Scoop into
tablespoon sized mounds and place on a parchment covered cookie sheets.
Scoop up big two -
tablespoon sized mounds and arrange them on cookie sheets a few inches apart.
Not exact matches
Using two spoons, scoop the dough onto the parchment - lined baking sheet in
tablespoon -
sized mounds.
Place 2 -
tablespoon -
size mounds spaced 1 inch apart on the prepared sheet pan.
Line a baking tray with parchment paper and dollop
tablespoon -
sized mounds of the batter onto the baking tray.
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.
Then, dollop out
tablespoon - ish
sized mounds onto a baking sheet (I always use this cookie scoop) and smoosh them with your fingers.
Scoop into
tablespoon -
sized mounds and place on an ungreased baking sheet, about an inch apart.
Spoon batter in
mounds about the
size of 2
tablespoons onto cookie sheets well greased with coconut oil.
Unless the directions for the variation state otherwise, form the dough into
tablespoon -
size mounds.
Scoop 3
tablespoon -
sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart.
After 10 minutes, remove the dough from the fridge and spoon 14 - 16
tablespoon -
sized mounds of dough onto the prepared baking sheet.
Use a spoon to drop
tablespoon -
size mounds of dough onto the sheets about 3 inches apart; keep the cookies small, as the dough spreads quite a bit.