Frozen Cookie Dough Ideas
I know from living and eating my last batch of ginger snacks that the dough stayed frozen and good since last October 2001. They were delicious and it made alot. I always make cookies ahead and freeze but forgot this batch. My mom got a couple of these rolls of frozen dough and was so thankful. She is on oxygen 24/7 and cannot do alot. But she can start the stove, slice the roll of dough to the amount she wants and cook them.
Hope this helps you see cookie can can stay frozen as long as well wrapped. I double wrap all my rolls.
Jana in Nova Scotia
Date: Mon Jul 8, 2002 3:32 pm
Subject: FROZEN COOKIE DOUGH
I"m guessin you thaw then slice right? I'm just trying to plan this out here cause I wanna have stuff to do while I'm trying to stay outta the stores. I was doing pretty well but then got totally frustrated w/the top drawer of my scrapbooking stuff trying to find which pair of scissors I wanted to use. Know what I did? I ran to Home Depot and bought some peg board ($2.25), hooks (8 for $1.59 x 2) and then the spacers so DH can hang it on the wall ($1.59)! So for less than $8 I have sooooo much more storage space for my craft stuff! YIPPIE!!!
Cookie dough will not freeze like a rock. I always used to cut it
frozen. Although this was in a refrigerator top freezer, not a deep
I always freeze the cookie dough on a sheet in lumps (drop cookie style) and then bag. I don't think they have ever stayed in longer than two months, but they always tasted great. I have also been known to nibble on them raw (I am addicted to raw cookie dough) and they tasted fine as well.
We bought a package of the Nestle ones and froze it for about 5
Pulled it out this past weekend and they were WONDERFUL!!!!
Now with all this discussion of doing it ourselves, does anyone have
a recipe (or an idea about how to actually do it) that includes the
carmel centers in the cookies?
These are the cookies in the cold case that are in small sheets of 12
per package. The log concept won't work with these.
Just wondering why you couldn't put the caramel in the center before making the log and then freeze? I would probably try something like that. Just my opinion though.
Faye in Ohio
Taking that idea one step further......if you want to have it only in the center so the caramel doesn't melt all over the pan why not make two logs. One with caramel and one without. Cut them up and then put a w/o slice on top of and under the with caramel slice. Sounds complicated, but I'll bet it would go real quickly.
Just a thought.
--- In Budget101_@y..., "Faye Dearth" <fedearth@d...> wrote:
> Just wondering why you couldn't put the caramel in the center
before making the log and then freeze? I would probably try
something like that. Just my opinion though.
> Faye in Ohio
The cookie is actually a chocolate chip cookie with a carmel center
when eaten. You can't see the carmel at all, only when you bite into
the center of the cookie. If you cut the cookies from logs, you'd
have a cookie that you could see the carmel in and I believe without
the cookie base on the cookie pan, you'd probably have a mess as
well, when you tried to remove them from the pan.
Thanks for trying,
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