hmmm

[tisiphone]

Dear Pillsbury,
I'm afraid I don't consider anything made with refrigerated cookie dough to be "very special".

urg,
me.

Comments

[skreidle.livejournal.com]

I dunno, there are some pretty darn tasty baked goods to be made from refriferated dough. As good as homemade? Nope, but pretty tasty all the same. :D

[fionnbharro.livejournal.com]

Actually, if you make your own cookie dough, and refrigerate it for 24-36 hours, it gives a chance for the liquids held in emulsion to interact with the dry ingredients.

See here: http://www.nytimes.com/2008/07/09/dining/09chip.html

[tisiphone.livejournal.com]

The only thing that's ever happened when I've done that is that the dough has become stiff and unpliable and generally unpleasant.

[fionnbharro.livejournal.com]

As the article points out, that tends to happen; but it results in a more robust flavor profile in the resulting cookie.

[tisiphone.livejournal.com]

If they say so, but that hasn't been my experience. (And it's certainly not the case with the tubes of cookie dough crap that Pillsbury sells.)