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Perfect Cookies

Some cookies should be crisp and delicate; others, chewy and tender.

Bake perfect cookies with these tips and recipes.


Using the correct ingredients is key. For best results, follow the recipe closely and measure ingredients carefully.

Fats Fats play a major role in the spread of a cookie--whether a cookie keeps its shape or flattens in the oven. In general, more fat equals flat, crispy cookies while less fat equals puffier, cake-like cookies.

Cookies are made primarily with butter, margarine or shortening. Whipped spreads are not suitable for baking.

Shortening and margarine are stable, and will help cookies keep their original unbaked shapes. Butter melts at body temperature--a much lower temperature than other solid fats--resulting in a “melt-in-your-mouth” burst of flavor.

Cookies made with butter tend to spread out. Butter is essential in certain cookies, such as shortbreads; if they don't hold their shape, consider lowering the amount of butter, sugar, or baking soda in the recipe.

Flour Flour also affects how cookies behave. Most cookie recipes call for all-purpose or pastry flour. Both bread flour, with its high protein content, and cake flour, which is high in starch, produce cookies that tend to spread less. (The gluten in the bread flour and the absorbent starch in cake flour are responsible for the similar results.) Higher flour-to-liquid ratios are needed in shortbread and crumbly-textured cookies.

Baking Powder and Baking Soda Baking powder and baking soda are the two most common leaveners in cookies. Baking soda is simply bicarbonate of soda, while baking powder is a combination of bicarbonate of soda plus cream of tartar, an acidic ingredient. Baking soda neutralizes the acidity of the dough, allowing the cookies to brown in the oven. Since baking powder already contains its own acid, it will not reduce the acidity in the dough, and the resulting cookies will be puffier and lighter in color.

Sugars Like fats, sugars liquefy in the oven. The type and amount of sugar used play a big role in cookie performance. White sugar makes a crisper cookie than brown sugar or honey. Cookies made from brown sugar will absorb moisture after baking, helping to ensure that they stay chewy. Most chocolate chip cookie recipes contain both brown and white sugars. If you lower the amount of sugar called for in a cookie recipe, the final baked cookie will be puffier than its high-sugar counterpart.

Eggs and Liquids Eggs are a binding agent. Liquids can either cause cookies to puff up or spread. If egg is the liquid, it will create a puffy, cake-like texture. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. Egg yolks bind the dough and add richness but allow a crisp texture after baking, whereas egg whites tend to make cookies dry and cakey. To make up for the drying effect of the egg whites, extra sugar is often added. This is why cookies made with just egg whites tend to be so sweet--think of macaroons.


    Cookies are not as delicate as cakes, but proper mixing is still important. Some recipes require a creaming step in which the fat and sugars are beaten together until light-colored and fluffy. Other cookies require a sandy texture, so the fat is cut into the flour. Over-mixing can incorporate too much air into the dough, resulting in flat, overly spread-out cookies. Follow the recipe instructions. Once you combine the dry and wet ingredients, mix until just combined.


      Unless otherwise specified, ingredients should be at room temperature before mixing. Cookie dough that is chilled before baking will hold its shape better. Rolled and cut-out cookies should be refrigerated before baking for sharper, clearer edges. Drop cookies, such as chocolate chip or oatmeal cookies, can be at room temperature before baking; the spoonfuls of dough will spread and flatten out to the desired result.

      Equipment and Baking

      Different baking sheets and ovens produce different results. Thin baking sheets might allow the bottoms to brown too fast. Special insulated baking sheets allow air movement and help cookies bake evenly, but they can be expensive. Semi-thick rimmed baking sheets--also called jellyroll pans--are available just about everywhere, and are a fine multipurpose baking choice. Rather than greasing each baking sheet, consider investing in a roll of parchment paper or a nonstick pan liner to make cookie removal and clean-up easy.

