How To Bake Better Cookies

10 tips for baking your best batch yet--without changing your trusty cookie recipe!

July 30, 2012 | by Aimee Morales

Tweak your trusty, tried-and-tested recipe to make the best batch of cookies you've ever done! Just follow these: | Food Story | 10 Tips to Baking Better Cookies Click to see: 10 Cookie Recipes to Try,'s list cookie recipes

1. 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.

2. Do not overmix.
Just mix until the ingredients are combined.

3. Give them space.

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

4. Give it a rest!

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

5. To make 'em ooey and chewy

Remove them from oven about two minutes before they're done.

6. How to keep them soft and chewy
Put an apple wedge in your cookie jar or tin to help retain moisture.

7. For the crispy fans
Store crisp cookies in an airtight container to keep moisture out.

8. You gotta keep 'em separated!
Do not store two cookie types (i.e., chewy and crisp) in the same container, the crisp ones will soften.

9. From chewy to crispy

Pop them again in the oven (or toaster if you just have a few cookies) and bake them at 300F for 3 to 5 minutes.

10. Live a little. No, a lot!
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!

Triple Chocolate Cookie photo by David Hanson

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