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Recipe: Baking Cookies
Similar Categories: Baking, Cookies
Hello Angel,
Cookies are my specialty and I must say that there is no substitute
for practice.
After years of baking 70 dozen cookies every Christmas I finally got
it down to a science.
1. Know your oven, make sure it is level, buy two oven themometers or
borrow two. Heat up the oven to 350 which is the temperature most of
my recipes call for. Put the two thermometers inside and wait for
them to register the oven's temp. If they don't read 350 degrees, add
the two of them together and divid by 2. The result is your oven's
real temperature.
2. Use exact measurements. There are different measuring cups for
liquids and solids. The ones for solids have no lip for pouring and
the ones for liquids do.
3. Make sure ALL your ingredients are room temperature.
4. Make sure All your ingredients are fresh. Baking soda, baking
powder and flour don't keep indefinately as my husband believes. Ha ha
5. Eggs vary in size so lightly beat your eggs and measure 1/4 cup =
1 egg.
6. Do not mix your flour in with a mixer. A wise old woman once
said, "You can beat the dickens out of the eggs, butter and sugar but
you'd better stir the flour in by hand." That would include some
other dry ingredients such as oatmeal and cocoa.
7. Don't use dark or non-stick cookie sheets. I use the cheap steal
sheets and put two together. I also line the cookie sheets with heavy
duty aluminum foil but that is just something I do, not something that
is necessary. Using "air bake"cookie sheets or two sheets together
might increase your bake time.
8. Make sure your cookies sheets are completely cool before you put
your raw cookies on them.
9. Always let your oven reheat before you put the next pan of cookies in.
10. Never bake cookies until they look done...If they look done, they
are probably too done. When I'm trying new pans or a new recipe I
always bake the first pan the exact time the recipe calls for. If
they aren't done I bake them longer. Then I adjust the time for the
rest of the batch. If you have a large oven take into consideration
baking two pans will add a little time to your bake time.
11. Cutting the amount of shortening in some recipes will keep the
cookies from flattening out but you will end up with a little
different texture. I find the difference acceptible and it helps cut
the fat grams too. Ha ha I like the flavor of butter so I often use
half butter and half butter flavored Crisco.
I called the 800 number on Nestle's chocolate chips years ago and they
gave me several suggestions to keep my toll house cookies from
flattening. One was to lower the baking temp to 325 and use only 1/2
the amount of butter the recipe called for. They also suggested
adding rice crispies but I didn't even write down the amount.
Hope something I've shared helps you bake the best cookies ever. All
of my favorites are in the groups recipe index.
Hugs,
Cheryl
--- In RecipeUSA at y..., "angel81767us" wrote:
> Hi,I am new here, glad to find a group that is active. The biggest
> frustration that I have with baking cookies is that some types
> (chocolate chip, snickerdoodles as examples) will rise up in the oven
> while baking, but go pretty much flat while cooling a bit on the
> cookie sheet. I am using stick type for baking, do I need to add more
> flour? or what? hoping that one of you can offer some suggestions!
Cookies are my specialty and I must say that there is no substitute
for practice.
After years of baking 70 dozen cookies every Christmas I finally got
it down to a science.
1. Know your oven, make sure it is level, buy two oven themometers or
borrow two. Heat up the oven to 350 which is the temperature most of
my recipes call for. Put the two thermometers inside and wait for
them to register the oven's temp. If they don't read 350 degrees, add
the two of them together and divid by 2. The result is your oven's
real temperature.
2. Use exact measurements. There are different measuring cups for
liquids and solids. The ones for solids have no lip for pouring and
the ones for liquids do.
3. Make sure ALL your ingredients are room temperature.
4. Make sure All your ingredients are fresh. Baking soda, baking
powder and flour don't keep indefinately as my husband believes. Ha ha
5. Eggs vary in size so lightly beat your eggs and measure 1/4 cup =
1 egg.
6. Do not mix your flour in with a mixer. A wise old woman once
said, "You can beat the dickens out of the eggs, butter and sugar but
you'd better stir the flour in by hand." That would include some
other dry ingredients such as oatmeal and cocoa.
7. Don't use dark or non-stick cookie sheets. I use the cheap steal
sheets and put two together. I also line the cookie sheets with heavy
duty aluminum foil but that is just something I do, not something that
is necessary. Using "air bake"cookie sheets or two sheets together
might increase your bake time.
8. Make sure your cookies sheets are completely cool before you put
your raw cookies on them.
9. Always let your oven reheat before you put the next pan of cookies in.
10. Never bake cookies until they look done...If they look done, they
are probably too done. When I'm trying new pans or a new recipe I
always bake the first pan the exact time the recipe calls for. If
they aren't done I bake them longer. Then I adjust the time for the
rest of the batch. If you have a large oven take into consideration
baking two pans will add a little time to your bake time.
11. Cutting the amount of shortening in some recipes will keep the
cookies from flattening out but you will end up with a little
different texture. I find the difference acceptible and it helps cut
the fat grams too. Ha ha I like the flavor of butter so I often use
half butter and half butter flavored Crisco.
I called the 800 number on Nestle's chocolate chips years ago and they
gave me several suggestions to keep my toll house cookies from
flattening. One was to lower the baking temp to 325 and use only 1/2
the amount of butter the recipe called for. They also suggested
adding rice crispies but I didn't even write down the amount.
Hope something I've shared helps you bake the best cookies ever. All
of my favorites are in the groups recipe index.
Hugs,
Cheryl
--- In RecipeUSA at y..., "angel81767us" wrote:
> Hi,I am new here, glad to find a group that is active. The biggest
> frustration that I have with baking cookies is that some types
> (chocolate chip, snickerdoodles as examples) will rise up in the oven
> while baking, but go pretty much flat while cooling a bit on the
> cookie sheet. I am using stick type for baking, do I need to add more
> flour? or what? hoping that one of you can offer some suggestions!
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