The Biggest Mistakes Everyone Makes When Baking Cookies

Do you have any tips for baking cookies?

I was given the best advice a few months ago I wish I was given decades ago. preheat your oven 1 1/2 hours before you start baking. If you know the timing for the bake you want you can just set a timer and you can open and close that door all you want, the oven maintains that set temperature. You don't have to turn the sheet, look and see if they're underdone or swear when the bottoms are overdone. I can't believe that every sheet of cookies, since I've been doing this , is such a perfect bake on the bottom as well as the top. .

#1 -Not asking your Mom to do it.

Make the investment in a couple of insulated baking sheet trays

Wave your cookie sheets to cool them faster. That is, unless you have pets that shed a lot.

First one to watch the video even though I never bake smh late night boredom

doesn't rotating the sheets half way thru the bake, dump all the heat out of the oven?

If you want to be a little more environmentally friendly instead of the parchment paper which works perfectly fine you may want to consider a sill pad (silicone baking mat).

My personal cookie baking tips: 1. Always use salted butter; using unsalted butter forces you to have a much more granular texture when you have to dump the additional salt in. Using salted butter avoids this altogether, and in doing so also provides a MUCH better flavour IMO. Salted butter all day! 2. Get the RIGHT salt, and use just a little more salt than you think you should; when using a "teaspoon" of salt, I do more like a "heaping teaspoon", to the point where salt is falling off the edge of my spoon. I also use fine sea salt, and I've been tempted to use some of our Redmond-bran "Real Salt" sea salt just to see what would happen. NEVER use iodized/iodine/table salt. Ever. 3. Pure vanilla or fake vanilla?; I've found that although "pure" vanilla may be a relatively healthier option, sometimes its strong flavour can completely overwhelm certain recipes. I'm not talking about cookies anymore, but specifically, blueberry muffins. There are so many delicate flavours in a good blueberry muffin that are just totally drowned out by "real"/pure vanilla. Sometimes the cheap stuff works the best.

Every time I hear about eggs in the fridge I remember that American eggs have the natural protection washed off and have to be chilled. But God thats a hassle of taking them out for anything needing eggs sounds like something I'd forget

😀 😃 🙂 👍

why does my cookies keeps on turning into cake 😓

why do my cookies keep sticking onto the parchment paper?

My cookies always come out too mushy and fall apart easily. Used many different recipes and idk what to do cause I really want to figure out why this is happening.

I just wanna know if I can put apples in my cookies

why my second batch always undercooked?

I electrically mixed 3/4 cup of brown sugar, 1/2 cup of granulated sugar and 1 cup of butter yet instead of wet sand i got a very liquidy mixture. I was attempting to make cookie bars and it came out like bread, yet i didnt add any baking powder or water. Any idea why that may be?

Chips ahoy is the cookie in the sky i try to emulate. Hard, crunchy exterior; tough, chewy interior: large, sweet chocolate chunks: slightly oily, tending to medium crumb.

Why doesn’t my cookies 🍪 go flat? They taste good but they are so fluffy I hate them

Boo