Use a spring-loaded #16 ice cream scoop to drop cookie dough. The cookies will be the same size and will bake evenly for the same amount of time.
Freeze premeasured scoops of dough, making sure to flatten to about 1/2 inch thickness before freezing. Freeze dough up to 1 month. Bake as directed above, adding 2 to 3 minutes to bake time.