cream containers or rock n' serve's (which is what I've done). It means next time you've got a visitor coming you just lift out the dough and use a melon baller to scoop out dough for each cookie (I use a melon baller sized ice cream scoop. It also means you don't have to bake 4 dozen at once, or that you can bake 2 types at once for a bit of variety :D

I do it all the time with my choc chip biscuits. I make a huge batch & freeze it in a log with baking paper... so I just cut the slices off & into the oven. I love having hot biscuits...

i was just wondering the other day whether home made biscuit mix would freeze. thank you for reading my mind

You women are giving the rest of us a bad name, lol!!!

I just found out you can actually BUY premade cookie dough - the only problem in my household is that it never lasts long enough to cook!!

Could I grab some of those yummy sounding recipes please Niliac??

great idea!
What's a rock n serve?
Is it hard to scoop when frozen?

I will double a batch if its only 2 dozen so it makes 4, I will usually bake 1 dozen and freeze the remaining dough.

Here are a few of my fave recipes. Please keep in mind whenever you make a new batch of cookies you haven't made before PLEASE watch it carefully. As different cookies burn depending on the size of the cookie (so remember what instrument u used to measure - which is why I always use my truffle scoop) and the workings of your oven. These recipes come from some of my fave blogs.

Best Ever Chocolate Chip Cookies - From Coconut & Lime Blog


Ingredients:
1 cup plus 6 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
8 oz semisweet chips (I used Hershey's Special Dark chips)

Directions:
Preheat the oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl combine flour, salt, and baking soda. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter. Once combined, add chips and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Smoosh them down a little then bake until light brown, about 12 minutes. Let cool if possible then serve with plenty of cold milk.

Yields: aprox. 2 dozen cookies, depending on size

Dark Chocolate Chocolate Chip Coconut Cookies - Coconut & Lime Blog

Ingredients:
8 oz semisweet chocolate chips
3 oz flaked coconut
2 oz unsweetened chocolate, melted and cooled
1 egg, at room temperature
1 1/3 cup flour
1 1/4 cup butter, at room temperature
3/4 cup sugar
1/4 cup dark brown sugar
1 1/2 tablespoon cocoa
1 1/2 teaspoons vanilla
1 teaspoon baking powder
pinch salt


Directions:
Preheat oven to 325. Grease or spray 2 cookie sheets. In a large bowl cream together the butter and both sugars. Add the egg and vanilla and beat well. Slowly add in the melted chocolate. In a small bowl, whisk together the flour, baking powder, cocoa, salt and coconut. Slowly beat into the chocolate butter mixture. Mix until well combined then fold in chocolate chips. Drop in 1 tablespoon amounts 1 inch apart on the cookie sheets. Slightly flatten each cookie with the back of a spoon. Bake 13 minutes or until no longer shiny. Allow to cool about 3 minutes in the pan then remove to a wire rack. Incredible warm or at room temperature.


Should yield about 20 cookies.

Taste of the Tropics Oatmeal Cookies - Lime & Coconut Blog


Ingredients:
8 oz (total) chopped macadamia nuts and semisweet chips* (I did 4 oz of chopped macadamia & 4 oz of dark choc chips but you can play and add more nuts or less so long as it equals 8 oz)
3/4 cup light brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
1/4 cup unsweetened coconut** (I just use desiccated coconut)
4 tablespoons butter, at room temperature
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 egg



Directions:
Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter, vanilla and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, coconut, salt, nutmeg, and oatmeal. Mix until well combined. Fold in nuts and chips. Place 1 tablespoon sized blobs of dough on the cookie sheet (about 1/2 inch apart) and bake for 12-14 minutes or until they look "set" and the bottoms are just brown. Carefully, remove to a wire rack to cool completely.

Yield: about 2 dozen cookies


*My mom bought me a bag of these Mauna Loa Premier Baking Pieces: Macadamia Nut Hershey Special Dark chips. It's basically a combination of coarsely chopped nuts and semisweet chips. If you can't find a bag near you (I can't even find a mention of it online, although I know they've been out for at least a year) just substitute a combination of macadamia nuts and chocolate chips to equal 8 oz with your preferred proportion of chocolate to nut.


**I find that unsweetened, dried coconut is often sold very cheaply at health food stores. If you can't find it and have to substitute sweetened flaked coconut, you might want to reduce the amount of sugar you use accordingly.

I'll post a recipe for snickerdoodles later (although I think I already posted one)

ETA: Nah not too hard if you use a melon baller or scoop. I have done it christy's way and roll them in logs but I found that too annoying LOL so I only do that for the sugar rolled biscuits (where you roll the log in sugar). Otherwise just leave it on the bench for 15 mins and it will be scoopable ;)