I usually halve cookie recipes as I don’t want two or three dozen cookies lying around to A, be consumed at will and B, go stale and end up being tossed.  That is, until now.

Last week I stumbled upon The Pastry Affair’s brilliant suggestion to freeze cookie dough.  Simply make an entire batch of cookies, roll them into balls, freeze them on a plate for about an hour (or more, no worries if you forget about them), and then secure them in a freezer bag with the type of cookie and baking instructions written on the outside.

Next time you’re jonesin’ for a cookie and don’t have the time or desire to whip up an entire batch?  Problem solved.  Simply pop a few of your own pre-made cookies on a cookie sheet and voilá.  Talk about game changer.  Mid-week cookies just became a breeze.