Make now, Bake later

I like to make things ahead of time, freeze and then bake later. Especially cookies! I try to keep sweet things at a minimum around the house, so this really works well for us. You can bake just one or a dozen. Because you end up with a fresh baked cookie, I prefer doing it this way rather then baking first and then freezing.

I have found that it works well to make a batch or a half batch of cookies, scoop them into balls and place them on a pan or a tray lined with parchment paper. You can place them close to each other without touching. Then they are ready to be placed in the freezer. I keep them in the freezer for an hour or two, and then they are ready to be removed and placed in a freezer bag. They keep well in the freezer for 3 or 4 months. Just place as many as you want to bake on a cookie sheet covered with parchment paper, wait about 20 minutes and pop them in the oven. Bake them according to the recipe.

We recently wanted a little something sweet, so I took these Chocolate Fudge Cookies with Toffee and Dried Cherries out of the freezer and in less than 30 minutes we had a couple of cookies. These cookies are so good! The cherries add a chewy sweetness, the toffee adds a crunchy sweetness and the chocolate, well it needs no explanation!

 

Enjoy!