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Thread: OT: I want a better cookie!

  1. #1
    Nad R Guest

    Default OT: I want a better cookie!

    Since the rec.food.baking looks empty I will try here.

    I seem to do ok with cakes, biscuits and breads...

    My cookies always bake unevenly. Always too done on bottom, not done enough
    on top. Currently using regular sheet pans. I tried top shelf, bottom
    shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    first, both, parchment paper, just greasing the pans... No difference.

    I am now thinking about those Silicone Baking Mats or those Air Bake
    Sheets.
    Which would better, the Silicone Mats or Air Bake Sheets, neither?

    Would lowering the oven temp help with a longer baking time?

    I want a better cookie!

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  2. #2
    Aussie#1 Guest

    Default Re: OT: I want a better cookie!

    Nad R <[email protected]> wrote in news:iggjr8$j7h$1
    @news.eternal-september.org:

    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not done

    enough
    > on top. Currently using regular sheet pans. I tried top shelf, bottom
    > shelf, middle shelf, I have tried cooling the pans first, cooling the

    doe
    > first, both, parchment paper, just greasing the pans... No difference.
    >
    > I am now thinking about those Silicone Baking Mats or those Air Bake
    > Sheets.
    > Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    > Would lowering the oven temp help with a longer baking time?
    >
    > I want a better cookie!
    >




    If they're "too done" on the bottom, and not done enough on the top, your
    oven temp seems to be too high.

    Using a 'regular' tray shouldn't be a problem with the right temp.

    Maybe get an oven/cooking thermometer to check your oven.



    --
    Peter Lucas
    Hobart
    Tasmania

    "The joys of the table belong equally to all ages, conditions, countries
    and times; they mix with all other pleasures, and remain the last to
    console us for their loss."
    Jean Antheleme Brillet-Savarin,

  3. #3
    Lil Abner Guest

    Default Re: OT: I want a better cookie!

    On 1/10/2011 10:46 PM, Nad R wrote:
    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not done enough
    > on top. Currently using regular sheet pans. I tried top shelf, bottom
    > shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    > first, both, parchment paper, just greasing the pans... No difference.
    >
    > I am now thinking about those Silicone Baking Mats or those Air Bake
    > Sheets.
    > Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    > Would lowering the oven temp help with a longer baking time?
    >
    > I want a better cookie!
    >

    The problem is or at least the problem is less with better ovens.
    Heat distribution is what it is.
    The air bake cookie sheets with an air space between cooking surface and
    bottom do work better.
    Trial and error with your particular oven may help greatly.
    The air bake cookie sheets and placing it higher in the oven may work
    and subsequently a little cooler setting may work.
    The heat comes from the bottom to top and the bottom does tend to cook
    first.

  4. #4
    Wayne Boatwright Guest

    Default Re: OT: I want a better cookie!

    On Mon 10 Jan 2011 08:46:48p, Nad R told us...

    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not
    > done enough on top. Currently using regular sheet pans. I tried
    > top shelf, bottom shelf, middle shelf, I have tried cooling the
    > pans first, cooling the doe first, both, parchment paper, just
    > greasing the pans... No difference.
    >
    > I am now thinking about those Silicone Baking Mats or those Air
    > Bake Sheets.
    > Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    > Would lowering the oven temp help with a longer baking time?
    >
    > I want a better cookie!
    >


    I always "double pan" for baking cookies. This insulates the bottom
    enough to allow for even browning. I also use parchment pater, but
    more for convenience than the way the cookies bake. Nothing sticks
    to it and you can remove the entire sheet of cookies from the pan for
    cooling. Using two pans together is roughly equivalent to using an
    air bake sheet much less expensive.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  5. #5
    Nad R Guest

    Default Re: I want a better cookie!

    "Aussie#1" <[email protected]> wrote:
    > Nad R <nadr@positivegogetter[email protected]> wrote in news:iggjr8$j7h$1
    > @news.eternal-september.org:
    >
    >> Since the rec.food.baking looks empty I will try here.
    >>
    >> I seem to do ok with cakes, biscuits and breads...
    >>
    >> My cookies always bake unevenly. Always too done on bottom, not done

    > enough
    >> on top. Currently using regular sheet pans. I tried top shelf, bottom
    >> shelf, middle shelf, I have tried cooling the pans first, cooling the

    > doe
    >> first, both, parchment paper, just greasing the pans... No difference.
    >>
    >> I am now thinking about those Silicone Baking Mats or those Air Bake
    >> Sheets.
    >> Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >>
    >> Would lowering the oven temp help with a longer baking time?
    >>
    >> I want a better cookie!

