As suggested in another site, for some reciped I often portion out all the cookies onto one sheet, much closer together than for baking, put into the freezer or the fridge. Then when time to bake put them properly spaced on the sheet. My oven is such it's not great baking two sheets so I leave the dough in the fridge, or freezer at that point until one sheet is nearly done, then bring out the other sheet.
For me this is especially useful when the cookies are ones that are balls that get tossed in something like sugar, or apple pie spice, etc. before baking. Prefer that be done after the refrigeration stage, right before the oven.

• Reply