I have a tendancy to need to keep my hands occupied, and since I’m (sadly) without studio space at the moment, this means I’m doing a lot of baking. Yes, I’ve becoming a regular cookie-producing fiend. I’m making sugar cookies, peanut butter cookies, chocolate chip, oatmeal chocolate chip, and even chocolate-peanut butter. I visited Mr. Armadillo’s lab the other day, and one of the other grad students identified me as “hey, you’re the one who bakes all the cookies, right?”
Meanwhile, I’m having this issue where the bottom of my cookies are burning. If I pull them out of the oven the instant before the bottoms blacken, when they’re just nice and toasty brown, the tops of the cookies are still nearly raw. What’s the problem, here? Is the temperature guage on my oven reading inaccurately? It’s a brand new, digital stove. Are they too close to the bottom burner? I generally bake two cookie sheets at a time, one on the lowest rack and one just above, and I rotate the pans halfway through the baking. Nearly all the recipes call for 350*, but I notice that they usually take a bit longer to bake than the recipe claims–anywhere from a third longer to twice as long, depending on the recipe.