    >
    >
    > If they're "too done" on the bottom, and not done enough on the top, your
    > oven temp seems to be too high.
    >
    > Using a 'regular' tray shouldn't be a problem with the right temp.
    >
    > Maybe get an oven/cooking thermometer to check your oven.
    >


    I was wondering about lowering the temp for cookies.

    I have an oven/temp thermometer. The temp is correct. However it could
    still be the oven. I have a regular home natural gas oven converted to
    propane. I wonder if propane causes the temp difference to be too great,
    gets hot too fast, then gets too cold for the on off cycles.

    Cookies are smaller and thinner. Probably why other baked items come out
    fine. Even with a new oven, I will have the same problem if propane is the
    cause of uneven baking. Therefore the mats? But I will try lower temps and
    see.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  6. #6
    Nad R Guest

    Default Re: I want a better cookie!

    Wayne Boatwright <[email protected]> wrote:
    > On Mon 10 Jan 2011 08:46:48p, Nad R told us...
    >
    >> Since the rec.food.baking looks empty I will try here.
    >>
    >> I seem to do ok with cakes, biscuits and breads...
    >>
    >> My cookies always bake unevenly. Always too done on bottom, not
    >> done enough on top. Currently using regular sheet pans. I tried
    >> top shelf, bottom shelf, middle shelf, I have tried cooling the
    >> pans first, cooling the doe first, both, parchment paper, just
    >> greasing the pans... No difference.
    >>
    >> I am now thinking about those Silicone Baking Mats or those Air
    >> Bake Sheets.
    >> Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >>
    >> Would lowering the oven temp help with a longer baking time?
    >>
    >> I want a better cookie!
    >>

    >
    > I always "double pan" for baking cookies. This insulates the bottom
    > enough to allow for even browning. I also use parchment pater, but
    > more for convenience than the way the cookies bake. Nothing sticks
    > to it and you can remove the entire sheet of cookies from the pan for
    > cooling. Using two pans together is roughly equivalent to using an
    > air bake sheet much less expensive.


    "Double Pan" cool, I learned something new today... cool.
    If I read your statement correctly, you also had this problem with only
    cookies and not other items. So I am not the only one. I feel better now

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  7. #7
    Wayne Boatwright Guest

    Default Re: I want a better cookie!

    On Mon 10 Jan 2011 10:02:59p, Nad R told us...

    > Wayne Boatwright <[email protected]> wrote:
    >> On Mon 10 Jan 2011 08:46:48p, Nad R told us...
    >>
    >>> Since the rec.food.baking looks empty I will try here.
    >>>
    >>> I seem to do ok with cakes, biscuits and breads...
    >>>
    >>> My cookies always bake unevenly. Always too done on bottom, not
    >>> done enough on top. Currently using regular sheet pans. I tried
    >>> top shelf, bottom shelf, middle shelf, I have tried cooling the
    >>> pans first, cooling the doe first, both, parchment paper, just
    >>> greasing the pans... No difference.
    >>>
    >>> I am now thinking about those Silicone Baking Mats or those Air
    >>> Bake Sheets.
    >>> Which would better, the Silicone Mats or Air Bake Sheets,
    >>> neither?
    >>>
    >>> Would lowering the oven temp help with a longer baking time?
    >>>
    >>> I want a better cookie!
    >>>

    >>
    >> I always "double pan" for baking cookies. This insulates the
    >> bottom enough to allow for even browning. I also use parchment
    >> pater, but more for convenience than the way the cookies bake.
    >> Nothing sticks to it and you can remove the entire sheet of
    >> cookies from the pan for cooling. Using two pans together is
    >> roughly equivalent to using an air bake sheet much less
    >> expensive.

    >
    > "Double Pan" cool, I learned something new today... cool.
    > If I read your statement correctly, you also had this problem with
    > only cookies and not other items. So I am not the only one. I feel
    > better now
    >


    Yes, you read correctly. My oven is accurate and I don't vary the
    recommended temperature. When I had a convection oven, using double
    pans wasn't necessary, but in a regular oven it seems to work
    flawlessly with double pans.

