Baking

Cookie Tips:

• If the cookie bottoms are brown and the tops are undercooked, the problem could be one of the following: a dark baking sheet, too much sugar in the recipe, or baking on the lowest rack in the oven.
• When tops brown but the bottoms are undercooked the problem could be that the heat circulation is blocked from below by another pan, the oven rack is too high, or the heat is too high.
• Cookies will spread too much if you place dough on a warm baking sheet, the oven isn't hot enough, or the baking sheet was greased unnecessarily.
• Cookies are gummy if they are underbaked, cooled on the baking sheet instead of a rack, or, for bar cookies, were cut before thoroughly cooled.
• If the cookies are hard and dry, the oven could be too cool, the baking time too long, or there is too much flour in the dough.
• Measure liquid ingredients in a glass measuring cup. Solid ingredients should be spooned in metal or plastic measuring cups.
• Pack brown sugar firmly into dry measuring cups for an accurate measurement.