Baked cookies on parchment paper

nodakgal

17 years ago

I baked cookies tonight and can see I am going to love the parchment paper! Thanks for mentioning it!

I made Moster cookies, now I wish I had some little monsters to feed them to!

DD said Drew and her might come this week-end. Now she isn't sure.

I miss my GB's.

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Comments (19)

Terri_PacNW
17 years ago
Put them in the freezer Connie...all will be well when and if they arrive..
pattico_gw
17 years ago
Terri...!!!! she can't eat them if they are in the freezer...LOL

patti
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I prefer rimless, shiny aluminum pans for cookies (I use almost 30-year old Rema Bakeware insulated pans - invented by a friend of mine, Margaret Logan). I use rimmed pans (insulated and non-insulated) for many other things, but not cookies. In fact, I have 3 different sizes of each of these pans to accommodate different uses and recipes. Avoid extremely thin pans because they seem to be the #1 reason for burned cookie bottoms and under-baked tops. Tip: if you already have thin pans, you can put 2 sheets together (one on top of the other and only bake on the top sheet) for added insulation if you tend to get burned cookie bottoms. Dark nonstick pans (such as Wearever) are also popular, but not without some changes to your finished cookies. Cookies baked on dark nonstick pans can be smaller than those baked on shiny aluminum. The cookie may be more rounded, tops and bottoms more browned - especially the bottoms. Bottoms of cookies may also be harder than using shiny aluminum pans. I've judged so many cookies at fairs over the years, I can tell you which kind of pan was used for baking. To me, there IS a huge amount of difference. Black surfaced pans bake faster because the dark color absorbs heat. The diameter of the cookies may be smaller and the cookie shape be more rounded. Choose cookie sheets that are at least 2-inches narrower and shorter than the inside dimensions of the oven, so the heat will circulate around them. I also suggest having at least 3 identical sheets (4 is even better - especially if you have a convection oven and bake more than one sheet of cookies at a time) , so you always have a cool sheet to load, and all the sheets will bake the same since they are the same. I nearly always line my pans with parchment paper, if for no other reason it makes clean-up so simple. There are a few cookies that are best baked on the sheet without parchment. I bought a lifetime supply of parchment paper from a restaurant supply store, and I cut each sheet in half for my pans. I reuse it for one baking session or day of baking, especially when making cookies. Otherwise, it gets tossed into the trash when I done with a baking session. -Grainlady
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carol_in_california
17 years ago
They thaw out really fast.
I love using parchment paper for cookies and other things.
susan_on
17 years ago
I use parchment paper for a lot of stuff... it's so handy.
Terri_PacNW
17 years ago
oh yes she can...
My mom used to bake on the weekends and put the cookies in baggies for our lunches and snacks..

Just becareful of your teeth.
intherain
17 years ago
I'm a huge fan of parchment paper! It really does make a difference.

Sheryl
iowagirl2006
17 years ago
I won't bake without it anymore. I always keep a box on hand.

I have a Brownie Banana Split Pizza recipe that must be baked on it. If you bake the brownie crust right on the stone, it will run off.
Granlan_TX
17 years ago
I tried parchment paper for the first time during the holidays and really like the results.

Oh dear, now I want a cookie. ;)
susanjf_gw
17 years ago
do you ever use silpat liners? i have the parchment, also but use the liners most often...
earthlydelights
17 years ago
i use (and reuse) parchment paper all the time. i can't remember the last time i greased a cookie sheet. i bake a lot, and flip and paper over and few times until it can't be used anymore. i worked in a bakery many years ago and that was one of their lest wasteful things - makes sense too.

wait until you you cook fish in it!

as for silpat, i tried them initially, but i can pick up the plastic taste, so i no longer use them.

what exactly are monster cookies?

maryanne

i was
jannie
17 years ago
I made oatmeal raisin cookies lasdt week on parchment. Clean up was so easy! And they tasted good!
nodakgal
Original Author
17 years ago
I will freeze MOST (not all) the cookies! To keep them away from myself...but I am not very sucessful.

The Monster Cookies are so good. Haven't made them for years, since my kids were small.

This is a smaller version of the recipe...the ones I used to make called for ungodly huge amounts and made millions of cookies! LOL I think recipe was like 18 cups of oatmeal. Pound of butter, I dunno how many large bags of M&M's and chocolate chips.

Monster Cookies
INGREDIENTS (Nutrition)
a.. 3 eggs
b.. 1 1/2 cups packed brown sugar
c.. 1 cup white sugar
d.. 1 teaspoon vanilla extract
e.. 1 teaspoon corn syrup
f.. 2 teaspoons baking soda
g.. 1/2 cup butter
h.. 1 1/2 cups peanut butter
i.. 4 1/2 cups rolled oats
j.. 1 cup semisweet chocolate chips
k.. 1 cup candy-coated milk chocolate pieces

DIRECTIONS
1.. Preheat oven to 350 degrees F (175 degrees C).
2.. In a very large bowl, beat the eggs.
3.. Add the remaining ingredients in order, mixing well.
4.. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12
to 15 minutes.
caroline94535
17 years ago
I "discovered" baking on parchment paper about three years ago. Won't make cookies any other way now.
msmarion
17 years ago
I've been using Silpats about 10 years now. I bake cookies on them as well as chicken and bacon. They wash up great. I think I paid about $20 for each. No need to buy parchment paper and it keeps it out of the landfill.
susanjf_gw
17 years ago
ms marion..do you keep seperate ones for meat product v baking?
FlamingO in AR
17 years ago
Martha introduced me to parchment about 15 years ago, it used to be hard to find and now it's everywhere. Yay.

Love that stuff, I reuse it too, if it's not greasy from butter or something. I don't bake a lot anymore, I think my roll of parchment is about 4 years old now.
iowagirl2006
17 years ago
Geeze Flamingo! I can go through a big roll of parchemnt in less than a month! LOL!! I bake almost every day though.
nodakgal
Original Author
17 years ago
Holy Toledo!
4 YEARS?! LOL
I reuses the 3 sheets last night, but I didn't know I was supposed to save them when I was done with the cookies! I tossed them....hmmm now I am REALLY thinking this is a good thing!
nan_nc
17 years ago
I tried parchment a few years ago, after years of resisting (thinking it was just another "frou frou" thing I didn't need) and DH's favorite PB cookies are no longer burnt or undercooked!

I have two of my mother's no-lip cookie sheets and alternate them in the oven, re-using the paper until the baking is done.

I love it..no washing the cookie sheets, either. They're so big it's hard to wash them in my sink, which was why I resisted making cookies for a very long time.

I just slide cookies, paper and all, onto the counter to set for a few minutes while the recent sheet cools a little..reload and go again.

Have to admit the parchment isn't used for anything but cookies.

Baked cookies on parchment paper

Comments (19)

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Baked cookies on parchment paper

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