xiaoxl/recipe_data huggingface dataset:
Zesty Hominy and Cheese
Category: side-dish
By JEANIE BEAN

A different sidedish using hominy, sour cream, cheese and green chilies. Friends who say they don't like hominy eat it and ask for more.  It's fast and tasty. Adjust chili peppers to taste.

Ingredients:
3 (15 ounce) cans white hominy, drained
1 (8 ounce) container sour cream
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers
1 pinch cayenne pepper  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper. Bake for 25 minutes in the preheated oven, or until heated through.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 421.6
Fat: 25 g
Saturated fat: 14.9 g
Carbohydrates: 33.1 g
Sugars: 4.7 g
Dietary fiber: 5.5 g
Protein: 15.9 g
Cholesterol: 64.9 mg
Sodium: 965.6 mg
Creamy Jello


Ingredients:
boiling water, cold water, Cool Whip Free

Directions:
Put gelatin mix in bowling water.  Stir until dissolved., Add cold water and enough ice cubes to equal 1 1/4 cup of water., Put in blender and blend 30 seconds., Add whipped topping., Blend until smooth., Pour into four dessert dishes.  Refrigerate at least 20 minutes or until set.
Green Salsa
Category: appetizers-and-snacks
By BOYS1

A tasty and tangy salsa that may be used for cooking or on top of Mexican-style foods! Adjust the amount of jalapeno to taste.

Ingredients:
8  tomatillos, husked
3  shallots
2 cloves garlic, peeled
1 (4 ounce) can chopped green chile peppers
¼ cup chopped fresh cilantro
1  fresh jalapeno pepper, seeded
salt to taste

Directions:
In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 cups

Calories: 14.6
Fat: 0.2 g
Carbohydrates: 3.1 g
Sugars: 1.2 g
Dietary fiber: 0.5 g
Protein: 0.5 g
Sodium: 83.8 mg
Roasted Chickpeas
Category: appetizers-and-snacks
By akcpa

Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Ingredients:
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
1 pinch salt
1 pinch garlic salt
1 pinch cayenne pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Blot chickpeas with a paper towel to dry them.  In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 161.3
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 19.3 g
Dietary fiber: 3.8 g
Protein: 4.2 g
Sodium: 337.3 mg
Mississippi Chicken


Ingredients:
boneless skinless chicken breasts, margarine

Directions:
Dip chicken in melted margarine., Salt and pepper., Then coat with crushed cheese crackers., Place in baking dish and cover tightly with foil., Bake in 300° oven for 1 or 1-1/4 hours., DO NOT uncover until cooking time is over., This is great to make ahead and refrigerate., Then all you have to do is put in oven before dinner., You can use whole chicken, cut up if you prefer.
Sun-Dried Tomato and Bow Tie Pasta
Category: world-cuisine
By JFOCHTMAN

Anti-meat pasta dish, which makes your tastebuds feel alive with the great combined flavors of sun dried tomatoes, olive oil, red pepper and pesto sauce. My husband and I came up with this recipe about two years ago playing around in the kitchen one day.  Ever since then it has been our family's favorite. Garnish each dish with red pepper or Parmesan cheese to your taste. Instead of making your own pesto you can use 1/2 bottle of pre-made pesto from the grocery store.

Ingredients:
4 tablespoons dried basil
1 tablespoon minced pine nuts
1 tablespoon olive oil
3 ounces sun-dried tomatoes
⅛ cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
½ teaspoon salt
1 teaspoon cayenne pepper
1 (16 ounce) package bow tie pasta

Directions:
Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil. In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces. In a large skillet over a medium  heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

Yields: 8 servings

Calories: 292.8
Fat: 7.4 g
Saturated fat: 1.1 g
Carbohydrates: 49.6 g
Sugars: 6.4 g
Dietary fiber: 4.5 g
Protein: 10.5 g
Sodium: 370.8 mg
Chia Seed Meatballs With Hidden Veggie Pasta Sauce


