Baking Cookies
By: Anonymous
Published: Tuesday, January 5, 2010 - 12:18am

Preparation

1 If a cookie sheet is to be greased, do it lightly and to avoid the 'Hard to wash' brown patches, grease only the spots that the cookies are to be dropped or placed. A good way to do that is to use one of the spray oils, one squirt where each cookie will be. 2 When 'dropping' cookies, use another 'greased' spoon or small spatula to push the dough off in uniform mounds. Always allow enough space for them to spread while baking. 3 If you don't have a cookie sheet, you can use a pan with sides, just turn it upside-down and use the bottom. When choosing a cookie sheet or pan, remember to pick one that has at least 2 inches of space around the pan for even heat distribution. 4 Always allow the cookies to cool completely before overlapping or layering to prevent them from sticking together. 5 When baking one sheet of cookies at a time, place them as near to the center as possible. Two at a time, place the racks so that they divide the oven into thirds. 6 With cookies, the oven needs to be heated more thoroughly that with cakes or pies, after the oven reaches the correct temperature, wait 20 minutes before placing the first batch in. This will help them bake more evenly.