BAKING THE COOKIES
Successful baking depends on the preheating of the oven, as well as on the kind , size and the material of the baking sheet used in the baking temperature.
A flat baking sheet should be used for making cookies so that heat can circulate directly and evenly over the cookie tops. The bottom of a reverse baking pan may also be used for this purpose. A pan with high sides will deflect the heat and make it hard to remove the cookies when baked.
The best aluminum sheets have shiny baking surfaces and especially dulled bottoms to produce an even browning. Dark cookie sheets absorb heat and cookies may brown too much at the bottom.
Baking sheets are not greased for rolled, bar, and refrigerator cookies. Cookie sheets are greased for drop cookies so that the cookies can be removed easily when slightly cooled. The baking sheet should always be cold when the cookies are put on it so that these will not lose their shape.
The oven should always be preheated. The placement of the pans during baking is also very important. Only one rack should be filled and the pan or pans placed at least 5 cm. away from the oven walls. When using to smaller pans, they should be spaced evenly on the rack. Heat should circulate all around the pans.
The baking temperature should be moderate and the time should range from 10 to 15 minutes. The success of baking depends on the baker and on the materials they are using following some tips will help us achieve our aim to bake cookies perfectly. This not only applicable in baking cookies you can also used some of this tips in any baking procedure.
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