Baking Instructions

Chocolate Chip

CLASSIC:

  • thaw at room temp 30-60 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 8-10 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 9-10 min or until barely set— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Oatmeal Chocolate Chip

CLASSIC:

  • thaw at room temp 30-60 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 9-11 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 12-14 min or until golden brown on edges— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Oatmeal Raisin

CLASSIC:

  • thaw at room temp 30-60 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 9-13 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 13-15 min or until golden brown all over
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Ginger Molasses

CLASSIC:

  • thaw at room temp 30-45 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 8-10 min
  • remove from oven when cookies are just starting to crack on top
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 10-12 min. the centers of the cookies will look slightly underbaked.
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Sugar

CLASSIC:

  • thaw at room temp 30-45 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 10-12 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 300* for 13-15 min or until just set in the center— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Red Velvet

RED VELVET WHITE CHOCOLATE BAKING INSTRUCTIONS

CLASSIC:

  • thaw at room temp 10-15 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 11-13 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 9-10 min or until barely set— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Snickerdoodle

CLASSIC:

  • thaw at room temp 30-45 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 350* for 9-11 min
  • remove from oven when cookies are just starting to crack on top
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 20-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 9-11 min
  • remove from oven when cookies are just starting to crack on top. the middle of the cookies will look slightly underbaked.
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Lemon Cookie

LEMON COOKIE BAKING INSTRUCTIONS

CLASSIC:

  • thaw at room temp 25-35 min
  • bake at 350* for 8-10 min
  • remove from oven when cookies are just set
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 300* for 13-15 min or until just set in the center— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack

Baking Instructions

Chocolate Chip M&M

CLASSIC:

  • thaw at room temp 30-60 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 8-10 min
  • remove from oven when cookies are just starting to brown
  • let stand on baking pan for 5 min before transferring to cooling rack

GLUTEN-FREE:

  • thaw at room temp 15-30 min
  • flatten each piece of dough to about 1 inch thickness
  • bake at 375* for 9-10 min or until barely set— do not over-bake!
  • let stand on baking pan for 10 min before transferring to cooling rack