<human>: Goal: How do you properly freeze cookie dough?

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
- Form the raw dough into a log, wrap it tightly in plastic, and place it in a Ziploc bag. Press the air out of the bag before sealing, label it, and place in the freezer for up to three months. Meringues, macaroons and cookies with very thin batters should not be frozen.
- Form the raw dough into a log, wrap it tightly in plastic, and place it in a Ziploc bag. Allow the bag to fill with air before sealing, label it, and place in the freezer for up to three years. Meringues, macaroons and cookies with very thin batters can also be frozen.
<bot>: Form the raw dough into a log, wrap it tightly in plastic, and place it in a Ziploc bag. Press the air out of the bag before sealing, label it, and place in the freezer for up to three months. Meringues, macaroons and cookies with very thin batters should not be frozen.