Sentences with phrase «more of a cookie dough»

Essentially what you could do is throw peanut butter and oats in a food processor and create more of a cookie dough.

Marshmallows and chocolate chips make up the simple yet amazingly satisfying middle layer and a chewy perfectly salty bottom layer is more of a cookie dough base than a crust.

also it was more of a cookie dough when mixing, had to add a lot of milk to get it to blend in the blender.

Try using peanut butter for more of a «peanut butter cup» variation, or cashew butter and vanilla protein powder for more of a cookie dough flavor.

I also added a bit more water to make more of a cookie dough because as you know coconut flour EATS water!

Not exact matches

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

It's so much easier than making batches of cookies, waiting for the pans to cool, and baking more batches until the dough is gone.

This no - bake cookie dough is inspired by my friend Angela's cookie in a jar recipe (head over there if you're more in the market for an almond flour version of a no - bake cookie) which I've been a fan of for quite a while, by now.

Its reaction with the alkalinity of the dough is what makes it darken in color so the cookies look more like proper oreo copy - cats when baked.

I'm more of a quick bread, yeast bread sort of baker The whole plopping cookie dough down, or cutting, shaping, etc, drives me nuts.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.

Smaller pieces of wrapped dough will chill more thoroughly than if it were halved, and therefore make cookies easier to roll and cut.

Once the rest of the dough has been turned into dough balls and placed on the cookie sheet, place that tray in your freezer for 30 minutes or more.

I know cookies are usually done with rooms temp, but your use of the food processor had me wondering if this would be more like a biscuit dough?

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

With some of the dough, I added Andes mint pieces and then with more of the dough (it makes a lot, I tell you, especially small cookies) I added some toasted, unsweetened shredded coconut and topped them with a Hershey's Coconut Crème Kiss as soon as they came out of the oven.

Instead of shortening I used butter, added more chocolate chips to the cookie dough and topped the cookie with almond joy pieces.

We even added a bit of almond milk to make it a bit more liquidy but it was still like cookie dough.

I use my Grain - Free AP Flour Blend in pizza dough, cookies, pancakes and more with a lot of success.

The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions, which are more often than not merely sweet cookie dough made even sweeter with jam.

As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

If you don't have a charming little maple leaf cookie cutter, don't worry; you can form small balls of dough, press them with the bottom of a drinking glass until they flatten, and then bake for a more modest - looking cookie.

If your dough has a lot of butter in it, or very little leavening agent, the cookies will spread more, so give them a little extra room.

Kind of a guess but normally about a 1/4 of a cup less and as your mixing the chocolate chips in if the dough feels too sticky and not like a rollable cookie dough I'll sieve in a little more flour.

My one criticism is that to make the stated 12 - 15 cookies, you need to use way more than a tbsp size of dough per cookie.

With my knowledge of cooking with coconut oil, I know that once it hits cold ingredients (the milk) that it coagulates and so I decided to add the whole wet mixture (coconut oil, sugar, milk, vanilla) into the microwave to liquefy it all once more before adding the dry ingredients and the overall consistency of my cookie dough was moist and sticky — not crumbly at all.

I just encountered this issue today because I much prefer weighing everything and my cookie dough did not feel right, so I added more, conscientiously weighing it for my blog readers... and then realized I had no idea what volume of flour I had thrown in to my dough.

I love the nostalgia of my cookie - press, and I always get it out at this time of year, but I wish that I had a more healthy / modern / inspired recipe for the dough.

Use the remaining 1/2 cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie).

In that Nestle Toll House cookie recipe we're tipping the ratio of brown sugar to granulated sugar in favor of more brown sugar so there's added moisture in your cookie dough.

If you don't want to seek out these types of flours you can use a more traditional cookie dough like the one here or here (minus the chocolate chips) to use in conjunction with the delicious port - fig spread.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

I've read that baking powder makes the dough more acidic which contributes to the rising of the cookie and not the flattening, so I will try to decrease the baking powder and increase the baking soda.

For those of you who are more particular about your shortbread, I should mention, these cookies don't have quite as much snap as a shortbread made without moist, shredded apples and carrots in the dough, but they are charming (and delicious) all the same.

-- It will satisfy your dessert cravings and fill you up more than a plain green smoothie because chewiness and sweetness and general yumminess of a cookie dough blizzard, so you are less likely to eat an entire bar of chocolate at 11 p.m. because you've been «eating clean» all day.

More appropriately, they should be called cookie dough bites because they legit have the texture of softn't fluffy cookie dough.

Also is there a way to drop the dough onto a cookie sheet for hamburg rolls or is it more of a liquid?

Apart from me being a little irritated at having to have to heat up the house a little with the oven, it meant that I could make some more of the best peanut butter cookie dough ever and enjoy it with a triple shot latte that Kyle brought me.

Once made with a mere 1/2 teaspoon of dough, chocolate chip cookies now range from miniature to jumbo and Nestles has met this demand by producing various size morsels from mini-chips to large morsels... More on Chocolate Chip cookies now range from miniature to jumbo and Nestles has met this demand by producing various size morsels from mini-chips to large morsels... More on Chocolate Chip CookiesCookies

Do nt expect the dough to be as dense as cookie dough, and the cookies will not get hard like regular cookies, it's more like muffin tops:) I just cut back a little on the coconut oil to lessen the moisture, and the honey because of all the sugar it contains and baked them 1 - 2 min longer.

If it's not thick enough like cookie dough, just add a tablespoon more of oats or cocoa.

It must need to have a lot more flour or something, Because it notes 50 cookies and with these two globs of dough I would be lucky to get 25.

But, snickerdoodles require a little more time than the average cookie, and I wasn't in the mood to roll 20 + balls of cookie dough and coat them in cinnamon - sugar.

Place a large ball of cookie dough on the top and bottom of the s «more, and use additional dough to completely wrap around it, creating a large cookie mound.

Roll the balls of cookie dough in more sprinkles and then in powdered sugar.

The flavor is «a cookie hat trick made up of cookie dough ice cream with crushed cookie swirls and cookie dough pieces,» and includes a fan Letter to Sabres Nation, acording to a company statement READ MORE HERE

The study, published in Psychology and Marketing, shows that when fruit is put in a nice bowl next to your car keys — or when a cafeteria puts it next to a well - lit cash register — it becomes more convenient, attractive, and normal to grab a banana than the chocolate chip cookie dough ice cream in the far back of the freezer.

What's more, adding ripe banana to your cookie dough allows you to cut down on the amount of sugar and oil you need to make a delicious treat.