Do you think I should try these? :) Dark Chocolate Chunk Cookies

These look great but I wonder why the recipe specifies parchmant lined baking sheets ....

would Silpat in a cookie sheet not work?

 
I read somewhere that Silpat sometimes makes cookies spread too much cuz

it's so slick that they have nothing to "grab onto" and they just keep spreading. I would give it a try though. Maybe she just doesn't have Silpat and likes parchment.

 
I am not a fan of silpats for cookies. I'm not patient enough to let the cookies...

...cool before "sliding them off" the silpat.

With parchment, I cool them long enough to slide the next batch into the oven. They come right off... no sticking.

I know silpats are very valuable in an active kitchen, but I prefer baking cookies on parchment.

Michael

175 snickerdoodles later --for my son's eleventh b-day with his schoolmates at snack today.

 
175 snickerdoodles!! Cupcakes sound sooo much easier! What a special

treat for your son! I am sure he and his friends enjoyed themselves! You must have been cooking all day on tues!

Regards,
Barb

 
It's a lot easier than it sounds. Each cookie sheet holds 25 cookies, and...

...I had two sheets going -one in the oven, and one being filled.

The baking time is only 10 minutes at 400 degrees.

So, that's only seven sheets of cookies and approximately an hour and ten minutes of baking time.

Plus, my son's class really digs 'em. He asked me if we could bake snickerdoodles for all three classes, approximately 44 kids total. It worked out very well.

Michael

 
Me three. Parchment rules...

I lift/slide the parchment sheets from the cookie rack with all the cookies. I then have another sheet of parchment waiting on the counter with cookies on it that is slide back on and the process continues.

That is, when I have ovens... : (

 
My silicone mat smells like plastic when it's in the oven, and cookies do spread too much sometimes

It is not a Silpat, but I hate the thing. I use parchment, love the stuff. :eek:)

 
Oh sure! There's a ton of recipes for them on the web, but the one I use...

...is from the venerable 1963 Betty Crocker's Cooky Book.

The only change I make is to use all butter instead of "part butter or margarine". Don't know what that's all about, but it appears in many recipes in this book that call for shortening.

Snickerdoodles

1 cup shortening (part butter or margarine) (I always use ALL Unsalted BUTTER)
1 1/2 cups sugar
2 eggs
2 3/4 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon

Heat oven to 400 degrees F. Mix shortening (butter!), 1 1/2 cups sugar, and eggs thoroughly. Blend flour, cream of tartar, baking soda and salt; stir in. Shape dough into 1" balls and roll in mixture of 2 tbsp. cinnamon and 2 tsp. sugar. Place 2" apart on ungreased baking sheet. Bake 8 to 10 minutes. (Do not overbake or these cookies will become hard!) These cookies will puff up at first, then flatten out. Makes 6 dozen cookies.

Betcha can't eat just one!!!!

Michael

 
thanks, yeah, i';ve seen lots of recipes with part shortening, part butter

i wasn't sure what the effect on the cookie would be if i used all butter. since i normally don't have shortening on hand.

 
KA Ovens= LEMONS. Buy the mixers, RUN from the ovens.

One of the WORST records in the industry. And what's more, big corporate (read: Whirlpool) just doesn't care. Already hearing stories of how they're saving a few pennies on the mixers by subbing plastic parts that are breaking. Will only be a matter of time before corporate greed destroys another fine product.

 
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