      Follow the recipe's instructions for baking. Invest in an oven thermometer to be sure your oven temperature is calibrated correctly. Generally, cookies are baked in a moderate oven--350 degrees F (175 degrees C)--for 8 to 12 minutes, depending on the size of the cookie. For chewy cookies, allow them to cool on the pan for 3 to 5 minutes before transferring to a cooling rack. For crispier cookies, let cool for one minute on the baking sheet before transferring to a wire rack.

      Diana Fong 
      Jul. 7, 2009 5:47 am
      Your tips on cookie making is very useful indeed. I love to eat/bake home cookies especially healthy ones for both my husband and myself. Thanks for the tips. Keep them coming and thanks again.
      Jul. 17, 2009 5:35 pm
      Thanks for the helpful tips on cookie making. They are very useful.
      Aug. 7, 2009 10:11 am
      Thank you so much for these clarifications. I have been baking cookies per the recipe and they have been too crispy, now I know how to produce softer cookies.
      Aug. 28, 2009 1:54 pm
      This has truly been inspirational. I love to bake cookies and these tips have really been helpful!
      Sep. 8, 2009 12:27 pm
      I'll be making peanut butter cookies this week and was debating on substituting shortening for butter. This article was extremely helpful. Thanks so much! :D
      Sep. 12, 2009 11:06 am
      This information is VERY helpful. Thank you very much!!
      Sep. 21, 2009 11:40 am
      This article is very useful, it helps me understand how to get the best cookies everytime! Thank you!!
      Sep. 30, 2009 1:47 pm
      Extremely helpful!! I give it 5 full stars!
      Sep. 30, 2009 1:53 pm
      I have been making homemade cookies for years. These tips are GREAT! Thanks for the advice.
      Sep. 30, 2009 10:09 pm
      Your article on "the perfect cookie" is excellent. I bake cookies, and will follow your tips to make even better cookies. Thank you!!
      Oct. 5, 2009 8:16 am
      how do I make my cookie cake more chewy and less cake-like? Or just not so much Cake like.
      Oct. 6, 2009 4:35 pm
      thank-you. this helps me knowing what i am doing wrong with my cookies.
      Oct. 9, 2009 6:42 pm
      Have been baking cookies for years, but some of the tips you gave here, will clear up some of the problems I have had over the years! Especially with chocolate chip cookies, I tend to bake them too long! Thanks for the tips they are very useful! Phyllis!
      Oct. 11, 2009 8:32 am
      for chewier cookies do no follow the recipes times just bake them till they are a little brown on bottom, they will be baked but will not be crispy
      Nov. 13, 2009 12:08 pm
      My mom taught me to cut the butter in half in recipes and replace it with shortening. This gives it a better shape but still the tastiness of butter. I used to be soo dissapointed with flat cookies. Now I know it was too much butter!
      Nov. 14, 2009 8:06 am
      Very nice Thanks
      Nov. 14, 2009 10:54 am
      These are some really great tips!!! Thank you!
      Nov. 15, 2009 4:37 pm
      I could cook anything except chocolate chip cookies until now. Thank you for the tips!!!!!
      Nov. 16, 2009 10:48 am
      i have found when making spritz cookies using a cookie press, that butter flavor crisco is the best to use in place of butter or margarine. you have some fantastic tips THANK YOU
      Nov. 19, 2009 12:07 pm
      These tips were all good and felt like a refresher course in baking from my mother. The only difference is she always taught me to ignore the recipe if I felt like experimenting and just have fun. Best case scenario - you can come up with a new fantastic cookie. Worst case scenario, you're out a couple cups of flour and sugar.
      Nov. 19, 2009 12:10 pm
      You can also substitute oatmeal and or almonds for flour in most cookie recipes - just throw them in the blender or coffee bean grinder and turn them into flour. Play with the ratios for different tastes and consistencies. I've noticed both substitutes tend to keep cookies chewy, even when a bit overcooked.
      Nov. 21, 2009 5:30 pm
