Cook's Note: Tips for Making Drop Cookies


Serves: 5

Ingredients

Directions:

The dough is spooned directly from the mixing bowl onto the cookie sheet. Use a teaspoon or tablespoon to scoop up some dough, then transfer it onto the baking sheet with a second spoon or a narrow rubber scraper. Keep the dough uniformly sized so cookies will bake evenly. Space them as the recipe directs to prevent them from running together. For giant cookies, try shaping the dough with an ice-cream scoop. Widen the spacing accordingly.

This Cook's Note: Tips for Making Drop Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


More Recipes from the Cook'n with Pillsbury Cookbook:
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Candy and Popcorn Balls
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Cherry Winks
Chocolate Caramel Layer Bars
Chocolate Cherry Bars
Chocolate Chip Cookies
Cinnamon Toffee Bars
Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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