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
- 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
- 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.