      Thanks for the explanations on the various basic ingredients. They are very helpful. For those of us living at high altitudes are there any standard changes needed?
      Nov. 23, 2009 10:47 am
      sorry i meant although
      Megan Short 
      Nov. 29, 2009 10:58 am
      Another way to keep your cookies soft is to cut two pieces of bread on half and put on the bottom of cookie disk, after cookies arecool lay the cookies on top of the bread and cover. Make sure cookies are cool or the bread will stick to cookies.
      Nov. 30, 2009 6:09 pm
      Wow! Thank you for the help! very useful! :)
      Nov. 30, 2009 10:45 pm
      I'm very impresed with your knowledge of cookies, but I have ben told that if you try to bake cookies on a wet / rainy day, that they will not properly bake as desired, due to something about the humidity affecting the flour? Might this be true? It has happpened before when I baked on rainy days. I would much value your input. Thank you.
      Dec. 2, 2009 12:02 pm
      I wondered why ch. chips made with butter spread out and didn't raise. I guess it's the butter. Thanks
      Dec. 2, 2009 11:52 pm
      Thanks for the tips....i hav just developed an interest in baking so this will really help.
      Rebecca L. 
      Dec. 9, 2009 1:43 pm
      Thank you for this article. Now when my cookies don't turn out quite as expected, I know how to continue to use the recipe, but modify it to my own liking!! :-)
      norma assante 
      Dec. 14, 2009 8:52 am
      i have finally found the time in my life to bake. alas! the child i would bake for is allergic to flour...gluten. can i substitute gluten free flour for the usual white flour?
      Dec. 15, 2009 9:34 pm
      i love to bake my grand dauter likes its too
      Dec. 16, 2009 7:42 am
      Thanks for the tips. I live in a high altitude area and need to know what adjustments to make. Do I add more liquid? Flour? Less liquid, flour? You input would be appreciated.
      Dec. 20, 2009 11:21 am
      Dec. 19, 2009 6:15 am Is it o.k. to use bread flour for cookies and if so, what difference would it make in the texture, etc.? I bought the flour by mistake and didn't realize it until the batter was made. I haven't baked them yet, but was wondering if or how to use up the rest of the flour ~ I am not a bread maker. Thanks for any comments on this.
      Dec. 22, 2009 8:25 pm
      storeone, did you ever get an answer to your question? I am interested in this same information. Tks,
      Dec. 22, 2009 8:30 pm
      When I lived in Colorado Springs, CO, I added a bit more flour for the high altitudes.
      Dec. 22, 2009 8:33 pm
      Found this for you high altitude bakers!! Flour tends to be drier at high elevation, so increase the amount of liquid in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft. Often you will want to decrease the amount of sugar in a recipe by 1 to 3 tablespoons for each cup of sugar called for in the recipe.
      Dec. 23, 2009 1:16 pm
      I'd like to thank all of you very much. You have helped me learn plenty of things that are new and I really appreciate that.
      Jan. 5, 2010 7:47 pm
      The tips here are wonderful for everyone, newbies and seasoned bakers will benefit. I need to let you know one of the best investments I have made over the years is two insulated cookie sheets. Unless I'm in a coma I never have a burnt bottom. I still have the same two cookie sheet I bought 15 yrs ago. I have six children, so I can't tell you how many thousands of cookies I have baked over the years. Results are fantabulos cookies, biscotti, rugalach,biscuits, scones everything is just perfect on the bottom. Just make sure you don't wash them while they are hot, hand wash them always, and like your well seasoned cast iron skillet, you will have an old friend in the kitchen with you. God Bless
      Jan. 9, 2010 4:06 pm
      New to cookie baking I found this article educational. Where could a insulated cookie sheet be purchased? What is the difference between a regular and a insulated one. Thanks all.
      Jan. 10, 2010 7:10 pm
      My cookies was always flat. I know now I was over mixing. Thanks for the tip.
      Jan. 21, 2010 9:23 pm