Ingredients:
tomato puree, diced tomatoes, carrots, bay leaf, oregano, basil, rosemary, onion, garlic, red pepper flakes, pepper, salt, olive oil, parmesan cheese, Worcestershire sauce, eggs, garlic powder, black pepper, salt, onion

Directions:
SAUCE:
1. Steam the carrots for 20 minutes until tender.
2. Add the spinach to the carrots and continue to steam for 5 minutes.
3. Add carrots and spinach to food processor and puree (approx. 2 minutes].
4. Open one can of the petite diced tomatoes and add to the food processor, blending the tomatoes, carrots and spinach together until all large chunks are gone.
5. In a large pot, warm olive oil over medium heat.
6. Add the onions and saute until translucent.
7. Add the garlic and saute for 1 more minute.
8. Then add the carrot/tomato/spinach mixture,along with all the remaining SAUCE ingredients.
9. Simmer on low heat for 4-6 hours, uncovered. Stir occasionally.
MEATBALLS:
1. Pre-heat oven to 350 degrees.
2. Add all of the meatball ingredients to a bowl, and knead with hands until combined thoroughly.
2. Let the mixture rest for 10 minutes so chia seeds can soften.
3. Form mixture into small meatballs and place in an ungreased 9x13 inch pan - should make 24 meatballs and fit the pan perfectly.
4. Bake for 20 minutes at 350 degrees.
5. Once done, add the meatballs to the sauce cooking on the stove.
6. Serve over your favorite pasta or on a hoagie!
Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Category: bread
By Mallow1

Tasty vegan muffins that are low-fat. Much of the fat content in this recipe is from the chocolate chips, but they are soooo worth it!

Ingredients:
2 cups whole wheat flour
½ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
1 (15 ounce) can solid-pack pumpkin
½ cup water
½ cup chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Whisk whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. Stir pumpkin and water into dry ingredients, mixing until just moistened; fold in chocolate chips. Spoon batter into prepared muffin cups, filling them to just below the tops. Bake in the preheated oven until lightly browned and tops of muffins bounce back when pressed lightly, 25 to 30 minutes. Let muffins cool in pans for 5 minutes until removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 149.8
Fat: 2.6 g
Saturated fat: 1.4 g
Carbohydrates: 31.2 g
Sugars: 14 g
Dietary fiber: 4 g
Protein: 3.5 g
Sodium: 323.5 mg
Multi - Grain English Muffin Bread ( Abm )


Ingredients:
warm water, sugar, all-purpose flour, whole wheat flour, quick-cooking oats, salt, bread machine yeast, cornmeal

Directions:
In bread machine pan, add ingredients according to your bread machine's instructions.
Set for dough cycle,press button.
After dough cycle is complete,turn out on floured surface and ( DO NOT KNEAD ] shape into loaf.( Dough will be very soft].
Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray, sprinkle inside of pan with half of cornmeal and place loaf in prepared pan.
Sprinkle top with remaining cornmeal.
Cover and let rise in a warm place for 30 to 45 minutes.
Bake at 400 degrees for 30 minutes, or until golden brown.
Take out of pan and cool on wire rack.
Chicken Bow Tie Salad


Ingredients:
bow tie pasta, scallion, mandarin oranges, craisins, sesame seeds, parmesan cheese, green grape, rice vinegar, sugar, canola oil

Directions:
Cook pasta according to package directions; drain.
Combine dressing ingredients; blend or shake well to emulsify, then stir half of the prepared dressing into the cooked bow tie pasta; marinate in the refrigerator for at least two hours.
When ready to serve, add remaining ingredients and as much of the second half of the salad dressing (we used 2/3s of the remaining dressing] as you like; salt and pepper to taste. Toss and enjoy!
Warm & Creamy Bacon Dip


