Crumbs tend to stick in the perforations. Stay Smooth: For easy cleanup, don't use perforated cookie sheets.Still, you might have to increase the baking time from the recipe by a few minutes to bake the cookies entirely through. If you're using an insulated cookie sheet, don't bake your cookies long enough to brown on the bottom-the rest of your cookies might end up too dry. Specifically, you'll probably have trouble using them when baking cookies with a lot of butter, like shortbread cookies, because the butter could melt and leak out before the dough is set. Say No to Insulation: Avoid insulated cookie sheets because they tend to produce pale cookies with soft centers. If you're in a pinch and only have a baking sheet or jelly-roll pan, turn it over and bake your cookies on the bottom. Most cookies (such as drop cookies like oatmeal raisin and chocolate chip) won't bake as evenly in a pan with edges. Baking Sheets and Jelly-Roll Pans: Use baking sheets and jelly-roll pans with four raised sides only for bar cookies. If you already have a dark-color pan in your cupboard, you might want to try slightly lowering the oven temperature or checking on the cookies sooner the next time you use it.
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