Cookie Production and Hints
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It is important to make notes and attach them to each cookie recipe that you make. Next time, you'll have the notes to refer to and your process will flow much smoother. A sign post of great baking is consistency in every thing you bake. Notes will help you keep the things you bake consistent time after time.

BAKING

Bake cookies at 355 to 365 degrees in a regular oven.

Bake cookies at 335 to 345 degrees in a convection oven.

Check the bottom of the cookie for correct browning.

Cookies continue to bake after removing from the oven. Always remove as browning begins.

Cool cookies as quickly as possible.

MIXING

Follow the formula mixing procedures exactly.

Use Cold water.

Do not over mix the batter

Measure the baking soda and baking powder exactly.

Measure the flavor exactly.

Use only clean equipment.

HANDLING

Cool and tray as soon as possible.

Store each type of cookie in an air-tight container.

Baking soda, nuts and chocolate will pick up odors, so do not store cookie batter where it may pick up odors.

Avoid making the cookie batter until it can be formed and baked. Raw cookie batter will not keep well unless it is refrigerated or frozen immediately after mixing.