Sentences with phrase «cookie like texture»

I then tried your suggestion of adding the baking and they rose a very little but had a more cookie like texture, still tasted great though!

Not exact matches

They're sweet, but not too sweet and the texture is more like a biscuit than a regular sugar cookie.

I followed your recipe to the letter, beating for two minutes, oven at 350, and in fact using my own homemade almond butter and the batter was like no where near a texture I could «spoon» onto a cookie sheet.

You can manipulate the texture to suit your preferences, whether you like them soft or crisp, it's all in how you store the cookies post-baking.

I like these Paleo pumpkin chocolate chip cookies because they are full of pumpkin flavor, they are not too sweet and they have kind of a cakey texture.

I've never done cookies with molasse before, but I really like the texture that this gives!

I was intrigued to discover what the final texture would be, without using any flour, and I was pleasantly surprised — they're like a peanut butter cookie.

The bars are a cake like texture versus a cookie bar.

Lastly, here is a pro-tip: make this the day before so the cookies soak in the pudding and take on a cake - like texture.

These cookies with butter and chocolate chips sound fantastic, I like the size and texture of the cookies, super one!

They are like a crisp butter cookie with almost a shortbread texture.

Shortbread recipes call for uncomplicated ingredients like butter, sugar and flour but there are many different methods to create that tender, buttery cookie with just the right amount of sweetness and the perfect texture.

These Cranberry Pistachio Cocoa Cookies have a cake - like texture, but aren't overly sweet, which really lets the taste of the cocoa shine through.

Coconut oil has a thicker, more butter - like texture than olive oil, which will lend more structure to your cookie.

Cookies come in all shapes, sizes and textures (kind of like people?).

Is the texture suppose to be like cookie dough after mixing up the batter?

Combat Crunch Bars claim to taste just like a soft - batch cookie without the taffy - like texture of a sports bar.

These cookies are soft with a fudge - like texture.

I like to add millet flour to baked goods since it lends a great texture and flavor to everything from bread to cookies.

The cookies were moist and almost cake like which is a little different texture from traditional cookies but it was a welcome change.

Snickerdoodles are my husbands favorite cookie, but when you add the brownie like texture and how easy these are... well, I may never bake snickerdoodles again.

The chickpea flour gives the cookie it's gooey texture, and the coconut flour holds it together so it still has a great consistency like a normal, pick - up - able cookie would.

It absorbs any excess moisture and creates the cookie dough - like texture for the balls.

Deep rich chocolate boosted by the espresso, crunchy coconut, and cappuccino, all in one chewy little cookie with an almost brownie - like texture, but not so brownie - like that you don't feel like you're eating a cookie.

If you want to cut down the sweetener in this tart, cut back in the crust — if it's too thick add a bit of water to make a soft cookie dough like texture.

These cookies are soft and almost brownie - like in texture, with just a slight chew.

texture not cookie like at all.

I can honestly say I LOVED them all and was pleasantly surprised at how much they tasted like cookies (different texture of course though!)

Prior to baking, they're similar in texture to the marshmallows in Lucky Charms, but after sitting atop a moist, chocolatey cookie for a few hours, they become nice and smooshy like regular marshmallows.

I was met with cookies that spread ALL OVER the baking sheet, cookies that didn't spread at all, cookies that looked perfect but had the texture of crumbly cake, and cookies that seemed to melt into something that tasted like sand after taking a bite.

(both ingredients are crucial to avoiding flatness and may be why the texture was off — texture should be crispy yet soft JUST like a real cookie!)

However, I like the texture of the flatter version of this cookie better.

Such a nice contrast to the soft, cookie dough - like texture of the bars!

I usually don't like sugar cookies, but the texture of those look really good.

These cookies are slightly spicy and cake - like in texture.

Like a brownie in shape and texture, it was packed with all the brown sugar and butterscotchy goodness of my beloved chocolate chip cookies, but softer and more substantial.

Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial.

These cookies are moist and a little crumbly, with an almost brownie - like texture.

I think that the crinkle cookies (made like traditional cookies) may work just as well and would be a true cookie flavor / texture.

Dough was like elastic and texture of baked cookie was heavy.

etc), but the texture of the cookie right out of the oven has a macaron - like texture that is kind of raised, shiny, and structured, but still soft.

I love gingerbread cookies but I do not like the hard and crispy texture!

The interior is more traditionally cookie - like and doughier, so the combination of the two textures is to die for (like a macaron!).

But it was important to me that these cookies spread on their own and had a texture like regular gluten cookies.

I am picky with my cookies (just like my cake textures).

The result when baked was a much fatter (than your pictures), very cake like textured cookie.

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

The cookie has a cake - like texture.

I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all - white sugar recipe as well.

I like to powder the coconut in the blender first then make them — something about the finer texture really appeals to me in this cookie!