Baking Tips
Choosing Butter, Margarine or Shortening
For the best flavor and texture, be sure to use the exact type of shortening—butter, margarine or vegetable—called for in each recipe. Substituting one type for another could change the taste or texture of your finished product. In addition, do not use vegetable oil spreads, diet, 'lite', soft, whipped or liquid versions of butter or margarine. These products may give you unsatisfactory results.
Measuring Ingredients
Be sure to measure your ingredients carefully. Use metal or plastic nested cups for dry ingredients like flour or sugar, and graduated glass or plastic cups with spouts for liquids. If you use a liquid measuring cup for flour, you may get an extra tablespoon or more per cup, which could make your cookies dry and hard. To measure flour, lightly spoon it from the canister into the measuring cup, and level it with the straight edge of a spatula or knife. Don't tap or shake the cup to level it. When measuring brown sugar, pack it firmly into a measuring cup that's dry, so that it holds its shape when removed.
Preheating Your Oven
Preheat your oven for at least 10 to 15 minutes before you begin baking. Oven temperatures can vary from dial settings by as much as 50 degrees, so you may have to check the actual temperature with an oven thermometer. If you do not have one, try a test cookie. If it spreads too much, the temperature may be too high.
Getting the Best Baking Conditions
Bake one sheet of cookies at a time, and place the rack in the middle of the oven. If you put two baking sheets in the oven at one time, it's 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.
Selecting Baking Sheets
Use flat baking sheets or ones with very low edges. Shiny, heavy-gauge aluminum is best; dark cookie sheets may cause excessive browning. For best results, the sheets should be 1 to 2 inches smaller than the oven rack on all sides to allow for proper air circulation.
Preparing Baking Sheets
Prepare cookie sheets and baking pans as directed before you begin to make the recipe. If light greasing is suggested, use vegetable oil spray or a small amount of solid vegetable shortening—do not use butter or margarine, which could burn on cookie sheets. You might also want to use baker's parchment paper (available in many supermarkets and specialty stores) instead of greased cookie sheets to save on cleanup time.
Sizing and Shaping Cookies
Make cookies from the same batch in the same size and shape. Arrange cookie dough pieces in uniform rows on the baking sheet so they heat evenly. Do not leave large, empty spaces—this may cause cookies to burn.
Cooling Baked Goods
Allow cookies to cool slightly before removing them from the baking sheet. As soon as they are firm enough to move without breaking, transfer them to a wire rack to cool completely. Don't leave cookies on a hot baking sheet—they will continue cooking.
Storing Baked Goods
Wait until cookies have cooled completely; then, store them in tightly-covered containers. Don't store soft and crisp cookies together—the crisp ones will soften.
Freezing Cookies
Already baked cookies—double-wrapped in plastic sheets or storage bags—can be frozen for up to 3 months. To thaw, remove cookies from the freezer, unwrap and place them in a single layer on a wire rack for 15 to 30 minutes. Store any uneaten cookies in tightly-covered containers.