    The only other baked item where I use double pans is a particular
    pound cake recipe which tends to have a darker crust than I like when
    baked in a single loaf pan.

    Also bear in mind that shiny pans usually produce a lighter colored
    bottom whereas darker pans will produce a darker colored bottom.

    The pans I use are not actually cookie sheets. They are commercial
    weight aluminum half-sheet shallow baking pans. The depth is 5/8
    inch.

    A week before Christmas I took my baking pans and cooling racks to a
    friend's house where we baked over 30 dozen cookies of different
    types. There wasn't a single cookie that failed. It was fun.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  8. #8
    sf Guest

    Default Re: OT: I want a better cookie!

    On Tue, 11 Jan 2011 03:46:48 +0000 (UTC), Nad R
    <[email protected]> wrote:

    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not done enough
    > on top. Currently using regular sheet pans. I tried top shelf, bottom
    > shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    > first, both, parchment paper, just greasing the pans... No difference.
    >
    > I am now thinking about those Silicone Baking Mats or those Air Bake
    > Sheets.
    > Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    > Would lowering the oven temp help with a longer baking time?
    >
    > I want a better cookie!


    You didn't tell us what temperature you're cooking them at, but I'm
    thinking that your oven isn't heating evenly.

    --

    Never trust a dog to watch your food.

  9. #9
    Julie Bove Guest

    Default Re: I want a better cookie!


    "Nad R" <[email protected]> wrote in message
    news:iggjr8$j7h$[email protected]..
    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not done
    > enough
    > on top. Currently using regular sheet pans. I tried top shelf, bottom
    > shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    > first, both, parchment paper, just greasing the pans... No difference.
    >
    > I am now thinking about those Silicone Baking Mats or those Air Bake
    > Sheets.
    > Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    > Would lowering the oven temp help with a longer baking time?
    >
    > I want a better cookie!


    Get Airbake sheets. They're not cheap but they make perfect cookies.



  10. #10
    Jim Elbrecht Guest

    Default Re: OT: I want a better cookie!

    Nad R <[email protected]> wrote:

    >Since the rec.food.baking looks empty I will try here.
    >
    >I seem to do ok with cakes, biscuits and breads...
    >
    >My cookies always bake unevenly. Always too done on bottom, not done enough
    >on top. Currently using regular sheet pans. I tried top shelf, bottom
    >shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    >first, both, parchment paper, just greasing the pans... No difference.


    Have you tried a different pan? I've had worse luck with dark, hard
    metal [steel?] pans than the shiny aluminum[?] ones.

    -snip-
    >Would lowering the oven temp help with a longer baking time?


    In a lot cookies it will just dry them out--- But if you are having
    this bad luck with just one recipe-- or just one temp - then it would
    be worth a try.

    Jim

  11. #11
    Steve Freides Guest

    Default Re: OT: I want a better cookie!

    Lil Abner wrote:
    > On 1/10/2011 10:46 PM, Nad R wrote:
    >> Since the rec.food.baking looks empty I will try here.
    >>
    >> I seem to do ok with cakes, biscuits and breads...
    >>
    >> My cookies always bake unevenly. Always too done on bottom, not done
    >> enough on top.


    > The air bake cookie sheets with an air space between cooking surface
    > and bottom do work better.


    +1 - that's what we use here.

    I'd experiment with everything, one thing at a time, and not just which
    cookie sheet you use. Different shortening in the same recipe, thinner
    cookies, store-bought cookie dough instead of homemade, different baking
    temperatures.

    One thing I have noticed with cookies is that if I wait until they look
    done, they're always overdone.

    -S-



  12. #12
    Brooklyn1 Guest

    Default Re: OT: I want a better cookie!

    No Nads wrote:
    >
    >My cookies always bake unevenly. Always too done on bottom, not done enough
    >on top. Currently using regular sheet pans. I tried top shelf, bottom
    >shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    >first, both, parchment paper, just greasing the pans... No difference.
    >
    >I am now thinking about those Silicone Baking Mats or those Air Bake
    >Sheets.
    >Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >
    >Would lowering the oven temp help with a longer baking time?
    >
    >I want a better cookie!


    Without your recipe all anyone can offer is wild speculation. With
    uneven baking my first wild stab is expired baking powder.

  13. #13
    Nad R Guest

    Default Re: I want a better cookie!

