Tuesday, February 23, 2016

Crowdtap Sampling: Reynolds Cookie Baking Sheets #ReynoldsCrowd #sponsored

I love to bake! My family has a serious sweet tooth so we usually have a cake, some cookies, brownies, cupcakes or some other sweet treat around all the time. I've used the parchment paper that comes on rolls in the past but now I've been chosen by Crowdtap to sample these pre-cut sheets.


The box comes with 25 sheets that are 12"x16" & each sheet can be used for multiple batches. I've made cookies twice since I've had these sheets & the sheets lie flatter on my cookie pan than the parchment paper that comes on a roll. The sheets keep cookies from burning & make cleanup a breeze. The cookies will slide right off the baking sheet onto the cooling rack without sticking.

These are the recipes for the cookies that I baked using the Reynolds Cookie Baking Sheets:


Double Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
16 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 cup light-brown sugar, packed
2 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Preheat oven to 350F
Line cookie sheet with Reynolds Cookie Baking Sheet
Combine flour, salt & baking soda together in medium bowl; set aside.
Beat butter with both sugars on medium speed with electric mixer until light & fluffy.
Reduce speed to low, add vanilla & eggs.
Add flour mixture; blend with mixer until combined. Stir in both chocolate chips.
Drop tablespoon-size balls of dough about 2 inches apart on lined baking sheet.
Bake cookies for 8 - 10 minutes.
Remove from oven, sliding paper off cookie sheet directly onto cooling rack.
Cool completely.



Red Velvet Gooey Butter Cookies
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
1 teaspoon vanilla extract
1 box red velvet cake mix
Confectioners sugar for dusting
Preheat oven to 350F
Line cookie sheet with Reynolds Cookie Baking Sheet
Beat cream cheese & butter with electric mixer.
Beat in the egg, then the vanilla.
Beat in the cake mix until completely combined.
Cover & refrigerate for at least 2 hours.
Roll the chilled dough into tablespoon-sized balls, then roll balls 
in confectioners sugar & place on baking sheet.
Bake cookies for 12 minutes.
Remove from oven, sliding paper off cookie sheet directly onto cooling rack.
Cool completely.

These liners make baking cookies so much easier. I love that the sheets can be used for multiple batches & that they make cleanup not such a chore. This is a product that I am recommending to all of my family & friends.

#ReynoldsCrowd #Crowdtap #ILoveCrowdtap #sponsored

I am a member of the Crowdtap Reynolds® rewards program and I was provided a sample of this product for the purpose of testing and review.