Sentences with phrase «batter on the cookie sheets»

Make two 1/2 cup sized puddles of batter on each cookie sheet.

I'd even be tempted to try these as «brownie cookes», just plopping tablespoonfuls of the batter on a cookie sheet and see what happens (though I suspect they might spread too much).

Once I have placed the batter on the cookie sheets, I will gently «press» the dough mixture together with my damp fingers.

I will then add another scoop adjacent to the batter on the cookie sheet and keep going until I have formed my two logs.

Use a teaspoon and scoop small balls of batter on the cookie sheets, leaving a gap for a bit of spread.

Not exact matches

When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart.

Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet.

Now pour yellow batter on one side of the cookie sheet and blue / lavender batter on the other side of the sheet.

Drop batter on baking sheets in mounds of about 3 tbsp making sure there is space between cookies.

Pipe the batter into lines 3 - inches long, keeping a good inch between the cookies on the baking sheet (in the pictures above, I piped 4 - inch lines for a special project).

Drop heaping tablespoons of batter on the baking sheets, making sure to leave 2 inches between the cookies as they spread slightly while cooking.

-- 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..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..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..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..on the sheet pan (or just eat them immediately...)

Keep a cookie sheet in the oven and place the pancakes on it to keep them warm while you use the rest of the batter.

I wasn't sure when I was putting them on the cookie sheet because the strawberries were juicy and the batter was thick but they turned out just like your picture.

Also, a tip for the chocolate chips: once you have your cookie batter laid out on the baking sheet, add another chip or two (or three:) to the top of each cookie (pressing down very gently to adhere)-- these additions should be visible on the baked cookie!

Drop batter in spoon - sized mounds 1 inch apart on greased cookie sheet.

Scoop cookie batter by teaspoon and place on prepared baking sheet, leaving about 2 fingers of space between each cookie

Divide the batter evenly among the cups, and then place them on a cookie sheet.

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

Divide batter into 12 equal portions, roll individual scones into a ball, and flatten slightly on a cookie sheet to resemble 2 inch rounds.

For large cookies, use 1/4 cup (60 ml)(60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet.

Not sure why the batter taste good, and looked thick when I spooned them on to the cookie sheet.

On cookie sheets lined with parchment paper, scoop 1 Tbsp of batter per cookie.

For unlike cookies where the batter is dropped in mounds on a baking sheet, or formed into individual balls, or even rolled out and cut into pretty shapes, a batter for squares is simply spread into a pan.

Using a small spoon, place heaping teaspoons of batter 2 inches apart on greased cookie sheets.

the second time I made the cookies I used butter instead of coconut oil, and the batter was quite dense, heavy and dry and it could be placed on a cookie sheet.

Although called a cookie, these treats are actually made from a stiff cake batter and baked free - form on a cookie sheet.

Use a regular size cookie scoop to place batter on a greased cookie sheet.

He's not a fan of coconut, so I drop six cookies on the baking sheet and then add the coconut to the remaining batter in the bowl, mix and then drop the remaining six cookies on the sheet.

Use an ice cream or cookie scoop and scoop out about two tablespoons of batter and place on the baking sheet.

Spread the batter out on a parchment lined cookie sheet until nice and thin — about 1/16 of an inch thick.

Scoop the falafel batter using a spoon or cookie scoop into balls on a parchment lined cookie sheet (or plates).

Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.

Once the batter is chilled, shape spoonfuls into cookies and place them on the baking sheet.

Drop batter by the spoonful on greased cookie sheet.

Instead of adding the raisins in the batter, you could scoop the cookie on the cookie sheet and then add different fruits (such as chopped dates, apricots, cherries or blueberries) to individual cookies.

Did this in an angel food pan lined with waxed paper, was glad the instructions said to place on top of cookie sheets because some batter seeped out the bottom, but it was fine in the end.

If it is too thin to hold its shape once dropped on the cookie sheet, add more flour — 1/4 cup at a time — until the batter can hold its shape (but will not be stiff).

The batter was difficult to form into balls, and I ended up just plopping them on the cookie sheet instead.

In a food processor, blend up the oats to make oat flour Mix the oat flour with the rest of the ingredients until they are well mixed together Form the batter into balls and place on a cookie sheet lined with parchment paper Feel free to coat them with cocoa or drizzle them with chocolate also!

Drop batter by teaspoonfuls on to cookie sheet.

Spread batter evenly on cookie sheet.

Scoop 1 Tbsp of cookie batter on to the baking sheets.

Although called a cookie, these treats are actually made from a stiff cake batter and baked free - form on a cookie sheet.

Scoop the batter into tablespoon sized balls using a Tablespoon - sized cookie scoop and put on the baking sheet covered with parchment paper.

On a nonstick baking sheet, deposit rounded tablespoon sized drops of batter evenly on the tray (I use a 2 tsp scooper tool to easily scoop the cookiesOn a nonstick baking sheet, deposit rounded tablespoon sized drops of batter evenly on the tray (I use a 2 tsp scooper tool to easily scoop the cookieson the tray (I use a 2 tsp scooper tool to easily scoop the cookies).

Drop a rounded teaspoonful of batter and give them plenty of room on the cookie sheet — they really spread!