This may seem like a pointless topic. I mean, doesn’t anyone following a recipe know how to pop some cookies in the oven and bake them? Not necessarily.

First of all, not all ovens are created equal. For example, when a recipe says to bake at 350 degrees, I know I have to set mine at 375 degrees. It’s crucial to know how your oven heats, whether it be on the high side or the low side. You should also keep a hanging thermometer in your oven. I’ve learned that just because the little buzzer on my oven goes off to tell me the oven has reached the desired temperature, doesn’t mean it actually has.

Another consideration is how many cookie sheets you will have in the over at one time. As you know, heat rises, so the lower shelves will bake cooler than the upper shelves. If you have one sheet of cookies, your task is easy. Just pop it in the oven. But if you have two or more cookie sheets, then you need to do a little creative juggling to have all your cookies baked equally.

For two cookie sheets, set your oven timer for half the “bake time” required by the recipe. At half-time, switch your cookie sheets and finish baking.

For three cookie sheets, divide your bake time into thirds, and so on. You get the idea!

For cooling, you need to have a cooling wrack in order to properly cool your cookies. Air needs to be able to circulate around your cookies to cool them evenly.

You’d be amazed at the improvement in the texture of your cookies if you bake and cool properly.

Happy Baking!

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