    Wayne Boatwright <[email protected]> wrote:
    > On Mon 10 Jan 2011 10:02:59p, Nad R told us...
    >
    >> Wayne Boatwright <[email protected]> wrote:
    >>> On Mon 10 Jan 2011 08:46:48p, Nad R told us...
    >>>
    >>>> Since the rec.food.baking looks empty I will try here.
    >>>>
    >>>> I seem to do ok with cakes, biscuits and breads...
    >>>>
    >>>> My cookies always bake unevenly. Always too done on bottom, not
    >>>> done enough on top. Currently using regular sheet pans. I tried
    >>>> top shelf, bottom shelf, middle shelf, I have tried cooling the
    >>>> pans first, cooling the doe first, both, parchment paper, just
    >>>> greasing the pans... No difference.
    >>>>
    >>>> I am now thinking about those Silicone Baking Mats or those Air
    >>>> Bake Sheets.
    >>>> Which would better, the Silicone Mats or Air Bake Sheets,
    >>>> neither?
    >>>>
    >>>> Would lowering the oven temp help with a longer baking time?
    >>>>
    >>>> I want a better cookie!
    >>>>
    >>>
    >>> I always "double pan" for baking cookies. This insulates the
    >>> bottom enough to allow for even browning. I also use parchment
    >>> pater, but more for convenience than the way the cookies bake.
    >>> Nothing sticks to it and you can remove the entire sheet of
    >>> cookies from the pan for cooling. Using two pans together is
    >>> roughly equivalent to using an air bake sheet much less
    >>> expensive.

    >>
    >> "Double Pan" cool, I learned something new today... cool.
    >> If I read your statement correctly, you also had this problem with
    >> only cookies and not other items. So I am not the only one. I feel
    >> better now
    >>

    >
    > Yes, you read correctly. My oven is accurate and I don't vary the
    > recommended temperature. When I had a convection oven, using double
    > pans wasn't necessary, but in a regular oven it seems to work
    > flawlessly with double pans.
    >
    > The only other baked item where I use double pans is a particular
    > pound cake recipe which tends to have a darker crust than I like when
    > baked in a single loaf pan.
    >
    > Also bear in mind that shiny pans usually produce a lighter colored
    > bottom whereas darker pans will produce a darker colored bottom.
    >
    > The pans I use are not actually cookie sheets. They are commercial
    > weight aluminum half-sheet shallow baking pans. The depth is 5/8
    > inch.
    >
    > A week before Christmas I took my baking pans and cooling racks to a
    > friend's house where we baked over 30 dozen cookies of different
    > types. There wasn't a single cookie that failed. It was fun.


    I was thinking it is my baking sheets pans They are dark steel ones. That
    is why asked which was better, Mats or Air Bake. I can imagine those with
    electric ovens will get an even oven temperature over gas.

    So far not one person thought the Silicone Mats were better than the Air
    Baking sheets. The Air Baking sheets also cost less than those Mats. I am
    not sure those commercial sheet pans will fit my oven, those commercial
    pans are large even the half size ones. I probably can get the Air Bake
    ones for the same cost as commercial sheet pans.

    As another poster stated a lower temp will dry out the cookies.
    Soon to have new Air Baking Sheets.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  14. #14
    Nad R Guest

    Default Re: I want a better cookie!

    Brooklyn1 <Gravesend1> wrote:
    > No Nads wrote:
    >>
    >> My cookies always bake unevenly. Always too done on bottom, not done enough
    >> on top. Currently using regular sheet pans. I tried top shelf, bottom
    >> shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    >> first, both, parchment paper, just greasing the pans... No difference.
    >>
    >> I am now thinking about those Silicone Baking Mats or those Air Bake
    >> Sheets.
    >> Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >>
    >> Would lowering the oven temp help with a longer baking time?
    >>
    >> I want a better cookie!

    >
    > Without your recipe all anyone can offer is wild speculation. With
    > uneven baking my first wild stab is expired baking powder.


    All types of cookies turn out that way, Chocolate chip from Martha
    Stewards, Christmas and Macaroons from Alton Brown... All turn out the same
    too dark on bottom. I sure it is the pans. Some shows TV shows the Mats and
    others use the Air Sheets. I rarely see them on TV using everyday sheet
    pans for cookies.

