Sheri was baking up a batch of my Cranberry Crunch Cookies the other night. She ran in to a problem and emailed me the following question:
Your newest award wining cookie ... the Cranberry Crunch Cookie... seems very soft when we remove it from the oven at 12 minutes. Your thoughts? HELP.
Ugh...ovens. Sometimes they run hot. Sometimes they run cold. (Don't even get me started with the story of how it took all day to bake an apple pie in the oven in my first New York City apartment.) Seldom is one lucky enough to have the Goldilocks oven whose temperature is just right.
But fear not! The solution for fixing a too-soft cookie is simple. Don't put the cookies back in the oven. If you do, you're likely to accidentally overbake them. Instead, let the too-soft cookies rest a bit on the cookie sheets before you remove them to the cooling racks. Just let them hang out on the sheets until the sheets are cool to the touch. There's enough heat in the sheets to do some carry-over cooking that will firm up your cookies without turning them into hockey pucks.
Sheri tried my trick, and this is what she had to say:
You rock. The cookies rock. The oven sucks.
Thanks, Sheri!
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