Every once in a long while I'll buy a package of cookie dough to bake,
follow the instructions ultra-carefully, only to have them come out
with the bottoms either very over-cooked or burnt altogether.

Does anyone have any great tips for not burning the cookie bottoms
while still getting the cookies cooked properly?

Thanks.

Ron




---------
"My life is a Testament to all the things I can do-- when I don't
listen to other people."

Ron Hubbard wrote:
> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?



Invest in a thicker cookie sheet. The material (aluminum, steel, cast
iron) won't matter as much as the general thickness, heaviness and
smoothness.) If that doesn't do it, investigate how evenly your oven
heats. It is not impossible for an oven to be 350 degrees in one spot,
200 in another and 400 over there, all while the thermostat is reading
something different.


--Lia

Ron Hubbard wrote:
> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?



Invest in a thicker cookie sheet. The material (aluminum, steel, cast
iron) won't matter as much as the general thickness, heaviness and
smoothness.) If that doesn't do it, investigate how evenly your oven
heats. It is not impossible for an oven to be 350 degrees in one spot,
200 in another and 400 over there, all while the thermostat is reading
something different.


--Lia

Ron Hubbard wrote:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?
>

Get better cookie sheets. I used to have great results with cookies until
I got a new energy efficient oven (from Sears). When I baked cookies in
the new oven I had similar experiences. I got some better quality pans and
had better results. When I got a new Maytag oven and used the good trays
the results were even better.

Ron Hubbard wrote:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?
>

Get better cookie sheets. I used to have great results with cookies until
I got a new energy efficient oven (from Sears). When I baked cookies in
the new oven I had similar experiences. I got some better quality pans and
had better results. When I got a new Maytag oven and used the good trays
the results were even better.

Julia Altshuler wrote:

> If that doesn't do it, investigate how evenly your oven
> heats. It is not impossible for an oven to be 350 degrees
> in one spot, 200 in another and 400 over there, all while
> the thermostat is reading something different.

And the solution to that is in the middle of the baking time
rotate the cookie sheet 180 degrees.

And to answer your question in advance: counterclockwise.

And to answer somebody else: yes, they will all fall to
the bottom of the oven. That's one of the disadvantages
of this technique. Works better if the cookie sheet
isn't non-stick. :-)

One time on Usenet, "Ron Hubbard" > said:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?

Sounds like you need better cookie sheets and/or a better oven. Do
you have an oven thermometer?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

One time on Usenet, "Ron Hubbard" > said:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?

Sounds like you need better cookie sheets and/or a better oven. Do
you have an oven thermometer?


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Mark Thorson wrote:

> And the solution to that is in the middle of the baking time
> rotate the cookie sheet 180 degrees.
>
> And to answer your question in advance: counterclockwise.

I understand the wisdom of rotation but not counterclockwisedom. Why?

--Lia

Mark Thorson wrote:

> And the solution to that is in the middle of the baking time
> rotate the cookie sheet 180 degrees.
>
> And to answer your question in advance: counterclockwise.

I understand the wisdom of rotation but not counterclockwisedom. Why?

--Lia

Julia Altshuler wrote:

> Mark Thorson wrote:
>
> > And the solution to that is in the middle of the baking time
> > rotate the cookie sheet 180 degrees.
> >
> > And to answer your question in advance: counterclockwise.
>
> I understand the wisdom of rotation but not counterclockwisedom. Why?

Coriolis force. In the Southern Hemisphere, it would be clockwise.
Hope this helps. :-)

Julia Altshuler wrote:

> Mark Thorson wrote:
>
> > And the solution to that is in the middle of the baking time
> > rotate the cookie sheet 180 degrees.
> >
> > And to answer your question in advance: counterclockwise.
>
> I understand the wisdom of rotation but not counterclockwisedom. Why?

Coriolis force. In the Southern Hemisphere, it would be clockwise.
Hope this helps. :-)

Mark Thorson wrote:

>>I understand the wisdom of rotation but not counterclockwisedom. Why?
>
>
> Coriolis force. In the Southern Hemisphere, it would be clockwise.
> Hope this helps. :-)


Ah. Got it. And here I thought it had something to do with the way
ovens are wired.

--Lia

Mark Thorson wrote:

>>I understand the wisdom of rotation but not counterclockwisedom. Why?
>
>
> Coriolis force. In the Southern Hemisphere, it would be clockwise.
> Hope this helps. :-)


Ah. Got it. And here I thought it had something to do with the way
ovens are wired.

