Handy Dandy How To Bake Cookies 101 Guide

 

I have to say having the biggest cookie monster in my house (that would be Mr. V) over the years I have baked countless amounts of home baked cookies at home.  Very rarely do I buy store bought, bagged cookies.  My family seems to have this weird "radar" for knowing when I have fresh cookies or maybe they just have me down to a science. I don't know, but whenever cookies are popping out of the oven I will have a niece at the door or call on the phone from kids asking "got cookies?".  I always know when Mr. V runs out of cookies because he gives me the pouty lower lip, hitting the floor, doe eyed look of "honneeeyyyyy I have no more coooooKies!".

Cookies come in all types of varieties, textures, some crispy some chewy and heck even some that don't even need baking.  Creating your own cookie recipes or tweaking a recipe will give you a cookie made just for your specification and tastes.  Here are some handy dandy tips to help you along.

MEASURE CAREFULLY- measuring correctly and carefully is the most important part of baking cookies.  You want to follow your recipe to the letter as well as taking your time to learn how to use measuring spoons and dry measuring cups properly.   To an experienced baker this sounds redundant but to someone just getting started it's really a key to successful batches of cookies.  There is always time to experiment with batches of cookies once mastered.

MAKE SURE BAKING INGREDIENTS ARE FRESH -  especially with baking soda and baking powder.  These ingredients are not expensive and depending on how much cookie baking you do if they sit too long they become "inactive" and you'll have a ruined batch of cookies.  You can test baking soda by adding a little bit of vinegar and if still good it will bubble and sizzle.  You can test baking powder with hot water.  If your ingredients do not bubble, throw it out and get fresh ingredients.  

FOR THINNER, CRISPIER COOKIES - just add a little extra baking powder to the cookie dough.  This will increase the pH balance of the dough, which makes the structure weaker and the dough will spread more easily when baking.  BUT be very careful doing this or you can add too much and end up with a salty icky chemical like flavor and too much browning of the cookie.  Using a fine bakers sugar or powdered sugar will result in thinner, crispier cookies as well.  BEWARE if you use powdered sugar make sure it does not have corn starch in it or your results will be nasty.

KEY TO CHEWIER COOKIES - when sugar dissolves it acts like a tenderizer that interferes with your dough structure.  this increases spreading in the same way as baking soda does as I mentioned in the step above or thinner cookies.  So, if you want them thick and chewy, use coarse sugar.  If you want crispier use fine baking sugar.  

ALWAYS MIX DRY INGREDIENTS FIRST - This is so when you bake with soda/powder it ensures that they are evenly distributed and make sure that you don't end up with big holes in your cookies.  Since baking powder is activated by water, you'd want to wait until the last minute before mixing the wet ingredients so that the baking powder doesn't "run out of juice" too early in the process.

FOLD/MIX WE INGREDIENTS BRIEFLY - You just want to fold or mix just until moistened. Over mixing will allow too many gas/air bubbles from the baking soda or powder reactions to get away.  Over mixing will also develop the gluten in the flour making a dense, tough cookie. Make sure your butter is room temp because cold butter is stiffer and requires more mixing and that will take a toll on the texture you are looking for.  The butter is soft enough when it gives slightly when pressed yet it still holds its shape.

PUT COOKIES ON ROOM TEMP TO COOL COOKIE SHEET - If you use one hot the dough will start to melt too soon.  Grease the cookie sheet with vegetable shortening or unsalted butter.  Do NOT use vegetable oil or your cookies will burn in between.  Some cookie dough recipes have a lot of shortening or butter in it already so your cookie sheet may not need to be greased at all.

USE PARCHMENT PAPER - This makes your baking sheet so much easier to clean and not cause a greasy build up on your cookie sheets.  Another plus to using parchment is the cookies can be removed carefully from cookie sheet to cooking rack. 

USE COOKIE SCOOP OR MEASURING SPOON - to make sure drop or shaped cookies are all the same size so the cookies bake evenly and taste better.

CHECK THE COOKIES - A time range is generally given in a recipe, so once you reach the short end of that time (Bake 9-12 min) stick a toothpick right into the center of the cookie, pull it out quickly.  If little or no cookie comes back on the toothpick they are done.  If not adjust time.

ALLOW COOKIES TO COOL - when taking cookies out of oven it is best to let the cool on the sheet before moving to a cooling rack.  Once the cookies have cooled slightly, remove them from cookie sheet to keep them from sticking and breaking later.

