Portion Control Trick For Homemade Cookies

First, decide what cookie dough to make.

Second, make the cookie dough according to the recipe, shape it into balls and place on a parchment or wax paper lined cookie sheet, like so:

Third, choose a container to use for gift-giving (or freezer storage, waiting for that long-awaited-cookie craving)

Fourth, fill up your chosen container with frozen cookie dough.

Close the lid and attach a label that gives simple instructions for storing and baking.

*The real credit for this genius idea goes to Mel's Kitchen Cafe

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Also, try this trick from the Fooducate Blog

I put my finished oatmeal raisin cookie dough into an ice cube tray! And, then I froze them and dumped them out into a freezer bag. Now if I want a fresh baked cookie, I heat up my oven, get out a baking sheet, and bake a reasonable number for my family.

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Just Remember Ashley & Sierra's advice about baking frozen cookie dough:

(or just check out this blog post about any possible cookie-baking blunders!

To use frozen dough, set on cookie sheet at room temperature while oven is preheating, 15-20 minutes. It takes the frost off and bakes perfectly.