How To Bake Better Cookies

Tips for baking your best batch yet—without changing recipes!

Tweak your trusty, tried-and-tested recipe to make the best batch of cookies you've ever done! Just follow these:

• Measure ingredients accurately. For liquid ingredients (syrup, molasses, honey, etc.)  use a liquid/fluid measuring cup, for dry (flour, baking soda, etc.) and semi-dry (peanut butter, yogurt, sour cream, etc.), use measuring spoons.
 
• Do not overmix; just mix until the ingredients are combined.

• Give them space. On the baking sheet, place cookies about 2 inches apart to allow for spreading.

• Are the cookies done? Transfer them onto a wire rack immediately. This will prevent the cookies from baking any further.

• Going after soft and chewy? Remove them from oven about two minutes before they're done.

• Keep them soft and chewy. Put an apple wedge in your cookie jar or tin to help retain moisture.

• Keep them crisp. Store crisp cookies in an airtight container to keep moisture out.

• Keep them separate. Do not store two cookie types (i.e., chewy and crisp) in the same container, the crisp ones will soften.

• Crisp cookies gone soft? Pop them again in the oven (or toaster if you just have a few cookies) and bake them at 300ºF for 3 to 5 minutes.

And for an ultimate cookie experience, top it with vanilla ice cream (or any flavor you wish)! Remember, everything's better with ice cream—or bacon. Enjoy!

Cookie photo from sxc.hu