I don't remember where I read, heard, or saw the recommendation that
cookie dough be refrigerated for several hours (even days) before
baking. Have you ever done that? Dough for drop cookies, not for
rolled cookies.

I've posted a recipe for Ground Raisin Cookies several times. I made a
double batch of the dough on Friday or Saturday and baked a couple dozen
and left the rest of the dough in the fridge to do whatever it would do
until I got around to baking them.

I baked them this evening and Oh, My Alex! These suckers are delicious.
What happened is that the dried fruit in the cookies (cherries,
cranberries, and apricots‹I never use raisins in them) rehydrates some
and you can actually taste the fruit. The cherry bits are wonderful. I
ground them using the coarse plate this time, instead of the small-hole
plate.

So that's my recommendation ‹ you could call it planning ahead if you
want to. Mix the dough and let it sit, covered, in the fridge for at
least 36-48 hours before baking.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Who Said Chickens Have Fingers?
10-30-2009