Ingredients:
sour cream, bacon bits, cheddar cheese, cream cheese, green onion

Directions:
Heat oven to 400 degrees F., In a bowl, combine all ingredients., Place in 1-quart baking dish.  Cover., Heat 20 to 30 minutes or until hot., Serve with assorted crackers and/or chips.
Liquid Green Fire Hot Sauce


Ingredients:
habanero peppers, garlic cloves, salt, cilantro

Directions:
Boil tomatillos and peppers in water for about 10 minutes, or until the green color of the tomatillos and jalapenos turn from a slick green to a dull green (You want them to be soft, but not too mushy].
Remove tomatillos and peppers from water; cut off stem caps from peppers, but do not remove seeds (unless you're a sissy].
Place tomatillos, peppers, garlic, cilantro (if used], and a couple pinches of salt into a food processor.
Blend in the food processor for 20-30 seconds, depending upon desired consistency.
Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt].
Pour into a re-sealable container or jar, let it rest in the fridge for about 30 minutes, then enjoy with chips or use as a condiment.
This sauce seems to keep well in the fridge for at least 10 days (I have never pushed it further than that, but then it usually doesn't last that long anyway].
NOTE: After using the food processor, it is sometimes best to open in a well ventilated area as the fumes from processing boiling hot peppers can take your breath away.
NOTE TO SISSIES: If you can't handle the heat, drinking milk and/or eating a flour tortilla will provide the best relief.
Pasta Amatriciana


Ingredients:
pancetta, extra virgin olive oil, garlic cloves, red pepper flakes, Spanish onion, crushed tomatoes, fresh oregano, flat leaf parsley, penne, rigatoni pasta

Directions:
In a large skillet, brown pancetta over medium heat; remove from pan and drain on paper towels; wipe out the pan.
To the pan, add olive oil, garlic, and crushed red pepper; heat until the garlic speaks.
Add in the onion; cook 5 minutes to sweeten the onion.
Add in the tomatoes and herbs; stir in reserved pancetta.
Heat through and decrease heat to low; simmer until the pasta is cooked, drained and ready to serve.
Combine the sauce and pasta in a hot pot and dump onto a serving platter.
Crock-Pot Hoisin Ribs


Ingredients:
hoisin sauce, white wine, soya sauce, white sugar, tomato paste, garlic cloves, five-spice powder

Directions:
Preheat oven to 350. Place ribs on baking sheet, sprinkle with salt and pepper. Bake for 30 minutes.
Meanwhile combine in a bowl remaining ingredients.
Spray crock pot with nonstick spray. Place cooked ribs in pot and layer with sauce to cover all.
Cover and cook on low 8 hours. If you are home move ribs from bottom to top halfway through cooking time.
Serve with coconut rice.
Pretty Butterfly Sandwich


Ingredients:
butter, egg

Directions:
Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a baking sheet sprayed with non-stick cooking spray. Save remaining half.
For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.
With remaining 1 and ½ roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a “V” and place above head. Press balls into head for eyes.
Brush with melted butter, cover with plastic wrap, and let rise about 45 minutes or til doubled.
Brush with 1 egg beaten with 1 Tbl. water.
Bake at 350° for about 20 minutes or til golden. Let cool and slice horizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or lunchmeats and cheeses!
*I didn't think the shapes/decorations on the wings worked out all that well. Next time I think I'll make small ropes and shape/roll them into palmier shapes to decorate the wings, so you might want to try that, too. But it still came out nice! My mom LOVED it! :].
Forty Clove Dutch Oven Brisket


Ingredients:
beef brisket, salt, fresh ground pepper, olive oil, garlic cloves, sweet onion, red wine, tomato paste, bay leaves, dried basil, oregano

