1. When the kids have friends over, they all like to pull some of these out and bake them. As a matter of fact, Logan and friend baked some of these macadamia cookies and some of the Chocolate Chip Toffee Cookies (both from our freezer) just yesterday!
2. If you need a "happy" for a friend, a batch of cookies, on a cute plate. makes a great little gift!
3. There's always a need to carry a dish to an event. On those occasions when you're really crunched for time, cookies from the freezer are great for this!
4. We use them for a quick dessert for the four of us on week nights. I like that I can just bake four cookies, which helps with portion control. I do usually cook an extra one or two to put in Larry's lunch the next day!
As I've shared before, I make my dough, line a cookie sheet with parchment or wax paper, using a cookie dough scooper (this help with making uniform-sized cookies so that they all cook evenly), and slightly flatten the mound of dough with a clean hand that is sprayed lightly with cooking spray to keep dough from sticking to my palm. Flattening the dough has two benefits: the dough freezes faster and cooks faster! I then put the cookie sheets of dough into the freezer. After the dough is frozen, I pop them into a label gallon-sized zippered bag.
Cookie sheet with flattened dough Aluminum foil sprayed with cooking spray makes a decent substitute for parchment or wax paper in some applications, such as this one.
Macadamia White Chocolate Chip Cookies
1 cup butter, softened
1 1/2 cups white sugar
1/2 cups brown sugar, packed
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 oz. white chocolate chips
1 1/2 cups chopped macadamia nuts
Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper.
Cream butter and sugars in large bowl until blended and fluffy. Add eggs and vanilla; beat well.
Blend in flour, baking soda, and salt.
Stir in white chocolate chips and macadamia nuts. (I dusted mine with a bit of flour ~ C.)
Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. Remove to wire racks to cool.