A baking sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies’ shape and texture.
Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Rotate cookie sheets and rinse and wipe clean between batches.
- Cookie Sheets with little or no sides will allow the cookies to bake quickly and evenly.
- Grease cookie sheets with either vegetable shortening or unsalted butter. Don’t use vegetable oil for greasing. The oil between cookies will burn during baking; this is very difficult to clean.You also can use parchment paper or the reusable Silicone Baking Mats on your cookie sheets instead of the shortening or butter. I can’t imagine how I ever lived without these fantastic reusable silicone pan liners. To me this is just a “must have.” You can’t rip them, you can’t tear them, extremely durable and inexpensive, they never lose their shape.
- If cookie dough has a large amount of vegetable shortening or butter, it is not necessary to grease or butter the cookie sheets or pans. Most cookie dough can be baked on ungreased pans.
- Be sure to cool baking sheets between batches. A baking or cookie sheet should be either cool or at room temperature when the cookie dough is placed on it; otherwise, the dough will start to melt, adversely affecting the cookies’ shape and texture. If the sheets are still hot when you load them with more dough, the cookies can start to melt and spread before they even get in the oven. If you need to cool the pans in a hurry, run them under cold water and then wipe dry before using.
- Bake one cookie sheet at a time, and be sure that the sheet fits in the oven with at least one inch of space around its edges for the proper heat circulation. Avoid placing one sheet above another in the oven, as this causes uneven baking. Cookies should be baked in the center of the oven.
- If you flour a cookie sheet after it is greased, there will be less tendency for the cookies to thin out and spread too much during baking. A greased and floured sheet is also preferred for any dough containing chocolate chips (the chocolate which comes in contact with the sheet is less likely to stick and burn while baking).
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Sacchef's Blog 
December 20, 2009 at 6:00 pm |
I really love to baked cookies and goodies for my kids. These is a great article because it help me a lot in terms of making perfect cookies. Also if you are into cooking you can check out the Best and affordable knives available in the market today.