Directions:
Preheat oven to 325 degrees.
Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
Heat a large skillet(that can be placed in oven]or Dutch oven with a lid over medium-high heat on stove top. Add olive oil to coat the bottom of the pan. Sear both sides of brisket  fat-side down first, until golden brown. Remove to a sheet pan.
Add garlic cloves and onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.
Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add beef stock, tomato paste, bay leaves, basil and oregano. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the  skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
Bake for 1 hour at 325 degrees F. Reduce heat to 300 degrees and bake an additional 1 1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover with foil to rest for 10 minutes.
Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and remaining garlic until smooth in a food processor. You can add a little cornstarch slurry(cornstarch whisked with a little water] to thicken gravy, by bringing it back to the stove and returning to a boil. Return reserved whole garlic cloves and onions to the gravy.
Slice brisket diagonally across the grain. Serve with pan gravy. Enjoy!
Sandwiches in Foil


Ingredients:
cooked ham, cheddar cheese, onion, prepared mustard

Directions:
Combine all sandwich ingredients and mix well., Fill buns with mixture and wrap each sandwich in foil., Heat in a preheated 350 degrees oven for 20 minutes., Makes 8 sandwiches.
Quesadillas


Ingredients:
monterey jack pepper cheese, cheddar cheese, green onion, chile, 8-inch flour tortillas, chunky salsa

Directions:
In a medium bowl, toss together the cheese, green onion, and chilies: set aside., Spray a medium skillet with nonstick spray and place over medium heat., When hot, add 1 tortilla and sprinkle it with one-fourth of the cheese mixture., When the cheese begins to melt, about 1 minute, fold in half., Continue cooking until lightly brown on both sides, about 1 minute., Transfer to cutting board, Repeat with the remaining tortillas and filling., Cut into wedges with a knife or pizza cutter and serve immediately with salsa.
Ghirardelli Brownies


Ingredients:
eggs, sugar, vanilla, butter, flour, baking powder, salt, walnuts

Directions:
Grease a 8x8 inch baking pan and set aside., Preheat oven to 400 degrees., In a medium bowl stir together the eggs, sugar and vanilla., Mix well., Add butter mixing to incorporate., Sift the ground chocolate with the flour, baking powder and salt., Stir into the egg mixture and add the walnuts., Spread into the prepared baking pan., Bake for 20 minutes or until a toothpick inserted in center comes out clean.
Outback Kookaburra Wings


Ingredients:
butter, chicken wings

Directions:
Heat butter, sauce and seasonings over medium heat until all flavors are blended.
Deep fry wings until done.
Toss wings and sauce together while wings are still hot.
Pork Stew With Celery


Ingredients:
boneless pork loin, onions, butter, margarine, celery, salt, pepper, dry white wine, broth, water, all-purpose flour, parsley

Directions:
Cut meat into 2-inch chunks, trimming off excess fat.
Slowly brown meat and onions in the butter using a large, heavy skillet, or a heavy, enamelled and cast-iron pot that has a lid.
Add celery to meat.
Sprinkle with salt and pepper.
Add wine or broth and water.
Cover.
Simmer slowly for 35 to 45 minute or until meat is very tender.
Meanwhile, blend the flour into the whipping cream until smooth and free of lumps.
When meat is tender, add flourcream mixture.
Bring to a boil quickly and cook until thickened, stirring.
Sprinkle with chopped parsley before serving.
Mississippi Hot Caviar
Category: appetizers-and-snacks
By Kimber

Different, delicious, DIABLO!

Ingredients:
3 (15 ounce) cans black-eyed peas
1 cup diced green chili peppers
¾ cup diced onion
¾ cup diced jalapeno chile pepper
¼ cup diced pimento peppers, drained
1 ½ teaspoons minced garlic
1 (16 ounce) bottle Italian-style salad dressing

Directions:
In a mixing bowl, combine the black-eyed peas, green chili pepper, onion, jalapeno pepper, pimento, garlic and Italian-style dressing. Chill the mixture overnight.

