Hi Reader!

I know, half of the country is currently buried under several feet of snow. But in California, Tuesday was truly magical. Sunny, 68 degrees, skies so blue they look filtered with white puffy clouds that looked manufactured they were so perfect.

The day was so fabulous I couldn't resist the drive to Santa Barbara for my favorite smoothie (the Dune Crusher from Backyard Bowls...it's so good!).

To those of you buried in snow, trust me, I'm jealous! I'm sharing the weather here only to say that it is distracting.

In the Test Kitchen (almost!): I am this close to perfecting the Cinnamon Raisin Bread. It’s nearly ready. Also on the horizon: Chocolate Madeleines (if you don't have my favorite Madeleine pan, get it!) and an Easy-Breezy Not-Too-Sweet Chocolate Cupcake that everyone needs in their back pocket (seen above photo with strawberry 🍓 marshmallow frosting).

Today’s Mission: Stop everything and make some really delicious cookies. Bake off a single sheet to enjoy now, and freeze the rest of the dough. These are my favorite frozen cookie doughs:

1. ​The Best Olive Oil Chocolate Chip Cookies – The always-requested classic. These use both olive oil and butter for the perfect taste and texture.
2. ​R​oasted & Salty Chocolate Peanut Butter Cookies – For that the best sweet-salty combo.
3. ​F​udgy Double Chocolate Chip Cookies – Because sometimes you just need a double hit of chocolate at the end of the day.

Freezing Cookie Dough Tips

• Portion out the cookie dough onto a parchment-lined baking sheet and freeze for several hours.
• Once frozen, transfer to a resealable, airtight container. If using plastic bags (or Stasher bags, LOVE), use a straw to suck excess air out of the bags. This will help keep freezer burn at bay.
• When ready to bake, place the frozen cookie dough balls on a parchment-lined baking sheet and then pre-heat the oven. This will give the cookie dough time to come closer to room temperature.
• You may need to add an extra minute or two to the bake time depending on how chilled the cookie dough is.

Go grab a baking sheet, fill up your freezer and have a beautiful Wednesday.

Happy baking!

Lemony Greek Yogurt Pancakes This simple, delicious Lemon Greek Yogurt Pancake recipe comes together quickly using one bowl, two lemons and less than 30 minutes. You will love these light, fluffy and thick pancakes! RECIPE

Bakery-Style Chocolate Chip Muffins These moist, tender Chocolate Chip Muffins topped with crunchy brown sugar-cinnamon come together quickly in an easy, one-bowl recipe. You will not be able to stop with these addictive treats! RECIPE

Lemon Poppyseed Muffins Bright, zingy and impossibly fluffy! These One-Bowl Lemon Poppy Seed Muffins are loaded with fresh lemon and finished with a dreamy glaze. RECIPE

Toasted Walnut Chocolate Chip Cookies Thick, Gooey Toasted Walnut Chocolate Chip Cookies are ample, bakery-style cookies (read: big!) that are loaded with chopped, toasty walnuts, lots of chocolate chips and a gooey, slightly underbaked center. RECIPE

Brown Butter Pecan Chocolate Chip Cookies Incredible toasted pecan chocolate chip cookies loaded with brown butter, dark brown sugar and vanilla for a flavor explosion you'll love! RECIPE

Herby Lemony Potato Focaccia Flavorful, bubbly focaccia dough is loaded with small-diced potatoes, fresh herbs and lemon zest. You can make this as an overnight focaccia dough recipe or use the same-day instructions. RECIPE

Salted Peanut Butter Cup Cookies Peanut butter cup lovers unite! You're going to love this one-bowl, super soft Chocolate Peanut Butter Cup Cookie Recipe! RECIPE

Apple Cinnamon Scones Brace your taste buds for all of the fall flavors: finely diced fresh apples, cinnamon, nutmeg and brown sugar all nestled in the apple scone of your dreams! RECIPE

Dirty Chai Snickerdoodles These are the best easy Dirty Chai Snickerdoodles you'll ever bake! Soft, chewy snickerdoodle cookies infused with warm chai spices and a kick of espresso powder—no chill time needed for this dough! RECIPE

Chocolate Mint Andes Cookies Super soft rich chocolate cookies topped with Andes chocolate mint candies. Easy, one-bowl recipe delivers the perfect chocolate mint cookie! RECIPE

​ "Following up on her acclaimed debut, The Cookie Book, writer, photographer, and recipe developer Rebecca Firth tackles cake in her new book. You may have trouble picking which recipe to start with: Chocolate Stout Cake with Champagne Buttercream or a tart, sticky Glazed Tangerine Donut Cake?” ― Epicurious, 25 New Baking Books for Cozy Fall Treats THE CAKE BOOK

​ "Writer, photographer and queen of cookies, Rebecca Firth teases my sweet tooth and I am not mad about it. Love following her and her tempting creations and can't wait to see what she comes up with next." ―Tiffani Thiessen, actress and author of Pull Up a Chair ​ ― Food & Wine, Best Baking Cookbooks to Own Right Now THE COOKIE BOOK