This really works! I did discover that some varieties don't spread as well; thawing them briefly (5 min. or so) or lowering the oven temperature about 25* usually solves the problem. I've been freezing my cookie dough for many, many years (at one point, I was making over 4,000 cookies between Sept. and Dec. to make Christmas gift boxes for friends and co-workers), and this method is the best way to get it done.

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