Kari, freezing has an important difference from chilling, in that water in frozen doughs is inert, and therefore not going to be absorbed the way you think it is. I've done a lot of oatmeal cookies from frozen, scooped dough, and as long as you flatten them a bit before they go into the oven they perform fine. Make the dough, scoop, and freeze right away and you should be fine. Susan

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