Why does it take twice as long for me to cook cookies as the recipes call for? My oven temp, by the way, IS accurate (that was the first thing I checked). It’s happened with both chocolate chip and oatmeal cookies. It doesn’t happen with my yeast bread, quickbreads, brownies, or gingerbread, just the cookies.
Or is just that I look my cookies more done than most people?
Are you nuking your butter before adding it? Because that will make the batter much runnier and you’ll need to cook them longer. Butter should be left out for a few hours in order to soften. It shouldn’t be liquified.
Incidentally, I read awhile ago not to use Airbake pans, because they prevent cookies from getting deliciously browned. I went back to using regular pans, and sure enough, my cookies are much, much better now.
No. They are half raw and floppy a half an hour later. An hour after that, still icky. (I fixed one batch by popping them back in to cook a second time)
Are they what? I have never heard of this “AirBake” thing - my cookies sheets are bare sheet metal. No coatings or air pockets or whatever. Just old-fashioned pans. Actually, they’re even a little flimsier than I remember mom’s being when I was a kid, they heat up and cool down pretty fast.
Ideally? I don’t, except to put cookies in, let them cook, and take them out when they’re done.
Not sure, but it’s pretty quick.
I’ve tried moving them around. No difference.
Not really - if anything I probably like them slightly less done than average.
Butter for this batch was left out overnight to thaw (I keep most of my butter in the freezer until I need it) and was definitely room temp prior to mixing.
Maybe you are making them bigger than the recipe calls for. Do you get a lot less than the recipe says? I find recipes often call for an absurd number of cookies per batch, meaning that they are very small. I usually just use the cookie scoop I have, and play around until I find the amount of time in the oven that works.
Where I live, altitude comes into play. Some foods take longer in general, and some foods seem very susceptible to taking longer when atmospheric pressure is low, particularly dried beans and brown rice. I don’t even bother with dried beans, it is so not worth it. I suppose it wouldn’t be a problem in NW Indiana, though.
Are you overloading the oven? If you put in too many cookies at once you will cause the temperature to drop significantly, and the extra thermal mass will keep the oven from coming back up to temperature quickly.
I think it’s the size of my cookies. I went back, checked the numbers in the recipe, then what I actually got. Mine, apparently, are twice as big as what the recipe calls for. Which is weird, 'cause they look normal cookie size to me. >shrug< Whatever. That’s probably it.
If it is an old standby, “normal cookie size” was a lot smaller 30 years ago or 70 years ago than it is today.
I saw a feature on the Early show on it a couple weeks ago. Same brownie recipe from an old Joy of Cooking and the new one, but the old one made 48 brownies and the new one made 24. ( it was also mentioned in the local paper).Story