Prep time: 12 mins
Total time: 13 hrs 32 mins
Yields: 5 cups

Calories: 158
Fat: 8.9 g
Saturated fat: 1.5 g
Carbohydrates: 16.2 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 4.4 g
Sodium: 867.6 mg
Hot Party Drink


Ingredients:
apple, brown sugar, cinnamon sticks, tea bags

Directions:
Bring juice, apple, brown sugar, and cinnamin stick to a boil and boil for 2 minutes.
Remove from heat.
Add tea bags and steep for 2-3 minutes and then remove.
Flourless Banana Pancakes
Category: breakfast-and-brunch
By Roseanna McGuire

I know it sounds like a weird recipe, but it's amazing and so healthy for you! Gluten-free alternative to pancakes. Enjoy with your favorite fruit topping or serve plain with honey.

Ingredients:
1  very ripe banana, mashed
2  eggs, beaten
2 tablespoons ground flax seed  (Optional)
¼ teaspoon pure vanilla extract  (Optional)
2 tablespoons coconut oil

Directions:
Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well. Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 283
Fat: 22.1 g
Saturated fat: 14.4 g
Carbohydrates: 16 g
Sugars: 7.8 g
Dietary fiber: 3.4 g
Protein: 8.2 g
Cholesterol: 186 mg
Sodium: 72.7 mg
Light Cafe Mocha Mix


Ingredients:
instant coffee crystals, powdered milk, artificial sweetener, instant chocolate pudding mix

Directions:
In processor combine coffee and powdered milk and blend on high until powdery. It should reduce in quantity down to about 1 cup of combined coffee and instant milk.
In large bowl combine remaining ingredients with the coffee and milk mixture. Stir or blend with hand mixer on low until well combined.
To serve: add 4 tsp of mix to 6 oz of hot water, adjust to personal taste.
Best-Ever Lasagna


Ingredients:
ground beef, pork sausage, tomato sauce, tomato paste, capers, garlic cloves, sugar, salt, pepper, eggs, dried parsley, small curd cottage cheese, ricotta cheese, parmesan cheese, provolone cheese, mozzarella cheese, green onion, black olives

Directions:
Preheat oven to 375 degrees.
In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink.  Drain well.
To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper.  Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
In a large bowl, lightly beat eggs.  Add parsley.  Fold in cottage cheese, ricotta cheese and Parmesan cheese.  Refrigerate until sauce is done.
Spray the bottom of a 9"x13" pan with non-stick spray.  Spread about 1 cup of the sauce in the bottom of the pan.
Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
Place another 1/3 of the noodles on top.
Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
Top with remaining noodles, meat sauce and mozzarella.
If desired, garnish with black olives and green onions scattered on top.
Cover and bake for 50 minutes.
Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
Let stand for 15 minutes before serving.
Leftovers freeze well.
Chile Colorado


Ingredients:
water, boneless beef chuck roast, all-purpose flour, kosher salt, black pepper, olive oil, yellow onion, water

Directions:
Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.
Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.
Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.
The Softest Sugar Cookies


Ingredients:
unbleached all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, light brown sugar, egg, vanilla extract, granulated sugar

Directions:
Heat oven to 375°F.
Line two large baking sheets with parchment paper.
Whisk together flour, baking powder and salt; set aside.
With mixer, beat butter, 1 cup granulated sugar and brown sugar at medium speed until light and fluffy, about 3 minutes.
Add egg and vanilla; beat at medium speed until combined, about 30 seconds.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place 1/2 cup sugar in shallow bowl.
Roll dough into 1 1/2-inch balls, roll in sugar and place about 2 inches apart on baking sheet.  (If the dough seems too sticky to handle, ill a medium-sized bowl half way with cold tap water.  Before you roll each ball of dough, dip your hands in cold water and dry--this will keep dough cool and help keep it from sticking to your hands.].
Butter bottom of glass and then dip in sugar.
Flatten dough balls with glass until about 3/4 inch thick.
Bake until cookies are golden brown around edges and very lightly colored, 12 to 15 minutes.
Cool cookies on baking sheets about 3 minutes and then transfer to wire rack and cool to room temperature.