The Mistake: If your tray of cookies bakes up unevenly—with some cookies tough and overdone and others too soft and raw—it’s probably because the cookie dough balls you started with were too varied in size.
How to Fix it: As long as the cookies are not tooth-breakingly hard or raw, you can still enjoy them. You could remove the cookies that are done and return the underbaked cookies to the oven for a few more minutes.
How to Avoid it: Luckily, this is an easy one. Use a spring-loaded cookie scoop or tablespoon measure to portion out cookie dough uniformly. Cookies will get done at the same time, and you won’t wind up with a tray of cookies that’s simultaneously overdone and underdone. Get the scoop on cookie shaping[link to https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/cookie-baking-basics].
Why Did my Cookies Stick to the Sheet?
The Mistake: Cookies stick to the sheet when they’ve been left to cool for too long.
How to Fix it: When this happens, put the cookies back in the oven to soften enough that they release from the pan. This should happen quickly, in 1 to 2 minutes. Once they’ve warmed, remove from the oven to avoid overbaking.
How to Avoid it: Pay as much attention to your cooling process, as you do to your baking process. Most recipes advise leaving cookies on the sheet for 1 to 2 minutes, after being removed from the oven. This allows cookies to set and makes them easier to move. Next, place cookies on a cooling rack to finish cooling completely.
Now that you know what not to do, learn what to do. With tips from the Betty Crocker Test Kitchens, you’ll be baking perfect homemade cookies in no time.
Carrie Franzen is a consulting recipe developer in the Betty Crocker Test Kitchens with more than 25 years of experience in the food industry. She received a bachelor’s degree in journalism from the University of Wisconsin and a culinary diploma in Eden Prairie, Minnesota. Her lengthy experience includes: a pastry chef and baker for several fine dining restaurants in the Midwest, a chef instructor at Le Cordon Bleu School of Culinary Arts, a manager and instructor for a culinary school in the Twin Cities and she has been published in several cookbooks and magazines. You can count on Carrie to bring goodies to any gathering. From pies to breads to cookies and cakes, Carrie loves to bake!