Making cookies seem so simple, but if you're not paying attention, things can go wrong. So here is a cheat sheet to help keep your mind in the game.
To do:
* Bake just 1 cookie sheet at a time, If time is pressing and you need to do 2 at
once, turn each sheet around halfway through baking.
* If the dough seems too sticky, refrigerate it for 30
minutes before shaping into cookies.
* Try to make the cookies the same size so that they will
be ready to come out of the oven at the same time.
* Cookies continue to bake once they're out of the
oven. So it’s okay to remove them from
the oven 1 minute before they seem fully baked and let them sit on the cookie sheet for that minute to finish baking.
* Before transferring cookies to a storage container, cool
them on a rack until they reach room temperature. Cooled cookies are less apt to crumble.
* If you are baking bar cookies or brownies, let them
cool before cutting them into individual servings. Cut only as much as you need and wrap the
rest in plastic.
* If the cookies seem overly soft and crumbly, return them to the cookie
sheet and bake at 325 degrees for another 4-5 minutes.
* If for some reason the cookies fall to pieces, use them
as a base for an ice cream sundae. Pile
pieces into deep dishes and top with ice cream and chocolate sauce.
Not to do:
* Do not make cookies different sizes on the same baking
sheet because they will bake unevenly.
* Do not continually open the oven door to see how the
cookies look as this will interfere with baking time.
For more recipes, order "Help! My Apartment Has a Kitchen!"
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