Tips for Successful Cookie Baking

[Lady BJ]

Tips for Successful Cookie Baking

To measure dry ingredients, use individual dry measuring cups sold in
set of graduated sizes - 1 cup, 1/2 cup, 1/3 cup and 1/4 cup - in metal
or plastic.
To measure flour, stir it a bit right inside the package, then gently
spoon into exact-size cup until overflowing. Level off with spatula or
knife. Be careful not to shake cup, tap on counter or otherwise pack
down flour.
For nuts, coconut or small fruit, spoon into cup and pack down lightly.
For brown sugar, fats and solid shortening, pack down firmly in
right-size cup.
To measure liquids, pour into glass measuring cup and read measurement
at eye level
Use large eggs in all recipes
Use stick margarine or butter only, not whipped or tub type. Keep an
oven thermometer in your oven to check temperature. Adjust setting if
necessary.
Use cookie sheets at least 2 inches narrower and shorter than your oven
for proper heat circulation.
Always place dough on a cool cookie sheet (dough spreads on a hot one).
Bake on 1 cookie sheet at a time, using center rack unless recipe states
otherwise. But fill another sheet while the first is in the oven. Check
cookies at the minimum baking time. One minute can make a difference.
More important than specified time is how a cookie looks, feels and
smells.