[PinkFloyd]

Quote:

Originally Posted by granodemostasa those cookies are like 1-2 dollars each just in ingredience (i got the recipts to prove it). you better offer more time than that!

2 dollars each

It's nutmeg you're supposed to be using not hashish

 

[Gaughtfried]

I used to cook on foil until I discovered the wonders of parchment paper. Foil conducts heat like crazy and it will cause the bottom of the cookie to cook faster than the top. With parchment paper, the bottoms brown so much better with a noticible lack of burning.

 

[Xert]

Quote:

Originally Posted by VR6ofpain seriously, get an air pan

3 votes for the airbake cookie sheets.

 

[KYTGuy]

Four...

 

[granodemostasa]

4 people say air pan thing
3 people say parchment
2 people say stack the pans
2 people want the cookies

Parchment looks to cost less so i think i'll try that for now.. after i try stacking the pans.

 

[Linda513]

Putting margarine on the pan could cause the excess browning on the bottom. Cookies usually don't need a greased sheet to cook on because they have plenty of fat in them to begin with. Let us know how your experimenting works out.

 

[raisin]

There are cookie sheet liners made from silicone by Silpat that work better than parchment, and of course, are reusable. They are fairly thick and insulate the bottom of the cookies nicely, while allowing that wonderful crust to form on the top of the cookie.

 

[pspivak]

Raisin got there first, darn.

I have been using Silpat's for a couple of years and I swear by them. No need to spray or grease. The bottoms brown at about the same rate as the tops. You get a very consistent product. The Silpat is the liner for the cookie sheet in place of parchment (in case that was not obvious).

I also recommend a convection oven if you have access to one. I have also tried putting shallow pan of water in the oven which can yield a moister product and is really excellent for baking bread.

 

[granodemostasa]

okay, i put one group in the oven (12). double panned, and lower temperature, no margerine on the bottom.... if this turns out well then... good.
okay, 11 minutes later it was done; problem has been reduced by about 75 percent.. but still there.
wow, these are soo good... i noticed they were comming out mediorcre about half way so i added maple syrup to the final batch and wow!

 

[HypnoLobster]

http://www.demarleusa.com/product/silpat/silpat.htm

Snag some parchment, try it first. It works just as well as Silpat, but it isnt reusable. If it works out for you, then the Silpat is worth it.

 

[yellafella321]

ok, five minutes/cookie

 

[granodemostasa]

Quote:

Originally Posted by yellafella321 ok, five minutes/cookie

that might actually be worth it. just baked a perfect grouping of 40 less than an hour ago.

 

[Uncle Erik]

There's another option I didn't see mentioned here. Your bank account may try to strangle me for suggesting this, but take a look at convection ovens. Since they heat more evenly, your baking will dramatically improve. That's what the pros use, and how commercial operations get consistently good results.

Another, less expensive, tool is a pizza/baking stone. They're quite good at evening out the heat applied. Not as good as a convection oven, but considerably more affordable.

 

[spritzer]

My family owns a bakery and we just add another baking sheet to balance the baking. It works for every thing. Convection ovens are much better for this kind of baking but we use a stone oven at a pich.

 

[Elephas]

A baking hobby! This is my favorite hobby...for friends to have.