aried
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babywings76 said:The thing I had a problem with was getting the marshmallows and nuts to stay on them.
There could be several reasons why your cookies did not turn out as expected. It is possible that the measurements for the ingredients were not accurate, the oven temperature was too high or low, or the cookies were over or underbaked. It is also important to make sure that all the ingredients are at room temperature before mixing.
While some substitutions may work, we recommend following the recipe as closely as possible for the best results. Substituting ingredients may alter the flavor and texture of the cookies.
To prevent your cookies from spreading too much, make sure the dough is chilled before baking and space the cookies at least 2 inches apart on the baking sheet. Also, avoid using warm baking sheets as this can cause the cookies to spread too quickly.
Yes, you can freeze the cookies before or after baking. To freeze before baking, shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag. When ready to bake, let the dough thaw for about 10 minutes before placing them on a baking sheet and baking as directed in the recipe. To freeze after baking, let the cookies cool completely, then place them in a freezer-safe bag and freeze for up to 3 months.
If stored in an airtight container, the cookies can stay fresh for up to 1 week at room temperature. You can also freeze the cookies for longer storage.