Alex, I would also suggest that you use parchment paper on every cookie sheet. You can cook dozen after dozen cookies on the same sheet of paper when making one recipe of cookies. Then throw the paper out once you are done that cookie recipe. It prevents over browning on the cookie edges and bottoms. You do not need to spray your pans with baking oil spray. Do not spray the paper sheets either. Just put a couple of cookies on your paper at the temperature and time indicated on the recipe. Test cook them. If the cookies are too soft or too stiff after your testing, then adjust your time NOT your temperature of your oven. I use one tried and true recipe and then add various flavourings and candy/nut fillings.
Mom's Chocolate Chip Cookies 2/3 cup shortening or butter 1/2 cup white sugar 1/2 cup brown sugar, packed 1 egg 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking soda 1, 1/2 cups all purpose flour, sifted after measuring 1 cup semi-sweet chocolate chips 1/4 cup chopped walnuts (optional) With electric mixer at medium speed, combine shortening, sugar, egg and vanilla. Combine dry ingredients in seperate bowl, mix with fork. blend flour and shortening mixtures with electric mixer. Dough will be heavy and slightly sticky to touch. Add chips and nuts, hand stir to combine. Roll dough into 1/2 inch or 1 inch balls, depending on your cookie size that is desired. Place balls 1 inch to 1, 1/2 inches apart on parchment lined cookie sheet. Bake in pre-heated oven at 325 for 10 minutes. Let stand 5 minutes and remove from sheet and let cool. Variations: Instead of chocolate chips add 3/4 cup shredded coconut and 1 teaspoon rum instead of vanilla flavouring. Instead of semi-sweet chocolate chips use dark chocolate chips and instead of walnuts use almond slivers. Instead of chocolate chips use white chocolate chips and dried cranberries instead of walnuts. Instead of chips and nuts add 1, 1/2 cup Resses pieces or M&M chocolate pieces. Have fun Alex! Drop dough onto ungreased cookie sheet. Bake at 325' for 10 minutes.
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