My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
made my first batch of cookies on Saturday using the new sheets and found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old pans
(some-brand non-stick). The cookies themselves came out just fine, but were
unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze them
prior to making cookies in order to keep the cookies from spreading too
quickly?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" wrote in message
s.com...
My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
made my first batch of cookies on Saturday using the new sheets and found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old
pans
(some-brand non-stick). The cookies themselves came out just fine, but
were
unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze
them
prior to making cookies in order to keep the cookies from spreading too
quickly?

You can try chilling the dough instead of the sheets.

You can try chilling the dough instead of the sheets.


Or line the sheets with parchment paper.



"Vox Humana" wrote in message
...

"Darryl L. Pierce" wrote in message
s.com...
My wife gave me two aluminum baking sheets and a roasting pan for Xmas.
I
made my first batch of cookies on Saturday using the new sheets and
found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old
pans
(some-brand non-stick). The cookies themselves came out just fine, but
were
unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze
them
prior to making cookies in order to keep the cookies from spreading too
quickly?

You can try chilling the dough instead of the sheets.

Vox Humana wrote:

Any suggestions on working with aluminum baking sheets? Should I freeze
them
prior to making cookies in order to keep the cookies from spreading too
quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Ray wrote:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" writes:

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses
makes a rat's ass of difference.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Tue, 30 Dec 2003 21:46:45 GMT, "Darryl L. Pierce"
wrote:

Ray wrote:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.


Practice safe eating - always use condiments

"Darryl L. Pierce" wrote in message
s.com...
Vox Humana wrote:

Any suggestions on working with aluminum baking sheets? Should I freeze
them
prior to making cookies in order to keep the cookies from spreading too
quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?


If the only thing that has changed is the pans, then obviously they are the
issue. I would first start by lowering the temperature by 25F. If that
doesn't help, then you could modify the recipe. If you are using all
butter, try substituting half the butter for solid vegetable shortening
(Crisco). You could also add another egg and adjust the flour to get the
proper consistency (if there is liquid, you might take out a couple of
tablespoons to compensate for the egg).

Vox Humana wrote:

Any suggestions on working with aluminum baking sheets? Should I
freeze
them
prior to making cookies in order to keep the cookies from spreading
too quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

If the only thing that has changed is the pans, then obviously they are
the
issue. I would first start by lowering the temperature by 25F. If that
doesn't help, then you could modify the recipe. If you are using all
butter, try substituting half the butter for solid vegetable shortening
(Crisco). You could also add another egg and adjust the flour to get the
proper consistency (if there is liquid, you might take out a couple of
tablespoons to compensate for the egg).

That's the kind of suggestion I was looking for, how to compensate in the
recipe for changes in the hardware. I'll be baking this weekend so I'll get
back with what changed and how it worked.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

PENMART01 wrote:

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one
chooses makes a rat's ass of difference.

That's a silly statement. The only thing that changed was the baking sheet.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

sf wrote:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.

Vox suggested adjusting the ingredients. The oven doesn't seem to be too
much off; I have a thermometer in it and check the temperature to make sure
I'm at the right one, though I've not checked to see how far it fluctuates.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" writes:

PENMART01 wrote:

Some newbie kitchen putz wrote:
The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one
chooses makes a rat's ass of difference.

That's a silly statement. The only thing that changed was the baking sheet.

Seriously doubtful, considering the baker (non-baker).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Hi Darryl,
I read that if you let the butter get too warm,,,,,more than room
temperature,,,,,,,this could cause the cookies to spread.
Just a novice.
Sandy
"Darryl L. Pierce" wrote in message
s.com...
My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I
made my first batch of cookies on Saturday using the new sheets and found
that, with my thin cookie recipe, the cookies spread more than they ever
have before. Also, the pan's stayed hotter for alot longer than my old
pans
(some-brand non-stick). The cookies themselves came out just fine, but
were
unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze
them
prior to making cookies in order to keep the cookies from spreading too
quickly?

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

On Wed, 31 Dec 2003 01:12:31 GMT, "Darryl L. Pierce"
wrote:

sf wrote:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.

Vox suggested adjusting the ingredients. The oven doesn't seem to be too
much off; I have a thermometer in it and check the temperature to make sure
I'm at the right one, though I've not checked to see how far it fluctuates.


It's exasperating when your oven doesn't produce good
results and sometimes it's hard to tell why. I had a
terrible time with an old oven for a while... nothing to
bake properly and it seemed like no matter what I did
changed the outcome. My oven's problem was that it didn't
"turn on" when it should and my oven thermometer didn't
catch the problem.

Eventually, I called in a technician who used the proper
diagnostic tool to decide the culprit was the thermostat.
After that was changed, the oven worked perfectly. Have you
checked out your thermostat? I'm not talking about
recalibrating (which is what your thermometer will catch) -
I mean does your oven's thermostat turn off when it should
turn off?

I know you haven't done that kind of checking yet, but maybe
you can put it on your New Year's "to do" list.

My own list is getting longer by the day... and my New
Year's resolution is to DO what's on the list. G



Practice safe eating - always use condiments

On Wed, 31 Dec 2003 01:12:31 GMT, "Darryl L. Pierce"
wrote:

PENMART01 wrote:

The cookie dough I chilled in the refridgerator for about an hour or so.
Perhaps colder would be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one
chooses makes a rat's ass of difference.

That's a silly statement. The only thing that changed was the baking sheet.

He right about the baking sheet... it doesn't make a big
difference. If you're concerned about if your cookies brown
on the bottom or not then your baking sheet will matter -
otherwise, it's not a problem.

He also restated one of my concerns... the recipe. I'm
wondering if you have too much "fat" in it?

If you post the full recipe, the collective hallowed heads
of RFC will take a look at and tell you if it's the recipe,
the baking sheet or the oven.


Practice safe eating - always use condiments