Using
tablespoon sized scoops, roll dough into balls between your palms, then roll in the coconut sugar mixture to coat.
Place
tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.
Place
a tablespoon sized scoop of the mixture in the bottom of each baking cup.
Remove pan from heat and scoop out in
tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.
Some days
a tablespoon sized scoop was used in the M&M s and on other days, a larger scoop was used in the bowl.
Not exact matches
Use a large
tablespoon, ice cream
scoop or your hands to form the mixture into balls (about the
size of a golf ball) with a flat bottom.
Using a medium
sized cookie dough
scoop or
tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.
Using a cookie
scoop or
tablespoon, form the dough into balls about 2 to 3
tablespoons in
size.
Scoop tablespoon -
sized balls of dough and roll between your hands.
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.
This medium
size scoop holds 1.5
tablespoons of cookie dough and produces a 2.75 inch cookie.
Scoop heaping
tablespoon sized portions out and shape into 16 balls.
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.
Scoop a generous 1 -
tablespoon -
size ball of dough into your hand.
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.
Form the dough into balls about 1
tablespoon in
size - I recommend using a cookie
scoop.
Using a measuring spoon,
scoop the dough into 1
tablespoon sized balls.
Scoop dough with medium sized cookie scoop and drop on a floured surface (approximately 2 tablesp
Scoop dough with medium
sized cookie
scoop and drop on a floured surface (approximately 2 tablesp
scoop and drop on a floured surface (approximately 2
tablespoon).
Scoop out 2
tablespoon size balls and roll to uniform
size.
Scoop about 1
tablespoon sized amount of dough into the mini-muffin pan (about 2
tablespoons if using a large muffin pan).
Scoop out 2
tablespoon portions and roll to uniform
size; gently roll in granulated sugar to coat.
Using two spoons,
scoop the dough onto the parchment - lined baking sheet in
tablespoon -
sized mounds.
Roll or
scoop dough into 2
tablespoon sized cookies and place on a cookie sheet.
Scoop heaping Tablespoons (I just use a Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong b
Scoop heaping
Tablespoons (I just use a
Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong b
scoop and make sure the dough is rounded over the edge, the
size of ping pong ball.)
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.
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.
Using a cookie
scoop, drop heaping
tablespoon sized balls unto parchment paper lined cookie sheets.
Scoop into
tablespoon -
sized mounds and place on an ungreased baking sheet, about an inch apart.
1 cup of Good Karma Protein FlaxMilk 1/2 of a medium
sized zucchini, trimmed and sliced into spears or coins 1
tablespoon of raw cacao powder 1
tablespoon of your preferred nut butter 1/2
scoop of protein powder 1 cup of shaved ice
Form balls out of
tablespoon -
size scoops of the mixture and set aside.
Using a regular
size cookie
scoop (or 2
Tablespoons) and
scoop the dough into the muffin pan.
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.
Scoop 3
tablespoon sized balls onto your prepared baking sheets leaving about 2 - inches between.
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.
Scoop out cookie dough about the
size of a heaping
tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.
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.
Using a
tablespoon,
scoop out as much cookie dough as necessary to make the
size of cookies you desire.