- Use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
- Make all cookies the same size so they bake evenly. Try using a cookie scoop to ensure consistent size every time.
When baking bars, use the pan size pan specified in the recipe.
- Bake cookies and bars on the middle oven rack. For even baking, we recommend baking one sheet at a time. If you do bake two sheets at once, position oven racks as close to the middle as possible, and switch sheets halfway through baking.
- Check cookies and bars at the minimum bake time, baking longer if needed.
- Using a flat, thin metal spatula, remove cookies from the baking sheet and cool as directed.
- Cool bars and brownies in the pan on a wire cooling rack.
Bake a Test Cookie
If you're new to cookie baking or trying a new recipe, bake just one cookie as directed in the recipe to see how it performs. This is a great way to make adjustments before baking a whole sheet of cookies. If the cookie spreads too much, add 1 to 2 tablespoons of flour to the dough, or refrigerate the dough 1 to 2 hours before baking. If it's too dry, add 1 to 2 tablespoons of milk to the dough.
Removing Stuck Cookies
If cookies were left to cool too long on the baking sheet and are difficult to remove put the cookies back in the oven for 1 to 2 minutes, and then remove them from the sheet; they should come off easily.