--Lia

>One time on Usenet, "Ron Hubbard" > said:
>
>> Every once in a long while I'll buy a package of cookie dough to bake,
>> follow the instructions ultra-carefully, only to have them come out
>> with the bottoms either very over-cooked or burnt altogether.
>>
>> Does anyone have any great tips for not burning the cookie bottoms
>> while still getting the cookies cooked properly?
>


If your oven is ELECTRIC....
when the heater element cycles "ON"
the radiant heat can be brutal on the bottom of the cookie sheet.

Goto your local hardware store.
Buy a sheet of perforated aluminum.
( the kind they used in old radiator covers )
Cut a piece to fit the bottom rack of the oven,
just above the elements. ( it'll cut with scissors )

The small holes will dissapate the radiant energy,
your oven will heat evenly, and you shouldn't
have any further scorching problems with baked goods,
casseroles, etc.
<rj>

"<RJ>" > wrote in message
...
> >One time on Usenet, "Ron Hubbard" > said:
> >
> >> Every once in a long while I'll buy a package of cookie dough to
bake,
> >> follow the instructions ultra-carefully, only to have them come
out
> >> with the bottoms either very over-cooked or burnt altogether.
> >>
> >> Does anyone have any great tips for not burning the cookie
bottoms
> >> while still getting the cookies cooked properly?
> >
>
>
> If your oven is ELECTRIC....
> when the heater element cycles "ON"
> the radiant heat can be brutal on the bottom of the cookie sheet.
>
> Goto your local hardware store.
> Buy a sheet of perforated aluminum.
> ( the kind they used in old radiator covers )
> Cut a piece to fit the bottom rack of the oven,
> just above the elements. ( it'll cut with scissors )
>
> The small holes will dissapate the radiant energy,
> your oven will heat evenly, and you shouldn't
> have any further scorching problems with baked goods,
> casseroles, etc.
> <rj>


Thanks for the tips, guys.

Ron

"<RJ>" > wrote in message
...
> >One time on Usenet, "Ron Hubbard" > said:
> >
> >> Every once in a long while I'll buy a package of cookie dough to
bake,
> >> follow the instructions ultra-carefully, only to have them come
out
> >> with the bottoms either very over-cooked or burnt altogether.
> >>
> >> Does anyone have any great tips for not burning the cookie
bottoms
> >> while still getting the cookies cooked properly?
> >
>
>
> If your oven is ELECTRIC....
> when the heater element cycles "ON"
> the radiant heat can be brutal on the bottom of the cookie sheet.
>
> Goto your local hardware store.
> Buy a sheet of perforated aluminum.
> ( the kind they used in old radiator covers )
> Cut a piece to fit the bottom rack of the oven,
> just above the elements. ( it'll cut with scissors )
>
> The small holes will dissapate the radiant energy,
> your oven will heat evenly, and you shouldn't
> have any further scorching problems with baked goods,
> casseroles, etc.
> <rj>


Thanks for the tips, guys.

Ron

Ron Hubbard wrote:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?

In my crappy oven, I found that covering the bottom rack with heavy duty
foil evened out the heat.

--
Sir Baldin Pramer, R.P.A.

"Tell the Queen I will call her back as soon as I have finished my tea."

Ron Hubbard wrote:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?

In my crappy oven, I found that covering the bottom rack with heavy duty
foil evened out the heat.

--
Sir Baldin Pramer, R.P.A.

"Tell the Queen I will call her back as soon as I have finished my tea."

Ron Hubbard wrote:

> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?

In my crappy oven, I found that covering the bottom rack with heavy duty
foil evened out the heat.

--
Sir Baldin Pramer, R.P.A.

"Tell the Queen I will call her back as soon as I have finished my tea."

"Ron Hubbard" > wrote in message >...
> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?
>
> Thanks.
>
> Ron

Ron,
Try putting a second cookie sheet on the level below the cookies.
This prevents the direct heat to the bottom of the top cookie sheet
and greatly reduces burning. Also, check the actual temperature of
your oven. It could be the oven is hotter (or cooler) than the dial
might suggest.

Dean G.

"Ron Hubbard" > wrote in message >...
> Every once in a long while I'll buy a package of cookie dough to bake,
> follow the instructions ultra-carefully, only to have them come out
> with the bottoms either very over-cooked or burnt altogether.
>
> Does anyone have any great tips for not burning the cookie bottoms
> while still getting the cookies cooked properly?
>
> Thanks.
>
> Ron

Ron,
Try putting a second cookie sheet on the level below the cookies.
This prevents the direct heat to the bottom of the top cookie sheet
and greatly reduces burning. Also, check the actual temperature of
your oven. It could be the oven is hotter (or cooler) than the dial
might suggest.

Dean G.