"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Reply
 
Thread Tools Display Modes
 
Old 09-18-2012, 07:02 PM   #1
Assistant Cook
 
ThePunkHippie's Avatar
 
Join Date: Sep 2012
Location: Ontario Canada
Posts: 38
Freezing Cookie Dough

I love the idea of freezing cookie dough & having fresh cookies on hand whenever I want (also, I have a habit of eating Way. Too. Many. cookies if I make more than a dozen at a time)
So I line ice cube trays with plastic wrap & put about a teaspoonful of cookie dough into each spot. When they're frozen, I take them out & just keep them in a bag that has the name of the cookies written on it (so I know what to look for when I need cooking instructions)

__________________

__________________
My Cookbook Project - Refried Brains: Recipes For After The Zombie Apocalypse
http://www.facebook.com/RefriedBrainsCookbook
ThePunkHippie is offline   Reply With Quote
Old 09-18-2012, 07:24 PM   #2
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I have been thinking about this very subject.

I am going to try it with Peanut Butter Blossoms and Chocolate Crackle Tops.

Do you bake them frozen or thawed?

If frozen do you adjust the time and or the temp.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Old 09-18-2012, 07:36 PM   #3
Assistant Cook
 
ThePunkHippie's Avatar
 
Join Date: Sep 2012
Location: Ontario Canada
Posts: 38
I let them thaw because I'm not sure how to adjust the time or the temp *laughs*
I imagine an extra 5 minutes would be enough at the same temp, but it might vary depending on the recipe

they thaw fast though, half an hour at room temperature is usually more than enough
__________________
My Cookbook Project - Refried Brains: Recipes For After The Zombie Apocalypse
http://www.facebook.com/RefriedBrainsCookbook
ThePunkHippie is offline   Reply With Quote
Old 09-18-2012, 08:50 PM   #4
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
I have three ice cream scoops in three sizes. I use them to scoop out cookie dough depending what size cookies I want to make. I place the raw dough on parchment paper and place in the freezer. All cookies are a uniform size. I then place them in a freezer bag and remove all the air. I bake them frozen. I just add some extra time. Sometimes I will use my Foodsaver instead. If I am making cookies for the Church Fair to serve with coffee, the cramberry cookies are always a big hit. They get medium size cookies. My daughter gets great big ones.

Fall is here. Time to start baking again.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-18-2012, 09:05 PM   #5
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
I use ice cream scoops (dishers) and freeze those lumps.

I usually bake them frozen and they work just fine.

Sound like Addie and I do it pretty much the same way!
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is online now   Reply With Quote
Old 09-18-2012, 09:12 PM   #6
Assistant Cook
 
ThePunkHippie's Avatar
 
Join Date: Sep 2012
Location: Ontario Canada
Posts: 38
I don't have any flat surfaces in my freezer, & I only have 2 baking sheets (which are usually serving rotational duty when I'm making cookies). Otherwise I'd just freeze them like that
I find the ice cube trays are more convenient & compact
__________________
My Cookbook Project - Refried Brains: Recipes For After The Zombie Apocalypse
http://www.facebook.com/RefriedBrainsCookbook
ThePunkHippie is offline   Reply With Quote
Old 09-19-2012, 05:25 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Quote:
Originally Posted by bakechef View Post
I use ice cream scoops (dishers) and freeze those lumps.

I usually bake them frozen and they work just fine.

Sound like Addie and I do it pretty much the same way!
I have only two scoops. Two are the same size. 00=1 tsp. and 20=1 Tbs. What size would I get for a middle size. Today I used the small one as these are for my daughter. She is trying to watch her weight as she has quit smoking due to her cancer. So the small ones are just big enough for a bite. I want to make some cranberry/pumpkin. And I want them to be mid size.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-19-2012, 05:35 PM   #8
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Did someone mention cookies!

For two bite cookies I use a purple disher size 40 that is approx. 1.6T and for big cookies I use a yellow disher size 20 that is approx. 3.2 T.

So at my house I would use your 1 T for 1 bite cookies!
__________________
Aunt Bea is offline   Reply With Quote
Old 09-19-2012, 08:06 PM   #9
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
My favorite is a #30 I believe, it has a black handle. For larger I use a #24 (red handle). I have 4, one that is 4 oz. (gray handle). Blue handle I use for cupcakes.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is online now   Reply With Quote
Old 09-19-2012, 08:40 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,052
Quote:
Originally Posted by bakechef View Post
My favorite is a #30 I believe, it has a black handle. For larger I use a #24 (red handle). I have 4, one that is 4 oz. (gray handle). Blue handle I use for cupcakes.
What brand do you have. I have Oxo. The numbering system seems to be different. Where did you get yours? I've seen some of the reviews of Oxo and it seems the latest ones are rather cheesy and break eaisly. I have had mine for several years and have never had a problem with them. I looked at Oxo and they only offer small, med. and large. I would like to see other brands. The reason I have the Oxo is the handle. It is more comfortable for me. I don't want to buy the latest ones if they are going to fall apart the first time I use it for cookie dough. And according to the reviews, that seems to be the problem. It can't handle the dough.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Reply

Tags
cookie, dough, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.