Not exact matches
Form the dough into balls about 1 tablespoon in size and place
at least 2
inches apart on your
cookie sheet.
Using a
cookie scoop or a tablespoon - scoop the
cookie dough into balls about 1 tablespoon in size and drop
at least 2
inches apart on your
cookie tray.
Using a medium
cookie scoop (or your hands), scoop the batter onto the prepared
cookie sheet, making sure the
cookies are
at least 2
inches apart.
Scoop
cookie dough in balls and place on parchment paper lined
cookie sheet
at least 1 1/2
inches apart.
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 by rounded tablespoonful onto an ungreased
cookie sheet, allowing
at least two
inches between each.
Arrange on a baking sheet with
at least 3
inches between each
cookie ball.
Drop
cookies by the tablespoon onto a baking sheet, keeping the
cookies at least 2
inches apart.
drop teaspoonfuls of the batter onto the prepared baking sheet, leaving
at least 3
inches between them (i did 6
cookies at a time).
Using 2 heaping tablespoons per
cookie, roll the dough into balls and place them onto a
cookie sheet, spacing them
at least 2
inches apart,
Place on a parchment - lined
cookie sheet
at least 3
inches apart, and bake 12 - 15 minutes, until edges are set and centers still underdone.
Drop clumps of the
cookie batter
at least 2
inches apart onto the prepared baking sheets.
Be sure to leave
at least 2
inches of space between
cookies and the edges of the pan so
cookies can spread evenly.
make sure you leave
at least 2
inches between each
cookie
Using a medium
cookie scoop (1 to 2 tablespoon - sized), scoop the dough onto the lined baking sheet
at least 2
inches apart.
Place them back on the baking sheet with
at least 2
inches between each
cookie.
Using a round
cookie or biscuit cutter (approximately 3
inches diamater) cut
at least 24 rounds out (or 12 rounds of each pie crust, if using store bought)
Place the shaped
cookies on the baking sheets lined with parchment paper,
at least 2 - 3
inches apart.
These
cookies spread, so space them
at least 2
inches apart.
Scoop out dough by the spoonful and place
at least 2
inches apart on the baking sheet (these
cookies will spread out quite a bit).
Using a metal spatula, carefully transfer the wedges onto a
cookie sheet so that the wedges do not touch and are
at least 1 1/2
inches apart.
Drop spoonful of the
cookie mixture on the sheet, about
at least 2
inches apart.
Scoop rounded tablespoons of the dough onto the prepared
cookie sheets, leaving
at least 1 1/2
inches between
cookies to allow for spreading.
Using a
cookie scoop, drop the batter by heaping tablespoons onto the prepared baking sheet, making sure to leave them
at least 1 -
inch apart.