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You can bake th­ese chews up to one week ahead and keep them in an air­tight con­tainer at room tem­per­a­ture. Or por­tion out and chill the dough on bak­ing trays, then freeze the scoops in re­seal­able bags for up to three months. Let the frozen dough thaw on a bak­ing tray for 30 min­utes be­fore putting the por­tions in the oven. You can freeze the baked cook­ies, but they will lose a lit­tle of their crunchy ex­te­rior once thawed.

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