Sure – just let it thaw and whick well when ready to use again.

The dough is quite sticky – but there could be a number of reasons that it would be stickier than expected. How did you measure the flour? Were the ingredients for leavening (eggs, baking powder, baking soda) fresh? They can lose their effectiveness within a couple of months of being in the pantry. Did you chill the dough long enough? What was the temperature of the room when you were rolling the dough? Do you live in a humid climate? As far as the number – this again varies depending on how large or small you scoop and if you were using an actual cookie scoop or a kitchen spoon – this can also vary depending on how tightly you pack the dough when scooping.

they should be fairly large when you ball them up since they will give some spread and they stay quite thick too. You can do them a bit smaller if you wish, but check on them a little sooner, as they may need less time to bake.

I agree. I ended up with 26 that are the same size as the “real” cookies. Taste great though!

That’s strange – I’m always bursting at the seams with cookies when I make this recipe.