I've inadvertently "tested" it myself dozens of times. It's a hard lesson to learn and adapt to, and it'll vary depending on the recipe--the texture/moisture, recommended oven temperature, baking sheet used, etc.
What am I talking about? Not over-baking your cookies!
Someone brought in cookies to work this morning and of course I grabbed one. I'm partial to my own cookies above a lot of others, but these were delicious. The secret? They were perfectly baked, still nice and moist in the middle.
My advice is to watch those cookies closely, as there is a very fine line between perfect and overcooked. Martha Stewart advises to cook until golden around the edges but still soft in the middle, leave on the sheet for a couple minutes, then remove to a rack to cool completely.
1 comment:
Yes
I do agree. This is how I cook my chocolate chip oatmeal cookies, nice and under-done! That way they taste good when cooler later... instead of gobbling them all up hot off the pan!
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