Robin's Cookie Baking Tips
Always use freshest ingredients available. I prefer using real butter. Buy
new baking soda & baking powder. They tend get weak and ineffective so
why waste valuable time & money by having less than perfect cookies and
Follow recipe directions to the "T". I often hear: "These cookies didn't
turn out the way I wanted." I ask what they did. They always reply that they
added a little of this and left out a little of that. Be prepared before
you bake. A level tsp. means LEVEL. One extra pinch of salt can make them
too salty. Not enough sugar, bland. Don't run out of ingredients. A recipe
is like a scientific experiment.
Reynolds®Parchment Paper to line your baking
sheets, as cookie will not stick to it! Reuse each sheet until they are slightly
browned. (I've been using parchment paper to bake with since 1980. It's
the professional bakers
To speed up cookie baking, line cookie sheets with
Reynolds®Parchment Paper. Drop dough onto parchment
and bake first batch. Meanwhile, drop dough onto second sheet of
parchment. Slide parchment with baked cookies off cookie sheet. Slide
second sheet onto cookie sheet and bake. Toss parchment paper sheets when
done for easy cleanup!
Roll Out Cookie Dough With No Sticking:
Lightly flour sheets of
Reynolds® Cut-Rite® Wax Paper.
out cookies with cookie cutter. Transfer cut-out cookies to parchment-lined
cookie sheets to bake.
Bake cookies 2-4 days before transporting to other places, for example,
like to a Christmas Cookie
Exchange. The cookies should sit out over night to dry out the excess
Allow the cookies to cool on baking sheet for at least one minute before
transferring them to cooling racks to keep them from breaking.
Some people tend to over bake their cookies. Follow the recipes time for
baking, you can't tell just by looking at them. Sometimes the cookies look
under baked in the center, but they're not. Set the timer for a minute earlier,
it's easy to bake them some more, impossible to undo over baking. Realize
that the oven will be hotter towards the end of your batch. Either lower
the temp or pull them out early. The cookies will continue baking for one
more minute before you transfer them to the cooling rack. The color of the
underside of a cookie should be the same color as the top. A cookie that
is crunchy right after baking is over done. They should be moist & chewy
and then firm up after sitting out over night.
Stack cookies in groups of 6-8, cool on racks overnight. Lay a sheet of wax
paper loosely over them. Do not seal cookies for at least 8 hours to let
all moisture out. If you seal freshly baked cookies they will crumble. This
method allows cookies to remain fresh for at least 3 weeks. Store in cookie
tins, layered with wax paper. Keep tins in cool, dry place. A cool garage
is a perfect condition to store your cookies in the tins.
Give away paper plates of cookies, wrapped in
Reynolds® Seal-Tight Plastic Wrap and topped
with a bow to: friends, relatives, coworkers, bosses, daycare providers,
etc.... and remember......... broken cookies have fewer calories!!
Happy Baking! ~Robin
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My favorite thing to make for dinner is reservations