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  15. #15
    Dave Smith Guest

    Default Re: I want a better cookie!

    On 11/01/2011 9:28 AM, Nad R wrote:
    uneven baking my first wild stab is expired baking powder.
    >
    > All types of cookies turn out that way, Chocolate chip from Martha
    > Stewards, Christmas and Macaroons from Alton Brown... All turn out the same
    > too dark on bottom. I sure it is the pans. Some shows TV shows the Mats and
    > others use the Air Sheets. I rarely see them on TV using everyday sheet
    > pans for cookies.
    >

    I had that problem for when I got a new stove. I went back and
    complained and they gave me a cock and bull story about being due to the
    oven being energy efficient and recommended better baking sheets. There
    was a slight improvement when I started using the two layered baking
    sheets. A few years a later I replaced the stove with a Maytag and
    cookies made with the same recipes and using the same cheap cooking
    sheets turned out beautifully.

  16. #16
    Mr. Bill Guest

    Default Re: OT: I want a better cookie!

    On Jan 10, 10:46*pm, Nad R <n...@positivegogetter.cooldude> wrote:
    > Since the rec.food.baking looks empty I will try here.
    >
    > I seem to do ok with cakes, biscuits and breads...
    >
    > My cookies always bake unevenly. Always too done on bottom, not done enough
    > on top. Currently using regular sheet pans. I tried top shelf, bottom
    > shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    > first, both, parchment paper, just greasing the pans... No difference.



    This very issue was covered in the current issue of Fine Cooking, Feb/
    Mar2011 Vol 109. Great article that included...

    "IN a conventional oven, the heat conducted to the undersides of the
    cookies through the baking sheet is more intesne3 than the heat
    radiating from the air around the top of the cookies. If you have a
    convection oven, though, you've probably noticed that your cookies
    bake evenly. If you don't have a convection oven, try baking cookies
    in the top half of your oven, away from the heat source...but where
    the air is hottest. Also, avoid dark baking sheets, which cause more
    browning than lighter ones and thin, flimsy cookie sheets.
    Insulated sheets are thick but lightweight, due to an inner air pocket
    help prevent bottom browning. Heavy light colored sheets takes
    longer to warm up and can therefore deter excess browning".

    Good luck on your cookie baking experiences!





  17. #17
    Nad R Guest

    Default Re: I want a better cookie!

    "Mr. Bill" <[email protected]> wrote:
    > On Jan 10, 10:46 pm, Nad R <n...@positivegogetter.cooldude> wrote:
    >> Since the rec.food.baking looks empty I will try here.
    >>
    >> I seem to do ok with cakes, biscuits and breads...
    >>
    >> My cookies always bake unevenly. Always too done on bottom, not done enough
    >> on top. Currently using regular sheet pans. I tried top shelf, bottom
    >> shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    >> first, both, parchment paper, just greasing the pans... No difference.

    >
    >
    > This very issue was covered in the current issue of Fine Cooking, Feb/
    > Mar2011 Vol 109. Great article that included...
    >
    > "IN a conventional oven, the heat conducted to the undersides of the
    > cookies through the baking sheet is more intesne3 than the heat
    > radiating from the air around the top of the cookies. If you have a
    > convection oven, though, you've probably noticed that your cookies
    > bake evenly. If you don't have a convection oven, try baking cookies
    > in the top half of your oven, away from the heat source...but where
    > the air is hottest. Also, avoid dark baking sheets, which cause more
    > browning than lighter ones and thin, flimsy cookie sheets.
    > Insulated sheets are thick but lightweight, due to an inner air pocket
    > help prevent bottom browning. Heavy light colored sheets takes
    > longer to warm up and can therefore deter excess browning".
    >
    > Good luck on your cookie baking experiences!


    Thanks, I will get a copy while I am out buy new air bake sheets. It will
    be a least two days before I try making cookies with new pans.

    Again, no one tried those baking mats?

    --
    Enjoy Life... Nad R (Garden in zone 5a Michigan)

  18. #18
    Mr. Bill Guest

    Default Re: I want a better cookie!

    On Tue, 11 Jan 2011 15:19:09 +0000 (UTC), Nad R
    <[email protected]> wrote:

    >Again, no one tried those baking mats?


    Are you referring to Silpat?.....they only keep product from sticking
    to the pan. MOST cookies have enough shortening, butter or lard to
    prevent that. They are very expensive and parchment paper will
    give the same results.

