Hi Kari, great points made, all around. We've found that in most cases thawing the dough overnight and then letting it rest at room temperature brings the dough back to the original, desired consistency. Oats do tend to present a problem though, as they absorb liquid when the dough rests. In these recipes, you can consider soaking the oats in milk briefly before draining and adding to the batter. Also be sure to use old-fashioned oats if you're not already doing so, as they're hardier than instant or quick-cooking oats and will maintain a pleasant texture. Hopefully this prevents the dough from drying out and give you the cookie consistency you're looking for. Kye@KAF

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