Here are some baking tips from Dorie’s Cookie’s along with a few of my own thoughts.
- Give your oven plenty of time to preheat. Dorie suggests that you check the temperature with an oven thermometer (one that you buy, not the one already on your oven), and that you let it continue to heat for another 10 to 15 minutes. I have a pretty new oven, so I haven’t taken the extra step of buying a thermometer. But it’s probably a good idea.
- Use inexpensive rimmed baking sheets, also known as half sheet or jelly roll pans. I definitely agree with this. Because they are inexpensive, you can have plenty on hand when you want to do holiday baking, and they can be used for so many things besides baking cookies.
- Line those baking sheets with parchment or silicone baking mats. I have a couple of the silicone mats, which I love, but be careful because I have torn my when I was cutting bar cookies still in the pan. Also, my husband started buying pre-cut parchment sheets, instead of rolls of parchment paper. So convenient!
- She suggests you have three sizes of cookie (or ice cream) scoops on hand: a small, medium, and large. I only have one scoop, so all my cookies are the same size. I do agree that ice cream scoops are great not only for making cookies but for scooping muffin/cupcake dough into tins.
Of course, she has tons more tips and information about ingredients and tools in her cookbook. So if you want to up your cookie game, I recommend you check it out. I will have my complete review of the book tomorrow.
Oh, and share your baking tips in the comments. Thanks!