Procedure

Appears in

Published 2003

Prepare cookie dough using the formula given or using any plain drop cookie formula. To minimize experimental error, use shortening instead of butter.
If necessary, clean sheet pans to remove burned-on food. Line the sheet pans with parchment paper.
Label parchment paper, indicating which end of pan will be at the front of the oven and sheet pan placement within the oven (top rack, against left wall of oven, etc.).
Scoop cookie dough onto prepared sheet pans using #30 scoop or equivalent. Space dough evenly on sheet pans. Place six cookies on half sheet pans and twelve cookies on full sheet pans.
Use an oven thermometer placed in center of oven for an initial reading of oven temperature. Record results here: _____.
When oven is properly preheated, place both sheet pans in oven and set timer for 19–21 minutes, or according to formula.
Bake cookies all for same amount of time (do not rotate pans during baking).
Remove pans from oven and cool cookies directly on sheet pans.
Check final oven temperature. Record results here: _____.

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