Re: How long should I bake my oatmeal cookies?
Sorry - but you bake them till they are done. Everyone's oven is different. Ovens need to be calibrated from time to time. Also it depends on the size of the cookies.
Invest in an oven thermometer - this will tell you if your oven is at the right temperature or not. Then you can follow a recipe easier.
You need to watch cookies in the oven - usually most cookies are done when they are just beginning to turn golden on the bottom. Start checking your cookies at the minimum baking time.
from my notes:
Baking
Bake only one sheet of cookies at a time in the center of the oven.
Check cookies at minimum baking time.
Cooling
Remove baked cookies immediately from the cookie sheet with a wide spatula, unless the recipe states other cooling directions. Place cookies in a single layer on a wire rack to cool completely before storing.
Preparation
Grease the cookie sheet only if directed in the recipe, using solid vegetable shortening (not butter, margarine, vegetable oil spread or oil) or use nonstick cooking spray.
Make cookies the same size and thickness to ensure uniform baking.
Clean and cool cookie sheets before reusing or cookies may stick to sheet or spread too much.
Always remove the foil wrapping from HERSHEY'S KISSES Brand Chocolates before placing them on cookies. Do not put cookies back into the oven after placing chocolates on top of them. Do not substitute HERSHEY'S KISSES with Almonds for HERSHEY'S KISSES Brand Chocolates, as they may melt too much from the heat of the cookies.
Storage
Store crisp, thin cookies in a container or a tin with a loose-fitting cover.
Store unfrosted soft cookies in an airtight container to preserve moistness.
Store frosted soft cookies in a single layer in an airtight container so that the frosting will maintain its shape and the cookies will remain moist.
Trouble Shooting
Use this checklist to determine what went wrong with a batch of cookies.
If homemade cookies spread too much during baking, the following problems may have occurred:
The oven temperature was too cold. Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted. The cookie sheets were greased too heavily. Diet margarine or vegetable oil spreads were substituted for butter or regular stick margarine (80% fat). Dark brown sugar was used instead of light brown sugar generally called for in recipes. The cookie sheet was still warm when the cookie dough was placed on the sheet.
If homemade cookies did not spread enough during baking, the following problems may have occurred:
The cookie dough was over-mixed. The cookie dough was too cold. The oven temperature was too hot. Solid vegetable oil shortening was substituted for butter in the recipe.
If homemade cookies stick to the cookie sheet, the following problems may have occurred:
The cookie sheets were not sufficiently cleaned between uses. The cookie sheets were not greased and the recipe called for greasing. The cookies were under-baked. The cookies were left on cookie sheets too long before removal. The cookie batter is too warm (hot kitchen). The cookie sheets are warm or hot before baking.
also -
If your cookie sheets are thin and warped or dark with baked-on grease, it is time to look for new pans. Look for shiny, heavy gauge aluminum sheets with low or no sides. Dark cookie sheets may cause cookie bottoms to overbrown. Insulated cookie sheets slow baking and tend to produce pale cookies with soft centers. If you're using insulated cookie sheets and are having problems with cookies spreading too much, try increasing the oven temperature by 25* F.
I h9ope this helps -
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