Shiny smooth-surface or textured aluminum cookie sheets are recommended because they reflect heat, ensuring cookies bake evenly and brown properly.
A spring-handled cookie or ice-cream scoop makes quick work of forming cookie dough into equal-sized portions. They come in various sizes referred to by number. (The larger the number, the smaller the scoop.)
Silicone mats prevent foods from sticking to pans (no greasing necessary!). They’re also great for rolling cookie and pie dough, since the dough easily releases from mat.
Look for a heat resistant variety of this must-have kitchen tool for folding, stirring and scraping.
Check out Betty Crocker’s own Cookie Set, which includes a perfectly thin cookie turner, as well as a timer and a cookie scoop.
Use a rack to cool cookies quickly, allowing air to get underneath and stop them baking on the hot cookie sheet. This triple-stacked rack does the job for super holiday cookie batches, so your cookie exchange doesn’t overwhelm your kitchen.
Preferred by professional chefs for the ease of hands-free mixing, a stand mixer is typically more powerful (and quicker) than using a hand mixer, so it can handle thicker, stiffer mixtures.
Betty Crocker's Cooky Book
Packed with hundreds of all-time favorite cookie recipes, this cookbook includes everything from the most basic drop, bar and rolled cookies to more elaborate cookies and confections for holidays and entertaining.