Certain types of prepared cookie dough can be refrigerated or frozen to bake off for future enjoyment. Just recently, I put together another batch of brown sugar chippers with the understanding that portions of dough would be stored in the freezer (my freezer “pantry” sort of thing going on) and baked-to-order sometime in the not-too-distant future. I did the same with my joy of toffee cookies. The ingredients in each “creamed” cookie recipe combine to create a dough stable enough to endure a rest in the freezer–the elements that contribute to this stability are a respectable amount of butter, the correct balance of sugar and eggs, and enough flour to promote and develop texture. Over the years, I have found that the best way to store this type of drop cookie dough cookie dough is to divide it into the portion size called for in the recipe, freeze the plump scoops until firm, wrap them two to a package, and tuck them into a self-sealing freezer bag or sturdy lidded container.