Our real routine for freezing raw cookie dough, thawing it for a better bake, and freezing finished cookies before shipping.
Scoop and weigh the dough, freeze the portions, and seal them in a labeled freezer bag with as much air removed as practical. At Baked & Bouquets, we move the dough to the refrigerator overnight and bake it chilled the next day.
Our larger cookies baked straight from frozen were too raw in the middle even after we lowered the oven temperature and baked them longer. An overnight refrigerator thaw gave us a better starting point.
We have also frozen baked cookies before shipping them, and have frozen scones successfully. We have not tested this approach on our coffee cake muffins.