Make cookies the same size and thickness to ensure uniform baking.
Bake only one sheet of cookies at a time in the center of the oven.
Check cookies every 5 minutes or so starting about 5 minutes before the
recommended baking time (they burn quickly).
Remove baked cookies immediately from the cookie sheet with a wide spatula,
unless the recipe tells you differently.
Place cookies on a wire rack until completely cool.
Clean and cool cookie sheets before reusing, or cookies may stick to sheet or
spread too much.
Use a shiny, flat cookie sheet at least two inches smaller than the oven rack.
Cookies may not brown evenly
if cookie sheet is warped.
Grease the cookie sheet only if directed in the recipe, using solid vegetable
shortening or nonstick cooking spray
(don't use butter, margarine, or oil).
To prevent the dough from sticking to cutters, dip cookie cutters in flour
between cutting cookies.
Roll cookies out on waxed paper covered countertop. To keep the paper from
slipping, sprinkle a little water
on the countertop first.
the freshest ingredients. Baking soda and powder tend to go stale when they're
left sitting around too long. Use butter instead of margarine. Don't use eggs
that have been sitting in the fridge for ages.
sure you have all the ingredients before you start, there's nothing worse than
getting right into baking cookies only to discover you've run out of a key