How-to bake cookies

• Heat the oven ahead of time.
• Place oven rack in centre position.
• Use butter or margarine (not fat-reduced spread).
• When a recipe calls for an egg, assume it is a large egg.
• Line baking sheets with parchment paper to eliminate the need for grease and to save clean-up time. Recommended for ‘sticky’ cookies, such as macaroons and meringues.
• Always check cookies at the minimum baking time.
• For drop cookies, use a small ice cream scoop so they will be the same size and bake evenly.
• For evenly browned cookies, use shiny aluminum or stainless steel baking sheets.
• For non-stick or dark coated baking sheets reduce oven temperature by 25 degrees.
• If cookies have cooled too long and are difficult to remove, reheat the cookie sheet in the oven for one minute.
• If cookies begin to harden, place a piece of apple in the jar.
• Empty coffee cans (1-lb/500g size) make excellent cookie jars and freezer containers. Seal cookies in plastic bags before placing them in the cans.