Towards the end of May I baked some delightfully chewy, not overly sweet, Oat Chocolate Chip Cookies, courtesy of “The Clever Cook“, by Lucy Doncaster. The first batch made a lot of cookies, roughly four dozen, but it wasn’t quite enough for what I was baking for. Two full batches would’ve been far too many so on a whim I halved the second batch, put one half in the fridge to chill for an hour before baking, and put the other half in the freezer.
There are general rules to follow about freezing cookie dough with respect to what ingredients you should and shouldn’t freeze. I don’t happen to know what those rules are, I just know that they’re out there, and I didn’t bother to look them up before freezing the Oat Chocolate Chip Cookie dough. Thus, this became an experiment!
To prepare the dough for the freezer I formed it into a roll, imagining myself slicing off even portions and placing them straight onto a lined baking sheet, much like the pre-made cookie dough you can often find in the same aisle of the supermarket that has biscuits and other pastry dough in ready-to-go tubes. I then carefully wrapped the roll in a couple of layers of plastic wrap, being mindful to push as much air out as possible, and popped it in the freezer. Two months and a couple of days later I took the dough out and put it in the fridge to thaw for 48 hours before the unwrapping and baking began.