      wonderful article! thank you~
      Jan. 23, 2010 4:49 pm
      These are great tips! One thing I would like add is that if you space the cookies out instead of crowding them, not only do they bake more evenly, but they usually will be perfectly round (instead of "scround" from the sides toushing eachother)and look nice and uniform.
      Jan. 25, 2010 11:17 am
      thank you for your recipes they are the best in the world, you should be proud of yourselfs. Love, Bonnie
      Jan. 27, 2010 3:39 am
      Wow, this is just great...i'm experimenting on cookies right this'l come in very handy indeed. Thanks!
      Jan. 29, 2010 12:59 pm
      ytjr1-I bought my insulated baking sheets at Walmart. The came in a two-pack, one large (larger than standard cookie sheets) and one smaller. An insluated baking sheet is two pieces of metal (aluminum) one on top of the other with some air space between them. When the sheet heats up the air in between the two pieces of metal gets hot and circulates in that air space for more even heating. This happens invisibly to you - you just see a cookie sheet. Though some high-end cooking stores sell expensive versions of these, I got my two about $20 (a little less) which is not a bad investment.
      Jan. 29, 2010 1:01 pm
      Note - you can substitute shortening or margarine for just half the amount of butter so that you still get some butter flavor. This article has been helpful to me (I also have to adjust for high altitude) and I appreciate it being here when I needed the info.
      Jan. 29, 2010 1:04 pm
      kcryss - for high altitude I usually use a little less liquid and a little more flour. There may be other recommendations. Next time you're in the grocery store, look at the back of a packaged cake mix box and at the bottom, in small print, are high altitude adjustments they recommend for their mix. This gives you an idea of the kind of adjustments, then you can experiment to see what works for you. Even with adjustments I have not found the ideal yet. I'm at 5,500 ft.
      Jan. 31, 2010 5:12 pm
      insulated cookie sheets are THE way to go!!!! Thank You chris for your oat and almond flour suggestion!!!! I agree with not HAVING to stick with exactly how the recipe is written. Adjust to you and your family's liking!!!!!!
      Feb. 3, 2010 7:44 pm
      These are awesome tips!!! Thanks a bunch!
      Feb. 13, 2010 7:45 pm
      Feb. 23, 2010 6:42 am
      I live in France where shortening doesn't exist and have been trying to make perfect chewy M&M cookies. After 5 different recipes they all disappoint. Does anyone know of an M&M recipe that doesn't call for shortening? I've melted down the 1 cup of butter and tried the pulling it out earlier to no avail. Thanks in advance.
      Feb. 25, 2010 7:06 am
      I now love this site it helps with everything I need to know. Since I have started using this site I never seem to have any problems. My husband loves my cooking even more then he already did.
      Mar. 16, 2010 4:33 pm
      I like to use avocado as a butter substitute. I usually add egg to the recipe. When I do this,my cookie puffs up instead of spreads like a regular cookie. What can I add to make it spread normally? I have olive oil and coconut butter (which is not good because it turns solid in a cold batter). Also, for the Eggs, what can I add to make the cookie spread out more if I am just using eggs in the recipe? How about if I use agave nectar or honey as a substitute for the sugar? salerack
      Apr. 3, 2010 8:10 pm
      my cookies turn out better thanks to you very helpful tips. thank you so much!!!
      Apr. 4, 2010 10:52 pm
      amaudet try using 1/2 butter and 1/2 lard if they have it in France.
      Apr. 6, 2010 10:20 am
      Thank you!!! Now I actually know what I'm doing!!
      Chef Bells 
      Apr. 7, 2010 7:30 pm
      I feel like I really know what I am doing now. Thank you so much for such detailed information.
      Sue M 
      Apr. 11, 2010 5:20 pm
      If someone can answer my question, I'd greatly appreciate it. If I want my cookies crisper and I use only the yolk as suggested to achieve that, do I still just use 1 egg yolk if the recipe calls for 1 egg? THX!
