How to Freeze Cookie Dough
Freeze heaping tablespoonfuls of cookie dough on baking sheet for 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen cookie dough, 2 inches apart, on baking sheets. Bake at 375°F for 15 to 16 min. or until golden brown. Cool as directed.
Prepare dough as directed; spread into greased foil-lined 15x10x1-inch baking pan. Bake at 375°F for 18 to 20 min. or until golden brown. (Or, bake in 13x9-inch baking pan for 20 to 22 min.) Cool completely in pan on wire rack. Cut into 36 bars. Makes 36 servings, one bar each.
Prepare dough as directed, omitting the walnuts and using one of the following options: Chocolate Chunkaholic Cookies: Stir in 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped. Drop scant 1/4 cupfuls of dough onto baking sheets. Bake at 375°F for 12 to 14 min. or until golden brown. Makes 22 large cookies or 22 servings, one cookie each. Double Chocolate Chunk Cookies: Stir in 3 pkg. (4 oz. each) BAKER'S Premium White Baking Chocolate, coarsely chopped. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets. Bake at 375°F for 11 to 12 min. or until lightly browned. Makes 4 doz. or 48 servings, one cookie each.