A few more tips for you are:

• Flour the cookie sheet after it's been greased to minimize spreading and prevent chocolate chips in dough from sticking
• Always preheat your oven
• After baking is done and oven has been turned off, keep your oven door open a bit to cool off the oven faster.
• Use vanilla sugar for baking for added richness and flavor.  Put a vanilla bean in a canister of sugar for 2 weeks before using sugar.  This adds beautiful flavor to cookies, cakes and sweet breads.
• Don't under bake cookies or they will taste doughy and you also run the risk of salmonella from the raw eggs in dough
• Don't "worry" your cookies by constantly opening the oven door.  Every time you open it the oven cools off and effects the ultimate turn out of your cookie.  Use your oven light to see how the cookies are doing without opening the door to let precious heat escape
• Make sure you don't put anything that might burn on top of the stove while items are in oven or you can start a fire (I've done this before!)
• Kids should always have a parent present to help in baking cookies

Until next time, see you in the kitchen,

. 

Easy Handy Dandy Baking Conversion Chart

Hm, I don't know about you but math is not, never has been and never will be my strongest suit.  In fact, I still use my fingers to count and I may just grab your hand and use your fingers too.  I've been baking and cooking since I was little and do you think I can remember how many ounces are in a cup?  Most of the time...no.  I mean I am not a dumb woman by any means just number challenged.

So, for those of you out there who love to bake like I do (I have this on my fridge BTW) I am providing you with this Handy  Dandy Baking Conversion Chart and help you take out the guesswork should you be challenged like, well...........myself :-)  At the end of this post just click PRINTER FRIENDLY and you'll have it to hang on your fridge.  You can even take out the images if you choose.

Let's Get Started:

FLOUR & DRY INGREDIENTS

1 cup unbleached all-purpose flour	= 4.5 ounces	= 130 grams
1 cup bleached all-purpose flour	= 4.25 ounces	= 120 grams
1 cup cake flour	= 4 ounces	= 110 grams
1 cup oats, old fashioned	= 2.5 ounces	= 74 grams
1 cup oats, quick cooking	= 3 ounces	= 83 grams
1 cup unsweetened cocoa	= 3.25 ounces	= 92 grams
1 cup granulated sugar	= 7 ounces	= 200 grams

SUGARS & SYRUPS

1 cup confectioners' sugar	= 4 ounces	= 115 grams
1 cup light brown sugar	= 7.8 ounces	= 220 grams
1 cup dark brown sugar	= 8.4 ounces	= 240 grams
1 cup molasses	= 11.25 ounces	= 322 grams
1 cup corn syrup	= 11.5 ounces	= 328 grams
1 cup honey	= 11.75 ounces	= 335 grams

OILS & FATS

1 cup butter	= 8 ounces	= 228 grams
1 cup vegetable shortening	= 6.75 ounces	= 190 grams
1 cup vegetable oil	= 7.5 ounces	= 215 grams
1 cup peanut butter, smooth	= 9.25 ounces	= 266 grams

OVEN TEMPERATURES

275 F	= 140 C	= Gas Mark 1
300 F	= 150 C	= Gas Mark 2
325 F	= 160 C	= Gas Mark 3
350 F	= 180 C	= Gas Mark 4
375 F	= 190 C	= Gas Mark 5
400 F	= 200 C	= Gas Mark 6
425 F	= 220 C	= Gas Mark 7
450 F	= 230 C	= Gas Mark 8
475 F	= 250 C	= Gas Mark 9

U.S. VOLUME EQUIVALENTS

1 1/2 teaspoons	= 1/2 tablespoon
3 teaspoons	= 1 tablespoon
2 tablespoons	= 1/8 cup	= 1 ounce
4 tablespoons	= 1/4 cup	= 2 ounces
8 tablespoons	= 1/2 cup	= 4 ounces
1 cup	= 1/2 pint	= 8 ounces
2 cups	= 1 pint	= 16 ounces
2 pints	= 1 quart	= 32 ounces
4 quarts	= 1 gallon	= 128 ounces

METRIC VOLUME

1/8 teaspoon	= .5 ml
1/4 teaspoon	= 1.23 ml
1/2 teaspoon	= 2.5 ml
1 teaspoon	= 5 ml
1 tablespoon	= 15 ml
2 tablespoons (1 ounce)	= 30 ml
1/4 cup (2 ounces)	= 60 ml
1/3 cup (2.67 ounces)	= 75 ml
1/2 cup (4 ounces)	= 120 ml
3/4 cup (6 ounces)	= 180 ml
1 cup (8 ounces)	= 240 ml

METRIC WEIGHT

1/2 ounce	= 14 grams
1 ounce	= 29 grams
1 1/2 ounces	= 43 grams
2 ounces	= 57 grams
4 ounces	= 113 grams
8 ounces	= 227 grams
16 ounces (1 pound)	= 454 grams

