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.

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

Useful information.

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.

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.:):(

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!

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...

Sometimes the oven has not cycled enough times to get the temperature even. My repairman says let it cycle....turn off and on three times....before trying to bake. Seems like a waste of energy to me, but it seems to work too.

I recently bought three large cookie sheets from Copper Chef. The baking surface is a patterned basket weave. They bake wonderfully where all the others were having problems. Now that I've got cookie baking figured out, I'm trying to come down with diabetes and cookies are way down the list of things to eat.

Thanks! Such an obvious solution - and it never occurred to me to do this.

I love my air bake cookies sheets, and the first tray in the oven is always put in at least 3 minutes short on recipe time. I can add more time if needed but you sure can’t take it back if they baked too long. Love Christmas baking but break it up over several days.

Several years ago I had the opportunity to purchase used commercial sheet pans. I have 5 and tossed all the old ones I had. I love these pans and would love to have a set of 3 for the cottage too.

I also got at the same time a 1000 sheet package of parchment paper. It is for the large pans, so I cut each sheet in half. I have a life time supply of it.

Professional products are worth it to me.

I have new copper cookie sheets but decided to try using parchment paper on them. Found it helps the biscuits and/or cookies slide off easy and fast clean up. Love my new copper cookie sheets as I rarely make cookies without having issues on the baking of them. Good to know not to use different ones during the process.

We have a Sheetmetal shop and for our first married Christmas we made Stainless Steel cookie sheets for all the women in my life. Most still have them. I still have my 2 and they are my favorite. I rarely test anything, so making a test cookie sounds like something i will never get around to doing!

Copper!!??? I have not seen those. Where did you find them?

~ C

ohhhh....stainless steel would be wonderful too! What a luxury!

~ C

I like all the cookies! I will bake them all or try to bake, new recipes always welcome! or new ideas or trick to bake them!:thumbup::D<3<3<3<3