Sentences with phrase «texture of the cookies»

The oatmeal primarily provides the chewy texture of the cookie but the actual oatmeal flavor isn't really noticeable.

I loved the delicate, sweet flavor and interesting texture of these cookies.

The powdered honey is nice because it enhances the soft texture of the cookie, but coconut sugar would be fantastic in these as well!

Dried cranberries yield the perfect balance to the creamy texture of the cookie base.

The texture of your peanut butter affects the overall texture of these cookies.

As I've mentioned, I'm all about the gooey texture of cookies but I found these taste better baking a bit longer.

The shape kept fairly nicely domed however I'm curious about the inner texture of your cookie.

Everyone that hated this recipe and the dry texture of the cookies will like it using these substitutions: Instead of 3 cups of whole wheat flour use 1 cup whole wheat flour, 1 cup graham cracker crumbs and 1/2 cup white self rising flour (I was out of regular white flour but it would probably be OK too).

You don't want to over-mix after the flour has been added, because that will alter the tender texture of the cookies.

Or, as in U.S. Patent No. 4,344,969, you may discover an ingredient that maintains the crisp and chewy texture of the cookie.

Should these work out to be the texture of cookies?

The texture of these cookies makes me think of sand - not the grittiness of sand, but the way it is full of fine little grains.

You can use almond meal but it will change the texture of the cookies.

I bought brown rice and amaranth from our local natural foods coop and the texture of these cookies as I've made them is reminiscent of cornmeal.

These cookies with butter and chocolate chips sound fantastic, I like the size and texture of the cookies, super one!

Since coconut oil solidify, does the olive oil change the texture of the cookies?

The texture of the cookie is similar to a peanut butter blossom, and the sunflower seed butter lends an interesting flavor.

Add chocolate chips to enhance the chocolate experience... Mmm... Your mouth will thank you The texture of these cookies are PERFECT.

They work perfectly in the cookies because they're already dehydrated so they are nice and chewy and the texture of the cookie is not compromised.

The texture of the cookie is dense and chewy with a crispy exterior, and the toffee flavor runs deep.

A perfectly satisfying pick - me - up with the texture of a cookie, and only pure, whole food ingredients, we guarantee these portable bites will keep your bellies full and your taste buds happy while you take the great outdoors by storm.

etc), but the texture of the cookie right out of the oven has a macaron - like texture that is kind of raised, shiny, and structured, but still soft.

I haven't worked with egg white protein powder, so I don't know how that will affect the taste and texture of the cookies.

I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains consistent.

I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all - white sugar recipe as well.

I baked one cookie after chilling the dough for only 30 minutes, and the rest of the dough after chilling for 36 hours — you're right that the flavor is much better with rest (the caramel notes are much stronger), but the texture of the cookies is fine after only a quick chill.

On a foundational level, sugar helps define the texture of cookies and candies.

I found the chocolate filling too thick - even adding another tbsp of cream I was left with something the texture of cookie dough.

The texture of this cookie is amazing..

Cutting back on the butter in our sable recipe helped, but the breakthrough was using a traditional French ingredient — hard - cooked egg yolk — which eliminated excess moisture and perfected the texture of the cookies.»

The texture of these cookies looks absolutely PERFECT!!

I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter.

The texture of the cookie is super soft from the coconut oil, with bits of crunchy quinoa and dotted throughout are dark chocolate chunks.

Do not use PB2; it affects the texture of the cookies too much.

That will change the texture of the cookies quite a bit.

The texture of the cookies is terrific, even the gluten - free ones!

Most gluten free cookies do not have a texture of a cookie, or taste good like a cookie for that matter.

i had never baked with large amounts of dates as the sugar before, and although I liked the texture of these cookies fine, i wasn't a huge fan of the flavor.

The little dimple of chocolate - and - butter ganache topped with chopped hazelnuts goes beautifully with the texture of the cookie — just a bit crispy on the outside and lightly chewy inside.

There was very little difference between the taste and texture of those cookies and yours, but still no cracks on top.

My only complaint is that the texture of the cookies become sticky when they are left for any period of time.

However, this will change the texture of the cookies.

The texture of these cookies is slightly soft and chewy.

The texture of these cookies is a great combination of slightly crispy on the outside and little soft on the inside.

The type of almond butter you use will change the texture of the cookie.

If you scoop with the measuring cup, the flour will be too packed and will affect the texture of the cookies.