BAKING PAN SIZE & VOLUMES

If the recipe calls for	Volume	You can use this instead
8-inch round cake pan	4 cups	8x4-inch load pan; 9-inch round cake pan; 9-inch pie plate
9-inch round cake pan	6 cups	8 1/2x4 1/2-inch loaf; 11x7x2-inch baking pan
8-inch square baking pan	6 cups	11x7x2-inch baking pan; 9-inch round; 8 1/2x4 1/2-inch loaf
9-inch square baking pan	8 cups	9x5-inch loaf pan; 11x7x2-inch baking pan; 9-inch deep dish pie plate
11x7x2-inch baking pan	6 cups	9-inch round cake pan; 8-inch square baking pan; 9-inch square baking pan
9x13x2-inch baking pan	14 cups	(2) 8-inch square baking pans; (1) 10 1/2x15x1-inch jellyroll pan
10 1/2x15x1-inch jellyroll pan	10 cups	(2) 9-inch square baking pans; (1) 9x13x2-inch baking pan
8x4-inch loaf pan	6 cups	8-inch round cake pan; 11x7x2-inch baking pan
9x5-inch loaf pan	8 cups	9-inch square baking pan; 9x2-inch deep dish pie plate

U.S. TO METRIC BAKING PAN SIZE & VOLUMES

If the recipe calls for	You can use this instead
8x1 1/2-inch round	20x4-cm cake tin
9x1 1/2-inch round	23x3.5-cm cake tin
11x7x1 1/2-inch	28x18x4-cm baking tin
13x9x2-inch	30x20x5-cm baking tin
15x10x2-inch	30x25x2-cm baking tin
9-inch pie plate	22x4 or 23x4-cm pie plate
9x5x3-inch loaf	23x13x7-cm or 2 pound narrow loaf tin

		To print this chart click PRINTER FRIENDLY below!

The Scoop On Measuring and Mixing Tools For Baking

 

I'll be the first to admit when I am cooking I don't measure but eyeball my spices.  However, when it comes to baking that's a whole other story.  Baking is a lot more delicate in nature than cooking so I always measure out my ingredients.  Unless you have a super sense of proportion you will need certain baking tools at the ready.

I like to look at baking as an art and science.  To me the art comes in the vast flavors and texture of your baked goods from cookies, cakes to the light flakiness of a pie crust.  The science so to speak is where I measure exactly the proper amount and balance with your flour(s), fats, liquids and such.  If these things are not balanced correctly your quick breads could be used for a door stop and that ever delicate souffle will go a floppin'.

With that said having the right baking tools handy will help ensure your baking venture is a success!

DRY MEASURING CUPS

Measuring cups come in stainless steel, silicone, and plastic.  I prefer stainless steel myself but you choose what works best for you.  Always keep in mind that these should only be used for dry ingredients like flour, sugar, oatmeal, spices etc. and not used for liquids.  Most sets have a 1 cup, 1/2 cup, 1/3 and 1/4 cup.   It's said one set is all you need but if you bake as much as I do I have 3 sets.

MEASURING SPOONS

The same goes for measuring spoons .  They are made in stainless steel, silicone and plastic.  I keep two sets one for dry and one for wet ingredients like extracts and oils.  Most sets of measuring spoons  have a tablespoon, teaspoon, 1/2 teaspoon and 1/4 teaspoon.  I also have a nifty measuring spoon set that has dash, pinch and smidge that are priceless to me!

WET INGREDIENT MEASURING CUPS

Every time you bake you will be reaching for those glass or plastic measuring cups.  While I love glass much better than plastic I use plastic now because glass is too heavy for my hands to tolerate these days.  You'll want a 1 cup, 2 and 4 cup handy for measuring your liquids.  I also have an 8 cup.  Granted I don't use it very often but it does come in handy on occasions.  I use the 8 cup mostly for batters.

MIXING BOWL SET

And last but not least you will want a good set of mixing bowls .  You'll need a set that has a 1 1/2", 3 and 5 quart set of mixing bowls and that should get you through just about any type of baking.  If you do double batches of baking (especially when working with yeast bread doughs) you might add a 7-8 quart bowl to the mix. (pardon the pun)

You're ready to get bakin' now.  So, until next time, see you in the kitchen

Where Meals and Memories are Made

Baking Essentials: A Baker's Toolbox Part 1

When I started baking a long time ago I really didn't see a need for so many quizmos and gadgets.  I mean after all you just open a box, pour it in a bowl, crack a couple of eggs and some oil and whip it up, dump it in a pan right?  Well, ya, I guess so if you're going straight out of a box.  Nothing wrong with it but as you get more adept at baking you will want to try newer things and will start thinking outside the box and if you don't have the proper tools you'll be stumped.  

Do mechanics only have a few tools?  Not any I know of lol...I guess what I'm saying is to get the results you are looking for in baking you need to have the right tools handy.  I have compiled this list to "must have" items and I am sure along the way you'll find even more to add to your list.  Until then, this will get you started.  I tell Mr. V my kitchen "tools" are just as important as his garage tools!

