Mexican Wedding Cookies Butter Pretzel Cookies Here is a link that might be useful: Pillsbury

I just read a FAQ at Land O'Lakes (butter) on this subject, and I agreed with them. I'm a food safety "freak". "Most cookie dough can be refrigerated or frozen. Place dough in airtight containers. Store in the refrigerator up to 2 days, or freeze up to 3 months. Thaw the dough in the refrigerator until it's just soft enough to use. To have future batches of cookies ready in minutes, drop dough on cookie sheet and freeze until firm. Remove dough from cookie sheets and place in resealable, plastic freezer bags. To bake, place frozen mounds of cookie dough on cookie sheet and follow recipe directions. Baking time may need to be increased. " BTW, if you have anyone inclined to eat raw (unbaked) cookie dough containing eggs, be sure to use powdered eggs, Egg Beaters, or other pasteurized egg products to prevent egg-related bacteria. Personally, I'll make the cookie dough and form the dough balls and freeze them as I have time, then bake later when needed. -Grainlady

More info: Below is a list of products that have been recalled by the company: The recall covers all varieties of prepackaged, refrigerated cookie dough but does not include Toll House chocolate chips or baking bars, or Dreyer's and Edy's ice cream products with Nestle Toll House cookie dough ingredients. COOKIE & BROWNIE DOUGH BAR Chocolate Chip bar 16.5oz Chocolate Chip bar 16.5oz Chocolate Chunk bar 16.5oz Walnut Chocolate Chip bar 16.5oz Jumbo Chocolate Chip bar 16.5oz Oatmeal Raisin bar 16.5oz Sugar Cookies bar 16.5oz Sugar Cookies bar 16.5oz Mini Chocolate Chip bar 16.5oz Mini Chocolate Chip bar 16.5oz Mini Brownie Bites bar 16oz Fudgy Brownie With Peanut Butter Filling 19oz COOKIE DOUGH TUB Chocolate Chip tub 40oz Chocolate Chip tub 80oz (5 lb) Sugar tub 40oz. Gingerbread tub 40oz Peanut Butter tub 40oz TUBE DOUGH Chocolate Chip tube 16.5oz Chocolate Chip tube 32oz ULTIMATES COOKIE BAR DOUGH Ultimates Peanut Butter Cups, Chips & Chocolate Chunks bar 16oz Ultimates White Chip Macadamia Nut bar 16oz Ultimates Chocolate Chip & Chunks with Pecans bar 16oz Ultimates Chocolate Chip Lovers 16oz Ultimates Turtles bar 16oz Ultimates Peanut Butter Lovers bar 16oz Ultimates Chocolate Chip with Caramel Filling bar 16oz Ultimates Chocolate Chip with Chocolate Filling bar 16oz SEASONAL COOKIE & BROWNIE DOUGH Valentine Hearts Sugar Cookie Shapes 15.5oz Valentine Swirled Chocolate Chip bar 16oz Fudgy Brownies With Raspberry Filling 19oz Easter Eggs Sugar Cookie Shapes 15.5oz Easter Swirled Chocolate Chip bar 16oz Easter Swirled Mini Brownie Bites bar 18 oz Red, White & Blue Swirled Choc Chip bar 16oz Halloween Pumpkin Pals Sugar Cookies 13.5oz Halloween Swirled Chocolate Chip bar 16oz Halloween Swirled Fudgy Brownies bar 18oz Christmas Shapes Sugar Cookies 15.5oz Christmas Swirled Chocolate Chip bar 16oz Christmas Swirled Fudgy Brownies bar 18oz Limited Edition Mint Swirled Chocolate Chip 16oz DISCONTINUED VARIETIES Valentine Hearts Sugar Cookies 13.5oz Easter Brownie Bar 18oz Easter Bunnies Sugar Cookies 13.5oz Halloween Sugar Shapes 15.5oz Christmas Sugar Cookie Tube 16oz Oatmeal Cranberry Cookie Tub 48 oz. Here is a link that might be useful: Product Recall list

There is a LOT of science on this subject of chilling cookie dough in the refrigerator. When you leave the dough in one total amount (bowl, plastic bag, etc.) there are a lot of interesting things that happen, and results because of them. -The flavors have a chance meld together. -The flour has a chance to hydrate. -The fat has a chance to solidify. -You will get a darker color because the sugars (which are hygroscopic) have a chance to absorb liquid, leading to more Maillard Reaction (browning) when baked. -There are also changes to the texture of the dough. Chill it too long and it will dry out. The drier the dough, the more concentrated the sugar will be; which can mean the higher percentage of sugar can make that soft texture attribute turn to chewy or crispy. -If you make the dough balls in advance (which is a good choice), rather than chilling the whole recipe of dough in the bowl/bag, you won't require as long in the refrigerator because of the smaller amount of dough. The longer you chill the dough balls, the more you risk the dough drying out - especially in a frost-free refrigerator - which is a naturally dry environment. So shorten the time when you chill the dough in small portions. -Be sure to cover the dough or portioned balls well so they don't absorb any odors from other items in the refrigerator. Be mindful not to store potentially smelly foods in the refrigerator the same day you are chilling your cookie dough. [As an aside, be sure to taste a fleck of any butter you are using in cookies. If you happen to store a strong-flavored food close to where the butter was stored, it can absorb the odor and affect the flavor of the butter. I once judged a "perfect" cookie, until I tasted it. It tasted like onions, which had been stored, cut and uncovered, in the refrigerator next to the butter she used to make the "perfect" cookies.] -Even as little as 30-minutes in the refrigerator can make a difference. You'll get more browning and less spread the longer you chill the dough. As the dough dries out even more, the longer you chill them, you'll get more concentrated flavors. -Chilling also allows the gluten to relax. Too much gluten development in cookies = tough cookies, so the chilling will aid in preventing that. -Due to the presence of raw eggs in dough, refrigerator dough can also become a place for bacteria to grow, especially if you don't have a refrigerator that keeps the temperature colder than 40°F. Refrigeration only slows down bacteria growth, it doesn't prevent it. So it will be important to make sure you don't add large amounts of warm/hot foods to the refrigerator because it will cause the temperature to warm to an unsafe food temperature for a prolonged period of time. It takes a long time for the internal temperature at the core of a large portion of dough to reach a food-safe temperature colder than 40°F, so I would suggest dividing the dough either into smaller portions like cloudy_christine suggested above, or into individual portions. And definitely, don't be sampling the raw dough if you have it refrigerated for several days just because of an increased risk of bacteria growth due to raw eggs and potentially poor temperature control. -Grainlady