      Apr. 12, 2010 9:06 am
      I live at high altitude (5,200 ft.) and I have never adjusted a cookie recipe in 40 years and haven't had a problem. I do adjust cakes and banana bread and the cooking time for pumpkin pie.
      Apr. 15, 2010 12:32 pm
      Thanks. I've always wondered why my oatmeal cookies sometimes are perfect and other times should just be made into bars-butter instead of the recipes margerine and maybe over creaming!
      Apr. 22, 2010 5:03 pm
      Please bear with me as I am culinarily challenged! On my bucket list is to make great chocolate chip cookies. I found a recipe that I really like and made a batch. They were good. However, my boyfriend made more from the same batch the next day and they were amazing! What I liked about them was that they were light, airy & flat. Not crunchy or thick. Some even had pockets of air in them so to speak. I unsuccessfully tried to reproduce by using different cookie sheets. Any ideas? Thanks. I tried both refrigerated and not.
      May 2, 2010 5:28 pm
      Hmmm-- In the paragraph about flour, you say that using bread flour will produce cookies that spread less. Then the Troubleshooting column tells me that if I want a flat cookie I should use bread flour. Now I'm confused!
      May 26, 2010 2:16 am
      may I add a comment? In my profile, I state that I finally found the secret to edible soft, great cookies and here it is. listen please. Do not, I repeat, DO NOT, wait until the cookies are brown on top like the directions alwways say, if they are brown on top then they are over cooked, better to under cook, just a touch, nd let the heat of the cookies finish the inside. remember I said, just a touch undercooked, which means that the bottoms are golden and the middle is about 3 minutes away from being done. you have to keep your eye on them for the last few minutes. check often after 5-6 minutes in the oven(the usual baking time is 8-10) take one out check the bottom if its golden, shut off the oven and let the cookies sit another 3 minutes without taking them out. this is a pain and if your in a hurry forget it but if you want attractive, soft, edible cookies, this is the answer.
      May 26, 2010 2:18 am
      oh and dont forget, the second and third batches are going to cook faster because the oven will be much hotter by that time.
      Jun. 3, 2010 4:58 pm
      I love my CC cookies and have been using 1/2 unsalted butter and 1/2 butter flavored crisco works perfect every time.
      Jul. 1, 2010 6:29 am
      Thank you for explaning the sugars role in baking a cookie. I love when my cookies are chewy rather than crispy. So next time I go ahead and bake a cookie from scratch i'll use more brown sugar than white sugar.
      Jul. 22, 2010 3:09 am
      Thanks for the helpful tips, could you include a bit more tips on using only honey as a sugar?
      Sep. 4, 2010 6:27 pm
      This could explain a lot. I can adapt...
      Sep. 25, 2010 3:21 pm
      these cookies look so delicious.
      Sep. 27, 2010 11:39 am
      Thank You, now I know why my cookies don't turn out like I wanted them to. I do love this website. I am retired now and found I really CAN cook & bake thanks to
      Oct. 5, 2010 4:15 pm
      thanks for the tips.
      Oct. 15, 2010 7:35 pm
      aaaooooooo!!!!!! Saoo thats why my cookies come flat...Naow I know less fat.. wonders if that will reduce my other "Fat"!! LOL Keep Up The Great Work, A/R is a standby on my Favorites Bar on my screen..Thanks!!
      Oct. 15, 2010 9:43 pm
      Oct. 24, 2010 12:02 pm
      i just finished making a set of cookies and they came out too chewy,i wanted them to be crispy!this tips helped understand what went wrong. thanks!
      Nov. 15, 2010 11:38 am
      Thanks for your wonderful oatmeal peanut butter cookie recipe, they look and taste FABULOUS!
      kim pivetta 
      Nov. 15, 2010 4:30 pm
      I experiment when I cook. I add ground up flax seed in place of the fat. I also use blue agave sweetner in place of sugar. Great tasting cookies no one knows the difference. Better for diabetics adding the fiber and not using white sugar. Try it, it is good!
