Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Baking Cookies

Posted by on Nov. 9, 2009 at 3:55 PM
  • 7 Replies
  • 432 Total Views

 Bake one sheet of cookies at a time. Center the rack in the middle of the oven. If you put two baking sheets in the oven at one time, it is best to switch their positions halfway through the baking time. Allow cookie sheets to cool thoroughly between batches. Putting the dough onto hot cookie sheets may cause the cookies to spread and brown too much around the edges.

by on Nov. 9, 2009 at 3:55 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-7):
by Group Owner on Nov. 17, 2009 at 11:13 AM

Soften butter
It's difficult to soften butter properly in a microwave oven; too often part of the butter melts, which will change the structure of the cookies. Butter and sugar form the basic structure of the cookies; the sugar cuts small air pockets into the butter, which are stabilized by the flour and filled with C02 from the baking powder. Soften butter by letting it stand at room temperature for a couple of hours. You can also grate the butter into a bowl, then it will soften in a few minutes.

Freeze Dough
Making and freezing doughs ahead of time not only is a great time saver, but it improves the texture of the cookies. Icebox cookies are shaped into a log, wrapped, and chilled or frozen until it's time to bake. You can form drop cookie dough into balls and freeze; bake from the frozen state, adding a few minutes to the baking time. This technique also lets you make all the doughs one day, then take another day for the fun part: baking and decorating!

by Group Owner on Nov. 17, 2009 at 11:17 AM


Accurate Measuring
While you don't have to follow a recipe exactly, neglecting some important details can make a finished product less than desirable.
You can toss in extra raisins, nuts, chocolate chips, coconut, or even vanilla. You can substitute dried fruits for nuts or vice versa and experiment with extracts and flavors. But if your flour measurement is inaccurate, your cookies may be tough, dry, doughy, or leaden.

Always measure the baking soda, baking powder, salt, and especially flour accurately. Before measuring the flour, stir it with a spoon if it is compacted. Then lightly spoon flour into your measuring cup until it is heaped above the rim. Do NOT shake or tap the cup to settle the flour, or you will have more flour than you need. Slide a spatula or knife across the top to level.

When measuring liquid ingredients, use a clear plastic or glass container with lines up the sides. Set the container on the counter and pour the liquid up to the appropriate mark. Lower your head to read the measurement at eye level.

When you mix the flour to the moist ingredients, stir just until blended. Be careful not to over mix or beat your cookie dough, unless you like tough cookies! One helpful hint is to mix the dry ingredients thoroughly first. You want the dry ingredients to be fluffed up rather than compacted so it blends easily with the dough. You can use a wire whisk to mix the dry ingredients.

Another helpful hint in making any recipe is to get the necessary ingredients ready in advance.

by Group Owner on Nov. 17, 2009 at 11:22 AM

Refrigerate Dough
Sticking cookie dough in the refrigerator will ensure that all the cookies [on the sheet as well as in the whole batch] will be baked evenly. You can refrigerate the whole batch of dough or you can refrigerate individual prebaked cookies on the baking sheets.

by Member on Nov. 17, 2009 at 12:48 PM

My tip:

Bake half batches of cookies.  My son and I bake at least once a week.  We do a half batch of cookies.  We put 16-20 on the cookie sheet, so only cycles in the oven.  Takes less time and less temptation sitting in the kitchen....and we get to make them again sooner!

by on Nov. 23, 2009 at 8:20 PM

To speed up cooling time for cookie sheets, I pop them in the freezer as soon as I remove the cookies. It cools quickly while the next batch is baking.

by Group Owner on Apr. 12, 2010 at 1:26 PM

 Freezing cookie dough

Keeping some frozen dough on hand means you can bake just as many, or as few, cookies as you like without having to whip u a bunch of dough. Form the dough into balls and arrange them on a sheet pan to freeze. Once the individual balls of doughj are frozen, place them in a zip-lock freezer bag and store in freezer. When needed, take them out of freezer, just the amount you need. Place them on a cookie sheet and bake. They will take a few minutes longer to bake than if they were not frozen.

by Group Owner on Apr. 21, 2010 at 12:01 AM

 Keeping Cookies separate as they bake.

Many types of cookies spread as they bake. If cookie dough is placed too closely together, they'll run into each other when they spread in the oven.  To give each cookie a little extra space without severly limiting the number of cookies baked in a batch,, instead of placing them in neat rows of three or four so that all the cookies line up, I alternate the rows. For example three cookies in the first row, four in the next, three in the third, and so on.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)