I much rather
prefer soft cookies (and chewy), as noted here and here.
Cook's Note: If
you prefer soft cookies, remove from baking sheet soon after removing from oven.
I much rather
prefer soft cookies (and chewy), as noted here and here.
I prefer a soft cookie to a chewy or crisp cookie.
The texture is a kind of mixture between cake, brownie and cookie — and you guys know how much
I prefer a soft cookie!
Not exact matches
The texture is medium -
soft but you can bake them longer if you
prefer a crisp
cookie.
If you
prefer your gingerbread men
cookies on the
softer side, reduce the baking time by a few minutes and take them out when they've just turned golden brown.
I much
prefer soft and chewy
cookies.
They got pretty
soft when they thawed, so I think I
prefer them on the cold side for a more firm
cookie.
I always
prefer my
cookies slightly
soft and under - baked, so I removed mine from the oven after 12 minutes, but for a firmer
cookie, I'd recommend leaving them in for closer to 15 minutes.
I
prefer to pull my
cookies from the oven at 5 minutes, for something that's
soft and chewy.
You could use cream cheese instead of mascarpone cheese if you
prefer but I think mascarpone just takes these
soft pumpkin
cookies one level up!
If they're crunchy and you
prefer soft, bake the rest of the
cookies a shorter amount of time; if
soft and you're looking for a crunchy
cookie, you'll know you need to bake them longer.
Cook's Note: If you
prefer soft Kona
cookies, remove from baking sheet soon after removing from oven.
Bake the
cookies until they're lightly browned, about 10 minutes if you like them quite
soft or up to 15 minutes if you
prefer them a bit darker and crisper.
I
prefer my
cookies really
soft and chewy versus thin and crispy, and these tasty
cookies fit the bill perfectly.
I
prefer my
cookies underdone,
soft and ooey - gooey.