      Nov. 20, 2010 5:58 am
      Excellent tips! Thank you...Diane
      Nov. 24, 2010 2:51 pm
      IT LOOKS SOOOOO GOOD!!!!!!!!!!!!
      Nov. 25, 2010 9:02 pm
      why is not recommended to use parchment paper when baking cookie press cookies
      Dec. 1, 2010 8:19 am
      The tips are great and help product tremendous cookies!
      Dec. 13, 2010 7:27 am
      I enjoyed the article. Very helpful.
      Dec. 13, 2010 8:48 pm
      Your tips help me out! Thanks!
      Dec. 15, 2010 3:16 am
      this indeed a big help! Thanks so much for the information.
      Dec. 15, 2010 9:35 am
      I am saving this article as a reference... Has the best tips I've read anywhere. It covers things seldom thought about and has some very good recipes also. I see folks asking "cookie questions" over and over that are answered in this article! Well-written article, and good for both new and experienced bakers!
      Dec. 16, 2010 7:41 pm
      what a great article thank you. Now I can alter reciepes to my liking and have some confidence in my changes. Thank you so much.
      Dec. 17, 2010 1:00 pm
      When making cookies I do not use a mixer, I just cream eggs, butter and sugar by hand. My cookies come out perfect. Before when I used the mixer they were flat and looked undercooked. Also, for Oatmeal Raisin Cookies, I put the raisins in a skillet add just a bit of water, get the water to barely boil, stir, cover, until the recipe calls to add them. Makes the cookie moist and much more tasteful.
      Dec. 22, 2010 4:39 pm
      for drop cookies buy a small scoop. -- looks like mini ice cream scoop. Cookies come out the same size, shape & bake even.
      Jan. 2, 2011 12:55 pm
      Thanks so much for the tips. Now i know what is wrong with my cookies. I can fix with no problem. Thank You
      Jan. 9, 2011 4:13 pm
      So glad that someone posted a link to this from another website. I baked two batches of cookies to give away and had to toss them and I wanted to give up on the whole idea of giving them away as gifts. Luckily I found an article I was looking for!
      Jan. 14, 2011 10:49 pm
      I have been trying to duplicate a recipe I enjoyed as a child.With the information in this article I now feel like it is possible.Thank You!
      Jan. 17, 2011 1:15 pm
      Wonderful tips! Thank you!
      Feb. 13, 2011 1:02 pm
      Wonderful tips. Always wondered why my cookies never seem to spread, but stayed the shape they were put onto the cookie sheets. Will follow these tips and hopefully my cookies will turn out as they should :)
      Feb. 21, 2011 9:26 pm
      Great tips :D
      Feb. 27, 2011 4:05 pm
      Very informative. Thanks!
      Feb. 28, 2011 2:59 pm
      Thanks for the portion about how to achieve different cookie textures! My mom loves crispy cookies and I prefer chewy.
      Mar. 23, 2011 7:49 pm
      Mar. 31, 2011 6:57 pm
      I have been trying to replicate a cookie that is sold at a restaurant near my home that is referred to a "half-baked" cookie. They won't share the recipe. They are puffier cookies that taste like shortbread and are extremely light in color like shortbread. Chocolate chips or other stir-ins are added for additional flavor. They are moister than and not short like shortbread cookies. Any suggestions on how these are made?
      Apr. 1, 2011 7:10 pm
      I use 1/2 unsweetened applesauce and 1/2 margarine instead of all margarine. Makes the cookie softer
      Apr. 13, 2011 10:09 pm
      I didn't even know we could make such perfect cookies! Thanks! KitchenAid Professional 600 Review
      Apr. 17, 2011 4:30 pm
      I need something yummy but healthy for team snacks so these are super nice facts for a well balanced cookie :)
      Apr. 19, 2011 11:46 am
      Thanks for the tips. Haven't tried them yet but looking forward to putting these tips into practice. I like my cookies crispy but my husband likes them chewy. Now we can both have what we want.
      Apr. 24, 2011 6:31 am
      I love to cook and bake muffins-- but have never been able to get anything but flat, oily cookies-- this was extremely helpful!
