The most time saving suggestions I have for any cookie, whether refrigerated of not is to dump the dough out on waxed paper, place another piece of waxed paper on top and flatten out into a rectangle. Then cut the cookies into little squares, usually 10 or 12 lines across the long side and and 6 to 7 down the short side. Just place the squares on your baking sheet avoiding the scoop and scrape with spoons, with spoons you always seem to have a little dab of dough left that usually burns.
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The most time saving suggestions I have for any cookie, whether refrigerated of not is to dump...