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 cup. 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 circulation. 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.

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