I find it’s always handy to have some homemade cookie dough in the freezer. Right now, I have about four different kinds sitting in the cold: cinnamon snaps, chipotle gingerbread, cream-cheese pecan, and bourbon-cranberry shortbread. It’s becoming a little bit epic at this point. In fact, I promised some friends I would make some chocolate-chip cookies and some chocolate cookies with cocoa nibs and lime, so I can look forward to those being there later.
At this point, I’ve portioned out all the dough into scoops or cut-out shapes. The uses at this point are numerous. If I just want a few cookies, I take them out of the freezer and pop them on a tray and load them into in the oven or toaster oven. Fifteen minutes later, I have a homemade dessert ready for friends.
Another benefit? If you have a toaster oven at work, you’re all set to go to have freshly baked cookies in as a midday snack. A good way to earn some brownie (or cookie) points with your boss and co-workers.