    Join me....a little fun, some ramblings and good recipes

    http://whstoneman.blogspot.com




  19. #19
    Brooklyn1 Guest

    Default Re: I want a better cookie!

    On Tue, 11 Jan 2011 14:28:07 +0000 (UTC), Nad R
    <[email protected]> wrote:

    >Brooklyn1 <Gravesend1> wrote:
    >> No Nads wrote:
    >>>
    >>> My cookies always bake unevenly. Always too done on bottom, not done enough
    >>> on top. Currently using regular sheet pans. I tried top shelf, bottom
    >>> shelf, middle shelf, I have tried cooling the pans first, cooling the doe
    >>> first, both, parchment paper, just greasing the pans... No difference.
    >>>
    >>> I am now thinking about those Silicone Baking Mats or those Air Bake
    >>> Sheets.
    >>> Which would better, the Silicone Mats or Air Bake Sheets, neither?
    >>>
    >>> Would lowering the oven temp help with a longer baking time?
    >>>
    >>> I want a better cookie!

    >>
    >> Without your recipe all anyone can offer is wild speculation. With
    >> uneven baking my first wild stab is expired baking powder.

    >
    >All types of cookies turn out that way, Chocolate chip from Martha
    >Stewards, Christmas and Macaroons from Alton Brown... All turn out the same
    >too dark on bottom.


    Well, if you're using the same expired baking powder...

    >I sure it is the pans.


    I'm sure it's not the pans. All cookies should bake evenly on plain
    old ordinary baking sheet pans. Using the incorrect quantity of
    cookie dough (too much or too little) can affect doneness, because if
    the cookie doesn't spread properly (too thick or too thin) it can bake
    unevenly. I'm sure it's not your oven either, you say it registers
    the correct temperature. It could be you're using incorrect flour,
    cookies don't bake well with soft/cake flour and certainly not with
    self rising flour. It's obviously your technique... just like some
    gardeners have a brown thumb you may have no cookie baking thumb at
    all... not surprisingly some people really can't bake... I've met
    quite a few who don't have a clue about how properly creamed
    shortening with sugar should look. If you have a friend/relative
    known to be a good baker willing to help ask them to your kitchen to
    bake your recipe in your oven on your pan but with their
    ingredients... don't say anything, not even why you're doing this,
    make no suggestions, make no comments, just sit quietly and wait for
    the results. Btw, cookies are not supposed to bake evenly, they
    should be brown(er) on the bottom. I really don't like how convection
    ovens bake or roast, they cook too evenly... perhaps you've become
    used to how commercially baked goods look perfectly evenly baked from
    their convection conveyer ovens.

  20. #20
    JeanineAlyse Guest

    Default Re: I want a better cookie!

    On Jan 11, 7:19*am, Nad R <n...@positivegogetter.cooldude> wrote:
    > Again, no one tried those baking mats?

    I rarely bake less than 8-dozen cookies at a time and have two of the
    silicone sheets. After using them many times, several years ago they
    simply became space taker uppers in my too small kitchen. All I
    learned from using the silicone sheets is that they merely give you a
    non-stick baking surface, having no effect at all on browning. A
    bigger (to me) thing I do not like about them is that no matter what
    washing method used, they remain feeling sticky and therefore I store
    them rolled together lined with wax paper.
    Another try for baking ease and perfection was to buy the largest
    "rippled" baking sheets for $30-ish each through www.Kingarthurflour.com
    that I also have two of. Those sheets allow me baking batches of up
    to 35 two-inch cookies per sheet of ones that spread very little, and
    I liked that feature so much I bought an additional two for my
    daughter and gran. The sheets are fairly non-stick, but when baking
    cookies I did not want what amounted to brown striped striped bottoms
    on, I still used parchment (that also works well re-using for up to
    four batched).
    For my just past Christmas baking marathon I used air bake sheets with
    parchment, which as another here mentions, is great for simply sliding
    the entire sheet of cookies off for cooling. Just through my recent
    baking marathon, I now know that the air bake sheets and parchment is
    the only way to go. KAF had a sale on 100 per package parchment half-
    sheets (which are a perfect cookie sheet, jellyroll pan size) in late
    November and I enjoyed learning of using them so much that I quickly
    re-ordered two more packages.
    ....Picky

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