Sentences with phrase «about using some of the cookie»

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Not exact matches

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«The impact Firefox users will get is the ads will be less targeted to them,» says Eric Bosco, chief operating officer of American ad technology developer ChoiceStream, which uses third - party cookies to track the way consumers across North America interact with the ads of about 30 major brands, including online shoe retailer Zappos.

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Zuckerberg mentioned the use of cookies to measure ads and for security purposes but avoided providing detail about the company's pervasive use of plugins on third - party sites (such as the Like button), ad pixels, and programs like offline conversion (businesses uploading to Facebook offline information about customers) to track and target users wherever they are on the internet.

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But one of the most important items to highlight here is Iberia's use of cookies, and the fact that the brand wasn't sneaky about it.

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Using a 1 ounce ice - cream scoop, drop scoops of cookie dough in dollops about 3 inches apart.

Using a wet spoon, fill about 1/4 of a small silicone or paper cup with the cookie dough.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

Now, about these cookies... you could also make a sugar cookie dough and put it in the mini muffin pans and use one of the seasonal flavored kisses.

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Using the flat side of one cookie, spread about 1 to 1 1/2 tbsp of filling on.

Also, they tend to spread out quite a bit during the baking process, so I decided to use about 1 1/2 tablespoons of batter per cookie, which yielded the best cookies.

And yes, I use a medium cookie scoop which is about 1.5 tablespoons, so I rounded up to 2 for those of you who don't have a cookie scoop.

Use a cookie scooper to scoop out about 2 tablespoons - worth of dough.

Using the palm of your hand, flatten each cookie slightly to about 1 / 2 - inch thickness.

You can make the center with the caramel from my Homemade Twix Bar or instead of a chocolate chip cookie dough, how about using the base from my Oreo Truffles in its place.

You can use pretty much any cookie for the base, it's probably about 2 - 3 cups of crushed cookies.

My oven was being a beast and the amaretto cookies came out sort of burnt, and there was nothing particularly spectacular about the homemade version, so next time I'll just use store bought (I don't say that often — maybe I just needed a different recipe?).

So these are in the oven right now and I just wanted to say that we may have different sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs / butter mix left over!

was wondering if you had an idea about the amount of crushed cookies to use?

* some bits of nougat / caramel might melt and stuck to the paper once cold — to avoid that, while the cookies are still warm, gently release them from the paper and reshape the cookies into a circle if the melted bits run off and change their shape; I thought of using foil instead of baking paper to avoid the sticking issue, but then I thought the foil would transfer more heat to the cookies and make them too flat Makes about 38 large cookies

One thing that is really nice about these no bake coconut cookies is that they do not use rolled oats as one of the ingredients like many no bake cookies do.

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

I made about 20 cookies and still have a good amount of dough left over which I will use later this week:)

Using a 1/4 of a cup scoop or floured measuring cup, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

We are a big chocolate chip cookie dough fans, and I was wondering if you could tell me how I would go about using this instead of the sugar cookie dough.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

I can't have coffee and was thinking about using these as a base for more of a triple chocolate cookie.

I work full - time, and I used to spend my free time daydreaming about (and then making, photographing, and writing about) cookies and breads and cakes... now most of my free time is spent researching baby things and attempting to sleep.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart.

* This is the baking time I used for cookies made with about one tablespoon of dough.

This recipe makes about 3 - 4 dozen cookies, depending on the size of the cookie cutters you use.

Using a scoop or spoon, scoop 1 1/2 -2 tablespoons of the cookie dough on the sheet spacing them about 2 1/2 inches apart, as they will spread.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

Place the baked cookies (about 18) on a wire rack over a sheet of wax paper and, using a fork, drizzle them with the white chocolate.

Using a small cookie scoop, scoop about 1/2 tablespoon of batter for each pancake.