      cookie monster 
      Jun. 16, 2011 4:26 pm
      I bake a lot of cookies for myself and others and the best cookie sheet secret is buy the cheap foil cookie sheets you see in the grocery stores. Put a piece of aluminum foil on it to keep it clean. Your cookies will never burn on the bottom. No need to spend a lot of money. I can't explain it but it just works.
      Jun. 29, 2011 6:29 pm
      I loved the article, Very informative. However, I was wondering what the outcome would be if you didn't use baking powder or soda at all??
      Jul. 22, 2011 1:14 pm
      thanks for the info and tips !!Just what a cookie lovin' bachelor was looking for.
      Sep. 5, 2011 7:51 am
      great article wit several surprise (like yolk making crisp and white cake-like!), but you did not cover use of confectioners' sugar as part or all of sugar in recipes???
      Sep. 6, 2011 12:02 pm
      Lots of good tips in this article, even for an experienced cooker baker like I. Some years ago, I learned from Debbie Field (of Mrs. Field's Cookies fame), how to make soft, chewy cookies -- the kind I prefer. The secret is low and slow. Most cookie recipes call for a 350-degree oven and baking the cookies for usually anywhere from 8-12 minutes. But, for soft, chewy cookies, bake them at 300 degrees for about 25-27 minutes. Ever since I learned this method, I've been baking my cookies this way.
      Oct. 29, 2011 8:14 pm
      Thank you so much for this article. Answered SOOO many questions I had. Have baked for yrs w/very inconsistent results esp. w/current oven [gas]. Now I have tons of tips to get the chewy cookies I'm looking for. Love this site & peoples comments.
      Nov. 16, 2011 5:51 am
      I am baking biscotti for my cookie exchange. Can I make the dough ahead of time and freeze it?
      Nov. 16, 2011 7:06 am
      Wow! Who knew? Thanks so much for the great tips.
      Nov. 27, 2011 6:51 pm
      These tips will be very helpful in the future. I printed them out and will keep them handy when I bake.
      Dec. 1, 2011 3:24 pm
      Great article! I am having trouble with my cookies browing too much on the bottom despite using parchment paper, proper rack position, proper temperature - would double-panning them help?
      Dec. 2, 2011 4:02 pm
      My daughter loves to cook and bake so I send her recipes that she can do. Her first attempt to make opatmeal raisn coookie did not work right as she made them baseball size rather than walnut size. her batch of sugar cookies the first batch was too thick and too much deco sugar as she sliced the frozen dough like bread and used a bottle of the colored sugar on three cookies and did both sides and then wondered why the cookies burned nnow she bakes very edible cookies cakes pies and quick breads or muffins. I tild her I would teach her to make yeast breads. She did the banana bread real good and also herbed cheddar biscuits. Next to teach her how to knead the bread dough and thee rolls. I learned from my Mom and Grandma and now I am teachiing my own daughter.
      Dec. 9, 2011 7:22 pm
      So if I want to lower the fat in my cookies, what is the best butter, etc to use?
      Dec. 11, 2011 11:10 am
      Ladies, PLEASE! I know you want your cookies to be good, but research margarine online and I'm sure you will not want to put it in your mouth nor in the mouths of your loved ones.....I don't allow it in my house.
      Deb in Texas 
      Dec. 12, 2011 4:20 pm
      I really enjoyed this article because I learned something new things. Thank you, found so helpful.
      Dec. 14, 2011 9:45 am
      Oh man was this helpful! I knew there were a ton of fine points to baking, but never got any basic understanding of them. My mom was a great cook, but not much of a baker, so this filled in a lot of gaps. Thanks!
      Dec. 18, 2011 10:34 pm
      Thanks for a sane discusion of fine points to cookie mking. Having just finished 20 batches of Christmas cookies last night (baked gifts this year), I noticed much of these effects as i was using whatever flour needed to be finished up. I discovered that using only whole wheat flour makes a cookie that dough that is sticky but cookie retains shape; however finished cookie tastes drier, somewhat cakelike, and less sweet.
