Mad over chocolate malts? Here's a cookie with the same great flavor.
Place food directly on Reynolds® Parchment Paper and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because you're baking right on the paper, clean-up is a breeze.
A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop.
Unbaked cookie dough can be frozen in an airtight container up to 9 months. Before baking, thaw frozen dough in the fridge at least 8 hours.
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