In regards to baking with refrigerated cookie dough,I have been asked to bake cookies for a class reunion to be an after dinner desert. I am familiar with the traditional way of baking cookie dough. I am going to bake at least four different kind of cookies. I assume I will make the cookie doughs and refrigerate the four different doughs in bowls over night and then bake them off the next day. Anything I should be aware of that is different than the traditional method of baking without the overnight rest in the refrigerator? Thank You! The mixing and refrigeration overnight is a great idea to keep from having to do it all at one time!

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