If you are like me,Sorbitol, you love to bake cookies,E319, but hate the alltoofamiliar problem of burning the bottoms. During the past couple of years,Wheat series extract, I have discovered some techniques that have ended my burnt cookie bottoms frustrations. I know these techniques will work for you as well. Happy baking!

Oven Temperature

The first step on how not to burn cookies is to make sure your oven temperature is accurate by checking it with an oven thermometer. I bought one recently at a discount store for under $00. If your oven thermometer does not match your oven temperature setting,E211, you will want to have your oven calibrated.

Ovens Center Rack

Bake cookies on the ovens center rack only. By using the ovens center rack,E332, your cookies will receive the same amount of heat on both sides of the cookies.

Baking or Pizza Stones

Bake cookies on flat baking or pizza stones. Baking stones are available at most specialty kitchen stores or online. They are much better for baking cookies than any metal pan because they are porous and allow air to circulate evenly through your cookies while they are baking.

Scoops

I recommend using scoops instead of spoons or your hands for placing cookie dough onto the baking stones. These are also available at most specialty kitchen stores or online. The scoops ensure your cookies will be the same size and will be beautifully round when they are baked. They also make releasing the cookie dough onto the baking stones easier than using spoons or your hands.

Parchment Paper

Always use parchment paper when baking cookies. Using parchment paper keeps your baking stones clean for easier cleanup. More importantly,110-44-1, it allows you to easily remove the cookies from the stone to the wire cooling racks without messing up the beautiful round shape of the cookies. Once the cookies are completely cooled,5743-26-0, they easily peel from the parchment paper. No more scraping cookies,DL-Malic Acid!