Form the mixture into small balls (I like using a 1/2
tablespoon size cookie scoop) and drop them into the boiling water.
Roll or scoop dough into 2
tablespoon sized cookies and place on a cookie sheet.
I halved the recipe and it yielded 12
tablespoon sized cookies, though I only baked ten and reserved the rest of the dough for homemade vegan choc chip cookie dough ice cream.
Using a cookie scoop, or a spoon, form
tablespoon sized cookie dough balls on a parchment lined cookie sheet.
Using
a tablespoon sized cookie scoop (or a spoon) form the meatballs and place on a parchment lined baking sheet.
Use a cookie scoop and scoop out
tablespoon sized cookie dough balls and place on the baking sheet.
Not exact matches
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same
size as the marshmallows) chocolate graham crackers, or chocolate wafer
cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
Using a medium
sized cookie dough scoop or
tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.
Drop
tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each
cookies with extra chocolate chunks and an almond if desired.
Using a
cookie scoop or
tablespoon, form the dough into balls about 2 to 3
tablespoons in
size.
Portion the sausage ball mixture into
tablespoon size pieces (I use a
cookie scoop to do this) and roll into balls using your palms before placing them onto the baking sheets.
Form the dough into balls about 1
tablespoon in
size and place at least 2 inches apart on your
cookie sheet.
This medium
size scoop holds 1.5
tablespoons of
cookie dough and produces a 2.75 inch
cookie.
Available also in small and large
sizes, this medium -
size scoop picks up approximately 1-1/2
tablespoons of dough, which yields a
cookie 2-3/4 inches in diameter.
Using a large
cookie scoop or 1/4 cup dry measuring cup, for the
cookie dough into balls about 3
tablespoons in
size.
To make into
cookie dough bites, simply omit the water and scoop
tablespoon sized pieces.
I used my 3
tablespoon cookie scoop (and slightly overfilled it), to form super giant, bakery -
sized cookies.
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.
Use a
tablespoon to
size each
cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into
cookie shapes!).
Form the dough into balls about 1
tablespoon in
size - I recommend using a
cookie scoop.
Scoop dough with medium
sized cookie scoop and drop on a floured surface (approximately 2
tablespoon).
Form
cookies using 2
tablespoons of
cookie dough (or 1
tablespoon for standard
sized cookies).
Roll the dough into
tablespoon sized balls; place 2 inches apart on parchment - lined
cookie sheets.
Fold in chocolate chips with a spatula and let dough sit for 1 - 2 mins before forming
cookies, using a
tablespoon for consistent
sizing.
Using two spoons or a
cookie scoop, spoon generous
tablespoon size balls of dough onto the sugar set aside for rolling.
Scoop golf ball
sized portions of dough (approximately 2
tablespoons) and place them a couple inches apart on the
cookie sheets.
Drop
cookie dough 2» apart on a parchment lined baking using a standard
sized cookie scoop or about 2
tablespoons of dough.
To create perfect mounds of dough, I used a small
cookie scoop (generous
tablespoons of dough are fine, too), which produces exactly 12 medium -
size cookies.
On 2 baking sheets lined with parchment paper or silicon baking mats, form 24 heaping
tablespoon -
sized cookies.
Then, dollop out
tablespoon - ish
sized mounds onto a baking sheet (I always use this
cookie scoop) and smoosh them with your fingers.
Scoop up big two -
tablespoon sized mounds and arrange them on
cookie sheets a few inches apart.
Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of butter over mine for biscuits or
cookies, a
tablespoon or teaspoon
size whichever you prefer and flatten down a little.
Using a
cookie scoop, drop heaping
tablespoon sized balls unto parchment paper lined
cookie sheets.
Spoon batter in mounds about the
size of 2
tablespoons onto
cookie sheets well greased with coconut oil.
Using a regular
size cookie scoop (or 2
Tablespoons) and scoop the dough into the muffin pan.
Also, the recipe says
tablespoon sized balls but then says it makes 12 - 15
cookies?
Do you drop them by one measured
Tablespoon or use a certain
size cookie scoop?
Use a mini ice cream scoop if you have it to spoon
tablespoon size dollops onto your
cookie sheet.
Using a large (3
tablespoon -
sized)
cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)- lined baking sheets an inch or two apart.
Using a medium -
size ice cream scoop or two spoons, scoop the
cookie dough in 2
tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.
Scoop the
cookie dough into 2 -
tablespoon -
sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.
Line a
cookie sheet with foil and shape
tablespoon and a half
size meatballs with your hands or a
cookie scoop and place them on the
cookie sheet.
Remove pan from heat and scoop out in
tablespoon size scoops and lay them on a
cookie sheet, covered with parchment paper.
Use a spoon to form
tablespoon sized balls of
cookie dough.
Make your
cookie dough balls a heaping
tablespoon in
size.
Scoop out
cookie dough about the
size of a heaping
tablespoon, roll into a ball, and place onto a parchment lined
cookie sheet.
Place heaping
tablespoon -
sized piles of dough onto
cookie sheet covered with parchment paper or greased with oil.
Scoop into
tablespoon sized mounds and place on a parchment covered
cookie sheets.
When dough is chilled, scoop it out by heaping
tablespoons or use a standard -
sized cookie scoop.
Using a
tablespoon -
sized cookie scoop, scoop balls of dough into your hand before rolling them smooth and then rolling in the sprinkles.