If you roll out the cookie dough, we recommend adding 2–3 tablespoons of flour to make the dough less sticky.
Our dough does not have to be chilled; however, chilling may make it easier to work with (we do not recommend chilling longer than 3 days, as there is raw egg in the dough).
A mini ice cream scoop is a great way to measure the correct amount of batter for each cookie.
Baking:
Do not grease cookie sheets.
Make sure your cookie sheets are completely cool between batches.
If you happen to use too much oil or water, try adding a little flour.
We suggest baking within 30 minutes of mixing the dough.
Substitutions:
As an alternative to butter, you can use margarine or vegetable spread instead.
You can use unsalted or salted butter—whichever you prefer.
