This has been one of my secret weapons for years. It's perhaps most noticeable with oatmeal cookies (quick cooking vs regular,) Aside from the science/taste/texture issue, I prefer a marathon mixing session of different doughs followed by chilling and freezing dough balls. Allows me to mess/clean the kitchen (omg, I won't get into how I HATE dishes) and bake the next day or as needed, Living in California, winter nights are often the perfect temperature to leave covered bowls on top of the car in the garage,

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