The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [11]
Two Cookie Sheets at a Time: Switch the Racks
It’s okay to bake more than one sheet of cookies at a time. Use the upper and lower thirds of the oven, reversing sheets from upper to lower and front to back about halfway through the baking period to ensure even baking. Even the best ovens can build up hot spots in certain areas.
Keep in mind, too, that two sheets of cookies in the oven may require a slightly longer baking time than one sheet. One of the pans may be ready sooner than the other. Reverse the pans in the oven for evenly baked cookies.
Checking for Doneness
Bake cookies the minimum amount of time, even though the center may look slightly under-baked. To check cookies for doneness, press down lightly in the middle to see if it bounces back. Bake sliced cookies until the edges are firm and the bottoms are lightly browned. Generally, cookies are done when the edges begin to brown, or when they are golden. Every pan bakes differently, depending on the material, thickness, weight, and surface reflection.
Remember to open and close the oven door quickly to maintain the proper baking temperature. Most importantly, watch carefully, especially batches of individual cookies that bake for very short amounts of time. While a watched pot may never boil, unwatched cookies will likely burn.
Cooling Cookie Sheets in between Batches
Always cool the cookie sheet before baking another batch. A warm pan causes the dough to melt, which can cause overspreading, deformed cookies, or altered baking times. To cool cookie sheets quickly between baking, rinse under cold water until the sheet is completely cooled. Dry and proceed with the next batch of cookies.
Cooling
Remove baked cookies immediately from the cookie sheet with a wide spatula, unless the recipe states other cooling directions. Place cookies in a single layer on wire racks to cool evenly, so the bottoms don’t get soggy. You can transfer some cookies immediately to the wire racks, while others need a couple minutes to cool on the cookie sheet. If the cookie bends or breaks when transferring, wait another minute before trying. Thoroughly cool cookies before storing them to prevent them from becoming soggy.
Quick Cookie Sheet Q&A: Why Do Cookies Stick?
If cookies stick, it is most likely due to one of the following, and easily remedied, problems:
The cookie sheets were not sufficiently cleaned between uses.
The cookie sheets were not greased or sprayed with nonstick spray and the recipe called for greasing or spraying.
The cookies were under-baked.
The cookies were left on cookie sheets too long before removal.
The cookie batter was too warm.
The cookie sheets were warm or hot before baking.
Storing Cookies
Once cookies are baked, keep them delicious by taking care with their storage. Most importantly, store them in an airtight container for optimal freshness. Sturdier cookies, such as drop cookies, can be placed in a zip-top plastic bag, but more delicate filled and formed cookies are better off stacked between layers of wax paper in a plastic container.
Bar cookies can be stacked in a container between layers of wax paper or stored in their baking pan. I prefer to cut them first and then place them back in the pan for easy removal. Cover the top tightly with aluminum foil, wrap, or a lid. For delicate, crisp cookies, store in a sturdy container such as a cookie jar or tin.
Lay extra-fragile cookies flat in a wide container with parchment or wax paper between the layers. If you have iced or decorated cookies, let them dry before storing. (If freezing, freeze on a pan in a single layer, and then carefully stack layers with wax paper between layers).
Freezing Already-Baked Cookies
To enjoy your cookies for several weeks, or even months, freeze them. For best results, freeze the cookies as soon as possible