I mixed up a batch of these (batter tastes great BTW), but I'm experimenting with the long-term options: I scooped out 16 balls of dough with a tablespoon scoop (dipped in ice water for each dip), and I'm freezing them on a cookie sheet. That's about half the batch. The remaining half is sitting in the fridge. Tomorrow I plan to see how long it takes to bake a sheet of frozen cookie balls (my guess is 15-16 minutes from frozen with the sheet rotated front to back halfway through). If this works, I'll freeze the rest as balls to bake when desired. Otherwise I'll bake the rest for immediate consumption :)

• Reply