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baking cookies
I learned that it is a good idea to only use one type of cooky sheet for the entire batch of cookies.
It seems that the cookies bake "differently" on different types of surfaces. |
Somewhere deep in the recesses of my mind, there was a 7th grade Home Economics class where this was mentioned.
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Time to refresh my skills before the annual baking day. So many details to remember. Here is the 101 that I use.
https://www.kingarthurflour.com/lear...ips-techniques |
Originally Posted by Rhonda K
(Post 8339193)
Time to refresh my skills before the annual baking day. So many details to remember. Here is the 101 that I use.
https://www.kingarthurflour.com/lear...ips-techniques |
Cookies are one of the things I don’t like baking. I guess it’s because I usually have to do large batches of several dozen and I can’t leave the kitchen until they are all done. You know if you walk away at all you will burn a batch.
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I bake cookies all year. At Christmas I buy them from a good bakery. Some are decorated, some are old favorites and all are delicious. It's my holiday too and I don't plan on being in the kitchen.
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Well, it seems that no matter what kind of pan, what type of cookie, or how careful I am to keep a watch on them, my first batch of cookies always seems like they could be used as hockey pucks.:):(
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The oven timer is my friend.
My first pan is also usually a "trial ruN: |
Bake just two or three cookies on the first pan in. This i call my trial run and fewer hockey pucks. This lets you have a better idea of baking time, look of the cookie, and if they spread too much or too little. Works for me. Also allows for a taste test while you bake the rest!
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I still love to bake cookies though my healthy, athletic kids and grandkids don’t eat sweets at all. I really loved baking with friends. Oh well...
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