Melba's Jammin' wrote:
>
> 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.

We do that all the time. It's very dry here in the desert and it helps
the flour rehydrate properly. However we did it when we lived in cold
and wet climates. Seems to improve the flavour.

>
> 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.

Sounds good.

>
> 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.

Sometimes it's just a matter of having time to mix it up but not time to
bake it just then.
We also leave bread dough in the fridge as well as yeast-based
pancake/waffle batters.