Just wanted to know how long cookie dough can stay if it is kept refrigerated, not frozen. I have been trying to stream line and simplify some things for when I am not around and thought it would be easier to have buckets of cookie dough ready to just scoop instead of the roll, freeze and cut method I have been doing. Any ideas, or other suggestions would be great! TIA!!

Amber

Is your cookie dough homeade? That would make a big difference.

Have you ever tried scooping the cookie dough, laying it on wax paper and then freezing? That way you can pull out as many or few as you need.

Refrigerated, home made doughs are probably only good in the fridge for a week, maybe two. Some doughs don't hold well at all. Oatmeal cookies will dry out-the oats suck up every bit of moisture.

Sugar cookies do ok. Preparing and freezing will give the best results.

Thank you for the suggestions!
To clarify, they are home made doughs. The problem is that there is a lack of space as well, so I am trying to do something compact as well as "idiot proof". The good news is we do go through a lot of cookies and I am doing new batches at least once a week, so hopefully it will be ok. I have been rolling and freezing logs, but because of outstanding circumstances, I am usually not the person baking nor in the kitchen when they are being baked, and the people baking them get confused about how much to cut and how long to bake them. I am try to simplify the process so that anyone can bake the cookies and I don't know to worry about consistency.

My cookies are made, scooped and placed on a cookie sheet and thrown in the freezer for about an hour. I then pull them out and throw them in a large ziplock bag and back into the freezer.

When it's time to bake, I pull out what I need, and throw them straight into the oven (well, on a sheet pan, of course). I like baking them from the frozen state, as they do not spread as much and I get a much thicker, chewy cookie.

Thanks! Sounds like a great plan!