Sentences with phrase «lined cookie sheet until»

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

Bake for 25 minutes on parchment lined cookie sheets until the tops are golden.

Not exact matches

If baking immediately, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

Bake on parchment paper lined baking sheets for 15 to 18 minutes or until cookies are light golden brown around the edges.

Place the poblano peppers on a foil - lined cookie sheet and broil on high for about 5 minutes until the exposed sides are blackened.

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

-- 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...)

Bake the cookie 3 inches apart on a parchment paper lined baking sheet (I do 3 - 5 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.

Lay the cookies onto a baking sheet lined with parchment paper and bake for about 10 minutes or until just slightly turning golden brown.

Step 5: Drop rounded tablespoons on a cookie sheet lined with silpat or parchment paper and bake at 350 F. for 12 - 14 minutes until cookies are done.

Place cookies on parchment lined cookie sheets and bake for 8 - 10 minutes until the edges are slightly browned.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

Place the dough on the parchment lined cookie sheet and bake for 8 - 10 minutes until tops are cracked.

Scoop twelve 1 1/2 - inch balls of the batter onto a parchment paper - lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes.

To make cookies, drop batter by spoonfuls onto a foil - lined cookie sheet and bake for 10 minutes or until lightly browned.

Dip the cookies into the chocolate mixture, place them back on the lined cookie sheet, and refrigerate or freeze until the chocolate has set.

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.

and cut out cookies 6) Place on cookie sheet (which has been lined with either silpat or baking paper) 7) Bake cookies for 20 minutes, or until golden brown on top, then move them to wire rack once they have cooled

Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.

Place cookies on parchment paper - lined baking sheets; bake, in batches, at 350 ° for 10 to 12 minutes or until edges are lightly browned.

Bake on a rimmed cookie sheet lined with parchment paper for 18 - 20 minutes, until just lightly browned.

Place the cookies on a parchment lined baking sheet and bake them for 10 - 12 minutes or just until the edges start to brown.

Fold in the chocolate chunks until they are evenly distributed, then drop the cookie dough by rounded tablespoons on a parchment - lined cookie sheet, before flattening the dough slightly with a spatula (the cookies will only spread very slightly).

Bake on a cookie sheet lined with silpat or parchment paper for 10 — 12 minutes or until slightly golden around the edges.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

Place cookies on a silpat - lined baking sheet and bake for 20 minutes, or until slightly golden on top, then remove them from oven and let them cool.

Transfer the rounds to a wax paper or parchment lined cookie sheet and freeze for 2 - 3 hours, until hard.

I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.

Lay on a parchment lined cookie sheet, and roast in the oven for about 25 minutes (or until they reach your desired level of crispiness).

Place the asparagus spears on the parchment - lined cookie sheet and drizzle with 1 tablespoon of the olive oil Roast for 3 - 4 minutes, or until a fork pierces the spear easily, yet the asparagus is still firm and crisp.

This will make chocolate coating cleaner and very easy.Dip each peanut butter ball into the chocolate and roll around until coated.Then place the chocolate coated ball on a separate cookie sheet lined with wax paper.Remove the toothpicks from each peanut butter ball.

Line the cookies onto baking sheets and bake for 30 minutes until edges are brown.

Set balls on a cookie sheet lined with wax or parchment paper until chocolate is ready.

size cookie scoop, drop the dough onto a parchment lined baking sheet and bake for 8 - 10 minutes until the edges are slightly brown for a soft and chewy cookie.

Place zucchini boats on a parchment - lined cookie sheet and bake until the zucchini is tender and the cheese has melted, about 12 - 15 minutes.

Place on waxed paper lined cookie sheets and freeze until firm.

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!

scoop «dough» into a lightly oiled mini muffin pan or onto a cookie sheet (also lightly oiled or lined with parchment / Silpat) Bake at 375 F. for 10 - 12 minutes, or until muffins / balls are firm and starting to brown.

Place on a wax - paper lined cookie sheet and chill until hardened.

Place the pieces 3/4» apart on a parchment paper - lined baking sheet and bake for 13 to 15 minutes, rotating the sheet halfway through, until the cookies are golden brown but still soft.