Cookie Tips
Rhonda Gordon
Wednesday, December 3, 2008
Even people who say they don’t bake can make holiday cookies.
You don’t need to be an accomplished cook to succeed.
Cookie recipes are typically straightforward and somewhat forgiving. A little over mixing isn’t likely to matter a lot, and that’s why making cookies can be a family-friendly project, even for inexperienced cooks.
But, where to start? For beginners — no-bake recipes are likely-to-be-familiar chocolate and oatmeal combination that requires melting chocolate and little more than mixing oatmeal and sugar with the chocolate and scooping the dough onto waxed paper. Waiting for the dough to set up before sampling the cookies may be the hardest part.
Making and baking cookies from scratch does not need to be difficult. If, for example, you remember a cookie recipe your mother or grandmother made for special occasions and have the recipe, think about continuing the tradition. Without the recipe, you still may be able to come close. Look for a recipe that would seem to combine similar flavors that also may be similar in appearance, such as a dropped or rolled cookie.
Here are some frequently asked questions we get about cookies:
Q What do I need to have on hand to make cookies?
A Basic cookie recipes typically require flour, granulated sugar or brown sugar, salt, baking powder or baking soda, eggs and fat — shortening, butter or regular margarine.
Q Can I use reduced calorie margarine instead of regular margarine?
A Using reduced-calorie margarine in a recipe calling for regular margarine is not recommended. The formulation is different and results will not be the same.
Q Is it possible to reduce calories and fat in cookies?
A Yes, but look for recipes formulated to include ingredients that are lower in calories in fat rather than trying to adjust a traditional recipe.
Q What kitchen equipment do I need to make cookies?
A Making cookies typically requires a large bowl, mixing spoon, dry measuring cups, liquid measuring cup, measuring spoons, and one or more cookie or baking sheets.
Q Why do I need more than one baking sheet?
A Having more than one cookie or baking sheet will speed the baking process because cookie or baking sheets need to be cooled between batches to reduce overspreading and uneven baking. If a cookie sheet is still warm, new dough will start cooking and spreading before the dough is placed in the oven.
Q Is one cookie or baking sheet better than another?
A A heavier gauge metal cookie or baking sheet typically conducts heat uniformly and that translates into even, dependable results. A shiny finish often is preferred, as the darker the pan, the darker the cookie. The reason? A darker metal finish will absorb more heat and that means that cookies will likely bake more quickly — they may over brown and overcook.
A lighter-weight pan may bake cookies more quickly, over brown the cookies and/or warp. Choosing a cookie sheet with just one lip (for grabbing) will allow air to circulate and cookies to bake more evenly than a cookie sheet that has sides all the way around that interrupt air flow. Cookies can be less likely to burn on an insulated cookie or baking sheet, but may require an extended baking time.
Q I have an older cookie sheet that has some food burned on it and a non-stick finish that’s chipping off. Can I still use it?
A For best results — and safe food handling — discard the damaged cookie or baking sheet. Whenever a non-stick finish starts chipping or peeling, it should no longer be used in food preparation. Also, burned-on food may cook off and affect the flavor or appearance of the food for which the pan is currently being used.
Q Do I need a mixer?
A Some recipes may require a mixer, but many do not. Read recipes before beginning to make sure you have the ingredients and equipment needed to complete the process.
Q Do I need to preheat the oven?
A When baking, preheating the oven is recommended for even baking during the recommended baking time. For best results, preheat an oven for 20 minutes.
Q My cookies usually take longer to bake? What’s the matter?
A Oven temperature can vary. Invest in an oven thermometer to check the actual oven temperature and then adjust it up or down as needed. Oven thermometers can be purchased for as little as $5 to $10 in kitchenware sections at hardware, discount department or kitchen shops.
Q Can I leave cookies on the cookie sheet to cool?
A Some recipes suggest leaving fresh-baked cookies on a cookie sheet for one to two minutes to let the cookies set up. Then, removing them to a cooling rack will allow air to circulate around the cookie and cool it quickly and uniformly. Cooling the cookies on a solid surface, such as waxed paper or paper towel placed on a countertop, may mean that the cookie will reabsorb moisture (steam from the cooling process) that may rob its fresh-baked flavor.
Q What’s the best way to store cookies?
A Once cookies have cooled, transfer them to an airtight container. Cookies usually can be stored at room temperature for two to four days or frozen for future use. Cover and refrigerate cookies with cream cheese filling or frosting when not using them the same day they are baked. Refrigeration should deter mold growth.
Q My cookies spread more than I would like. Can I prevent that from happening?
A Yes. Refrigerating the dough before baking can reduce spread; placing the cookie dough on a cool cookie or baking sheet also usually helps contain spread. If working with rolled dough in parts, cover and return remaining dough to the refrigerator until ready to roll it.
The type of fat also affects cookie spread. Butter and margarine will cause more spread than solid shortening. You can substitute one for the other in equal amounts or use a combination of both to make your favorite type of cookie.
Q My cookies seem tough. What am I doing wrong?
A The problem may be too much flour. Before measuring flour, stir it a bit, then gently scoop or spoon it into dry measuring cups. Level it off with a knife and use promptly.
Do not drop — or thump — the measuring cup on the counter. Doing so can compact the flour.
Another reason could be over mixing or over handling the dough. If, for example, rolled cookie dough is over handled, the flour can form more gluten and make the cookie tough.
Q I like the taste of raw cookie dough. Is it really dangerous?
A Waiting until a cookie is baked before sampling it is recommended, as heat typically will kill any bacteria that may be present. While the risk of contracting salmonella from raw eggs in cookie dough may be slight, it is still a risk.
Don’t wait. Head to the kitchen and enjoy some holiday baking. It may take more time, but be sure and include the children in your holiday baking. Baking can be both fun and educational. What a great way to spend an afternoon.
F Rhonda Gordon is the family and consumer sciences agent for K-State Research and Extension in Lyon County.
madpoet (anonymous) says...
If someone wants to try a lower fat recipe, my grandmother used the Tollhouse chocolate chip cookie recipe but substituted 1/2 cup vegetable oil for the 1/2 cup margarine. They turned out really nice and moist. I have seen recipes that use applesauce instead of oil too. I have one for oatmeal cookies somewhere. You might be able to find it with a websearch.
December 3, 2008 at 2:57 p.m. ( permalink | suggest removal )