I've frozen cookie dough before, and haven't been entirely happy with the baked results. I know some bakers who have frozen baked cookies--can the results be as good as baking fresh cookie dough? Perhaps I don't wrap my dough well enough--I have tried the famous David Leite recipe (put to rest in the fridge), and didn't think it was better than baking a dough I've just made. And can any dough or cookie freeze well--for example, Amanda's chocolate oatmeal cookie, or Claudia Fleming's brownie cookie?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)