Pssst . . . looking for a few cookie baking secrets?
• Have at least 3 or 4 cookie sheets on hand, so as you bake one sheet you can get another one ready to go. Use cookie sheets that are at least 2 inches narrower and shorter than the inside dimensions of your oven, so heat circulates around them.
• We recommend baking only one cookie sheet at a time, using the middle oven rack. If you want to bake two sheets at the same time, put one on the oven rack in the upper third of the oven and one on the oven rack in the lower third. Remember to switch their positions halfway through baking time.
• Check cookies at the minimum bake time. Even 1 minute can make a difference with cookies, especially those high in sugar and fat. The longer cookies bake, the more brown, crisp or hard they become.
• Always put cookie dough on completely cooled cookie sheets. Cookies spread too much if put on a hot, or even a warm, cookie sheet. You can cool cookie sheets quickly by popping them in the refrigerator or freezer or by running cold water over them (dry completely and grease again if needed).
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