On Nov 17, 9:58*pm, 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.

Better yet, refrigerate it for a few hours, cut it into squares, and
then freeze it in plastic wrap.

Then whenever you want, take some squares out and bake them. They will
turn into circles if the dough is of average consistency.

Fresher is always better, but the frozen dough will keep quite a
while.