The cookies are equally wonderful warm from the oven or completely cooled. I usually make a few right away then I take the rest of the batter and i make a
1-1/2″ diameter snake of dough on a 12″ sheet of plastic wrap. I tightly wrap up the batter and refrigerate or freeze it for use another day. The roll of dough doesn’t have to be perfect. Then I just cut the roll into 3/4″ to 1″ pieces and bake them. No need to push the pieces flat.