Few comforts hit the spot like a warm, freshly baked cookie.
The rest of the dough becomes what I call “emergency cookies.”
The cookie dough bakes like it hasnt aged a day.
I ate a whole batch of emergency peanut butter cookies last week (guess why!
), from dough I made in June.
They puffed, they browned, I ate; they got the job done.
Most cookies made with butter, sugar, and eggs are good candidates for shaping and freezing raw.
How to portion and freeze cookie dough
1.
Line a large baking sheet with parchment paper.
They can be close together since youre not baking them like this.
take a stab at fit as many on the sheet as possible.
Consolidate your dough balls
Take the cookie sheet out of the freezer.
Peel all the cookies off of the parchment and drop them into a zip-top freezer bag.
Squeeze out as much air as you might and seal it.
They should be quite firm so none of the cookies will mush into the others.
Leave the rest of the cookies in the bag, with the air squeezed out, in the freezer.
Bake them according to their original recipe, adding two or three minutes to the suggested baking time.
No need to break out the mixing bowl, just choose the oven and bake.
Depending on how big the emergency is, you might find that the cookie dough is good enough as-is.
