Drop 2 tablespoons (30 mL) of
dough per cookie onto the prepared baking sheet.
Place 2 leveled tablespoons of
dough per cookie onto the prepared sheets, 5 cm (2in) apart.
Drop 2 leveled tablespoons of
dough per cookie onto the prepared pans, 5 cm (2in) apart.
Not exact matches
Using a
cookie scoop, portion the
dough onto the
cookie sheets (about 12 - 15
per each).
* 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
Using a
cookie dough scoop or an ice cream scoop of medium size, scoop the
cookies onto the prepared tray, 6
per sheet (I baked a greater number
per sheet for the party because I was trying to bake such a large number).
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,
Form 1 1/2 inch balls of
cookie dough and press
onto parchment lined baking sheet using 2 tablespoons
dough per cookie.
Drop the
dough by spoon (about 2 tbsp of
dough per cookie)
onto cookie sheet and flatten with the back of the spoon.
Using a 2»
cookie scoop or 1/4 - cup measuring cup, portion out
dough onto parchment - lined baking sheets, spacing at least 2» apart (these are large
cookies; you probably won't fit more than 8
per sheet).
Scoop
cookie dough by # 40 scoopfuls (35 g or 1 1/2 oz or approximately 1 rounded Tablespoonful)
onto parchment lined baking sheet, 12 scoops
per baking sheet.
Drop
cookie dough, 1 heaping tablespoon
per cookie,
onto the prepared baking sheet 2 to 3 inches apart.