You know that mom who is super organized and has bouncy hair and has kids who eat their vegetables? I'm not her. Not by a long shot. But I am the mom who always can give you a fresh baked, homemade cookie any time you want one. The trick is flash freezing. I figured this technique out a few years ago when I realized that most cookie recipes made way too many cookies to eat in one sitting. I mean, it's not like I'll turn down a day-old cookie (or even a week-old cookie), but I like my cookies best when they are warm and fresh. It finally dawned on me that I could freeze them and only cook the cookies I needed for one sitting! I have found that flash freezing works best for drop cookies. Drop cookies mix up quickly into a soft dough that, as the name implies, you drop by the spoonful onto a cookie sheet. No fancy cookie cutters or special techniques required! Most chocolate chip and oatmeal cookies are drop cookies.
Flash freezing has worked well for every drop cookie recipe I have tried, so that's what I'm going to tell you about today.
Line a cookie sheet with parchement paper or wax paper. Follow a drop cookie recipe up until the point where the dough is completely mixed and ready to drop onto the cookie sheets.
Need recipe inspiration? I've compiled some of some of Spoonful's best drop cookie recipes.
Drop the recommended amount of dough (usually 1-2 rounded tablespoons) onto your parchment or wax paper lined cookie sheet. If the recipe calls for you to slightly flatten the dough, go ahead and do so now. Remember that we're not baking these right now, so they won't spread out. Therefore, it's okay for your dough balls to be very close together, as long as they are not touching.
Find a level spot in your freezer and place the cookie sheet with the dropped dough into the freezer. Freeze for at least 1 hour. (If you'll be keeping them in there for longer than an hour, you may want to lightly cover them with another piece of parchment or wax paper to keep them from drying out).
Meanwhile, on your re-sealble plastic freezer bag, you may want to use a permanent marker to write the date you made the dough, as well as the recommended oven temperature and cooking time. When the dough balls are firm, after about an hour, remove them from the freezer. Pop them off of the lined cookie sheet and transfer them into the resealable freezer bag. Put the bag back into the freezer, and cook as needed. Most recipes will keep for at least 3 months.
When you are ready to cook your dough, preheat the oven the recommended temperature. Place your frozen cookies onto a cookie sheet, at least 2-inches apart. Bake as directed. You may need to add a few minutes of baking time, but usually no more than 5 minutes need to be added. Cool and serve with a cold glass of milk!
Read more from Marigold on her blog, Hideous! Dreadful! Stinky!