I have done the frozen chocolate chip cookie dough in the past because I too thought it would be a great idea. Unfortunately, I did not think they baked up the same as they do when they are not frozen. Because I use real butter they tend to be somewhat flat but once frozen they were pretty thick. The consistency just wasn't the same. I started out by trying the same temperature and time but found I had to cook them longer. Any suggestions? I would love to try it again to be ahead on the Christmas baking. (Ahead for me, that is!) Martha, the first thought that springs to my mind is to flatten the dough balls before freezing; or thaw, then flatten, then bake. I'm thinking perhaps the milk solids in the butter are staying frozen longer than the oil, and preventing the cookies from spreading. If you flatten them, at least they'll be partway there. Give it a try, let us know what happens - PJH

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