      Dec. 28, 2011 2:21 pm
      I've read the reviews about margarine...have to agree it might not be healthy but it does produce a lovely cookie that doesn't spread as much as a pure butter cookie does. This year I tried the Crisco recipe for Chocolate Chip Cookies....with very good results. I baked them about 8 mins. They stayed soft and didn't spread. Nice. Therefore, I think substituting butter flavor Crisco for butter would have good results for the spreading issue.
      Jan. 13, 2012 4:02 am
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      Feb. 23, 2012 9:59 pm
      This is my first time baking chocolate chip cookies! I never had a desire for baking but now because of my girls I do. Thanks for the tips! I want my cookies to come out moist and chewy.
      May 11, 2012 8:42 pm
      Cookies too thin, too thick. This article explains a lot. Thanks for the help!
      May 23, 2012 7:27 am
      This past weekend, I made my chocolate chip cookies (the recipe I use is based on the Crisco chocolate chip cookie recipe) and experimented with using half butter, half shortening. I wasn't all that pleased with the result. I don't know why. They tasted OK, but for some reason, I just wasn't all that pleased with the texture. Next time, I'll go back to using all butter or margarine, or all Crisco, or half butter and half unsweetened applesauce. (I'll also go a tad heavier on the milk chocolate chips.) To Jessica, the poster who wanted to know what kind of butter to use to lower the fat content of her cookies, I've got your answer --just DON'T USE BUTTER! There is no such thing as low-fat butter! And, IF there IS, then it's most likely some artificial, chemical-laden garbage; not REAL butter. If you want to lower the fat content, use margarine or shortening instead, or, try using half butter and half unsweetened applesauce. As for margarine being so bad for you, oh, PLEASE! There'
      May 27, 2012 8:43 pm
      My favorite tips/tricks: 1) definitely use insulated cookie sheets first and foremost!! 2) to soften and add moisture to your undesirable crunchy or hard cookies, place a fresh piece of bread (or two) from your bread loaf in with your cookies in a closed container and voila, your cookies will be soft and your bread will be hard and dry! It's amazing! I like my cookies hard and crunchy (and about an inch thick) if anyone has a recipe that produces a choc chip cookie like this...PLEASE share!! TY
      Aug. 17, 2012 12:04 pm
      Awesome! My cookies will be so much better now! :) Thanks!
      Aug. 21, 2012 8:15 am
      Great tips on difference between baking soda & baking powder. I always thought since both act as a raising agent thus makes no difference in their functions. Now my ignorance has been awaken!
      Aug. 21, 2012 8:17 am
      Great tips on difference between baking soda & baking powder. I always thought since both act as a raising agent thus makes no difference in their functions. Now my ignorance has been awaken!
      Sep. 24, 2012 9:19 am
      i think that you've just about scratched all my itches ahh, relief. what thorough and excellent info, thank you soo much.
      Dec. 25, 2012 12:28 pm
      this covers everything i always wanted to know about cookie-baking. now that i am retired, i will be baking more than ever as a hobby! these tips will save me time from experiment failures! lol thank you so much!
      Sep. 4, 2013 7:26 am
      I live in Denver. I took a cooking class and was told to use Hungarian flour for baking in high altitudes. Also was told to add an extra egg and flour and reduce the sugar a little and leaveners. Do not over bake your cookies. Remember, they continue to cook on the hot pan.
      Dec. 17, 2013 11:17 am
      FINALLY!! An answer to why my chocolate chip cookies flatten out. Thank you !!
      Sep. 27, 2014 1:40 am
      Understand the science behind every ingredient used will help me making better cookies. Now i realized what should be done and what is not. Thank you.
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