Well, sort of.
A couple of weeks ago I made a gigantic batter of oatmeal chocolate chip cookies. Now that I see this picture and think about it, it was probably a little too big for my Kitchen Aid. But good ol’ yellow (I’ve never called it that before) did a darn tootin’ good job.
I wanted to make the cookies for a co-workers birthday, but thought to double the recipe and freeze the extra it so I could quickly bake up some cookies at a later time. I was already baking at 9:30 on a school night, so I decided to make it worth it. I had never frozen my own dough before (at least I can’t remember), but I grew up on the store-bought, break-and-bake/eat-it-before-it-ever-makes-it-to-the-oven-stuff so thought it can’t be too different.
Well, it worked out and the cookies were enjoyed baked “fresh” 2 more times.