Hand Graters and Zesters

These make my life so much easier.  Graters and zesters are used for finely grating citrus peels, making your own fresh ground cinnamon or nutmeg (you have to try it this way...the jar stuff can't compare) ginger and even fine grate chocolate over that whipped cream on your hot cocoa or on a cake.  I have one for spices, one for zesting and one for chocolate.  Reason being even with washing flavors can linger.

Fine Mesh Sieve 

 I have several of these from large to very tiny and I use them all.  Fine mesh sievesare used for draining wet ingredients, sifting dry ingredients, using them to dust powdered sugar on french toast or brownies or on anything that calls for a "light dusting".  Sifting dry ingredients breaks up any lumps, making your dry ingredient like flour, light and airy which results in a lighter cake or pastry.

Kitchen Ruler

Yep, you heard me right...a kitchen ruler.  You will use this for things like measuring the thickness of a rolled cookie dough or diameter of a piecrust.  It's also needed when for making a straightedge to evenly cut strips of dough for say making a lattice pie.

Wooden Spoons

The classic cook and bakers tool.  What kitchen is without wooden spoons?  None that I know of.  Wooden spoons used for baking should not be used for anything else.  Wood is porous and takes on stronger flavors.  For example if you use your wooden spoon in spaghetti sauce then later after washed use it to mix a dough your dough will pull the flavors of the spaghetti sauce off that spoon no matter how much you wash it.  So have a batch of different size wooden spoons for your baker's toolbox only to be used for baking.  Oh, and make sure you hand wash them.  Putting them in the dishwasher will warp the wood.

Rubber Spatulas/Scrapers

Rubber spatulas help to get every last drop out of your bowl,  jar or pan.  They are handy dandy for when a recipe calls for "folding" wet and dry ingredients together.  I prefer silicone spatulas over rubber or plastic.  They withstand high heat and do not melt where the other two can and will.  I know how tempting those dollar store spatulas are but if you bake a lot you will fbe replacing them more than needed than if you paid a few more dollars on a really good set of silicone.

Offset Spatula/Spreader

The beauty is in the bend for this spatula.  A must have when frosting cakes, brownies or spreading out your batter evenly in a cake pan.  offset spatulas with the bend verses a straight edge one keeps your knuckles from grazing across the surface you're trying to keep smooth.

Metal Spatula/Turner

Use a metal spatulato transfer cut out cookies or any cookie from counter to pan and to a cooling rack after baking.  An especially thin metal blade is the key of handiness.  It's flexible enough to get under whatever it is you are moving without squishing the dough, breaking up the cookie or a piece of cake.

Pastry Brush

Like the wooden spoons I recommend having one for baking and one for other cooking like basting or brushing bbq sauce or olive oil on something.  A softly bristled pastry brush has many baking chores.  Use it to grease a pan, use it for slathering layers of melted butter on say phyllo dough or use it for egg washes on pie crusts and more.

Whisk

One of my favorite "toys" in the kitchen.  A wire whisk is a huge must for beating eggs but wait...it's use doesn't stop there.  They are perfect for whisking/whipping cooked puddings, custards and terrific for mixing dry ingredients as well.  Just a handy dandy tool!

Pastry Wheel

The pastry wheel makes smooth sailing cutting pastry dough.  Unlike a knife it doesn't pull the dough or crush delicate layers to say a puff pastry which can create a "tough dough".  

Pastry Blender

If you like to make streusel toppings, bake pies or make biscuits like I do then a pastry blender is the best for cutting in cold butter or shortening into your dry ingredients.

Rolling Pins

Needed for rolling out piecrusts, cookie dough, puff pastry and more.  Sorry ladies it's not for chasing your husband around the house because he didn't get his  honey-do-list done <grins> There are two basic types of rolling pins.  The classic roller style as shown in the picture or a French style.  They come in wood, ceramic, silicone, metal and even marble.  

Kitchen Scissors/Shears

Notice it says Kitchen!  Tell everyone the kitchen scissors or shears are off limits.  Nothing makes me crazier than when I need them someone took them to cut cardboard or something AHHHHHH.  Whew, ok, anyway, keep a pair of good sharp ones at hand for snipping herbs, cutting parchment paper or strings off your roast.  

This should get you started.  Just a tip here.  You can find most if not all of these handy useful gadgets in your local thrift store that are in excellent shape as well as buying new at your local store.  My pastry blender I got from a local thrift store over 13 years ago and it's my favorite!

Stay tuned for Part 2 of Baking Basics:  A Baker's Toolbox.  Until then, see you 'round the table

Where Meals and Memories are Made