![]() ![]() My perfect finish is generally when the center 25% or so hasn't started to collapse, you might prefer a more or less well done cookie. The cookie will be domed at the center, and the dome will drop as the cookie continues to bake.Ī finished cookie looks lightly browned around the edges, has a dry surface, and has started collapsing almost all the way to the center. It will be getting thicker as the moisture expands from heat and the leavening agent reacts to the other ingredients.Īs the edges bake further they will start to look thinner. This will go on for a while, then the cookie will start to look dry around the edges. It may expand horizontally from the melting of the butter/margarine. When you put the cookie in the oven it will start to look smooth. Luckily, science will help you bake it to perfection. You'll have to bake it longer than you would for little pieces. ![]() It's also well suited to mix-ins like chocolate chips, m&ms or nuts, or it's delicious frosted.īake the cookie at the temperature your recipe calls for. If you're leaving the cookie plain give it a good sprinkle of sugar before baking. Bake at 375 degrees for 10-12 for normal cookies, or around 30 minutes for a giant cookie. Mix together the ingredients in the order shown. ![]() The salt reacts with the flour to improve the texture of the finished cookie.Īlso, feel free to use this pre-tested sugar cookie recipe: You might be watching your health and consider skipping the salt in your recipe. Come on, it's still better than making dozens. ![]() If your recipe is larger than this and you'd rather not decrease it just split it into two cookies. Count oatmeal as flour if you're making an oatmeal cookie. Your total of sugar and flour needs to be no more than 4 cups to make one large cookie. Larger if you have a big oven and pans to match. And that's the size you'll probably end up with - frozen pizza. I'm assuming you're using a fairly ordinary oven with a fairly ordinary baking sheet that you could otherwise be using to bake a fairly ordinary frozen pizza. The biggest risk is that you'll make something that spreads too much and falls off the edge of your pan. That said, if you're using splenda instead of sugar and applesauce instead of butter or trying to make them vegan your results may be disappointing. ![]()
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