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| | From:  PCArolisa (Original Message) | Sent: 11/22/2005 1:37 PM |
Morning all, I met a gal at a craft fair...and through chatting found out she LOVED cooking Pizza on her stones but her cookies never turned out right. They turned out doughy so she gave the stones away, this was three years ago. I am going to let her borrow one of my round stones to test out cookies, I just made some the other day plain ol Chocolate chip. And they were fine as long as I didn't forget about them LOL. I know many of you are more cookie experts than me. So any tips or tricks are welcome. My thoughts lead me to think of where is her actual Oven Rack, and maybe cooking a bit longer. Lisa |
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For the first oven batch, I usually have to cook mine a bit longer because the stone has to heat up. Then, they are usually right on time. I make HUGE ones with the Large Scoop, and find that after the first batch they will cook according to the time the recipe calls for and not end up all mushy in the middle. Oh...and tell her to let them sit on the stone for a couple minutes before she removes them to the cooling rack. HTH, Julie |
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Let the cool on the stone for 3 minutes before transferring to a cooling rack. That lets the bottoms firm up a little so they don't squish when you try to get them off. I use parchment paper for easier clean up. It also saves a little time as you can just slip the paper off and start the next batch. I will put my cookie dough on the paper that isn't in the oven and then just slip it on the stone! Here are some from a flyer I have started but never finished! - Make sure to preheat the oven 10-15 minutes before baking<o:p></o:p>
<o:p> </o:p> - When baking, cookies do not substitute vegetable oil spreads for the batter, margarine or shortening called for in the recipe. The added water and air in these vegetable spread products can cause cookies to be flat and thin with a tough texture<o:p></o:p>
<o:p> </o:p> - Cookie dough portioned with the small or medium Stainless Steel Scoop will bake more evenly and produce uniformly shaped cookies.<o:p></o:p>
<o:p> </o:p> - The first batch of cookies baked on a Baking Stone may require a slightly longer bake time. After the first batch, the time range indicated in the recipe should yield good results. For crisp cookies, bake to the high end of the range; for chewy cookies, bake to the low end.<o:p></o:p>
<o:p> </o:p> - For best results, cool cookies for 2-3 minutes before transferring from the Baking Stone to the Nonstick Cooling Rack. This will allow the sugars to become firm and prevent broken or “wrinkled�?cookies. Proper cooling of the cookies will prevent the cookies from becoming soggy as the result of excess moisture.<o:p></o:p>
<o:p> </o:p> - If you have only one Baking stone, portion the cookie dough onto Parchment Paper, cut to the diameter of the Baking Stone. As you remove one batch of cookies from the oven the Parchment circle of unbaked cookies can be quickly placed onto the Baking Stone and into the oven. Saves time and clean-up!<o:p></o:p>
<o:p> </o:p> - More than one batch of cookies can be baked at the same time. For best results, position the Baking Stones on separate oven racks but not directly above one another. Rotate the Baking Stones halfway through the baking time to ensure evenly baked cookies.<o:p></o:p>
<o:p> </o:p> - To soften butter, let it stand at room temperature about 45 minutes. It should be softened, yet still firm. Using butter that is too soft will cause cookies to spread.<o:p></o:p>
<o:p> </o:p> |
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