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.