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Food
Tips for cookie-baking success

Thursday, November 29, 2001

By Catherine Vodrey

Even if your recipe doesn't recommend this, switch the cookie sheets halfway through baking so that the one from the bottom is now on the top and vice versa. This bakes the cookies more evenly.

Use parchment paper instead of greasing the cookie sheets. It's widely available and can be reused throughout a batch. It saves you only a paltry amount of calories, but helps keep the cookies from getting too browned on the bottom.

Use insulated cookie sheets -- sometimes called double-layer cookie sheets. The thin pocket of air in between the two pieces of metal protects your cookies from browning too much.

Remember that cookies continue to bake as they sit on the cookie sheets out of the oven. Unless your recipe recommends otherwise, transfer cookies from the cookie sheets to wire racks within 2 to 3 minutes of coming out of the oven.

Baking times are stated for the type of cookie you're making. If you decide to make bigger or smaller cookies than the recipe indicates, adjust the baking time accordingly.

It bears repeating that you should double-check to make sure you have all the necessary ingredients before beginning.

-- Catherine Vodrey

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