I'm making a bunch of cookies, but I only have one cookie sheet that I like and I'd just assume do it it one tray at a time anyway, so I'll be baking the cookies in several batches. They're just regular drop style cookies. recipe I know that I'll need to cool my cookie sheet between batches, but I'd like to know the best way to handle the dough as it will take probably about two hours to complete all of the baking. Should I refrigerate the dough between batches or leave it at room temperature?
EDIT: Since the issue of cooling the tray between batches has come up in answers, I'd like to point out one small thing. It ain't no thing. It's January. I live in Alaska.