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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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1
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Posted:
Jan 8, 2007 3:30 PM
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thanks for the tip about the foil on cookie sheets. i also use the air bake pans. i love them.
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Posts:
234
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Posted:
Jan 1, 2007 10:09 PM
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Make sure you preheat your oven atleast 10 minutes. Place your cookies on a sheet lined with parchment paper.
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2
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Posted:
Dec 31, 2006 7:27 AM
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Try baking them at a lower heat. I find if you let them cook at a lower heat it takes a little longer but it cook evenly and make sure you put them in the middle rack one cookie sheet at a time.
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2
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Posted:
Dec 31, 2006 7:24 AM
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I totally agree with Pam. Love that stuff! Best thing they ever invented
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29
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Posted:
Dec 15, 2006 6:08 PM
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these is great tips. Im a terrible baker, just like that Racel Ray says she is! my cookies are just raw or brunt, no other way. I have learnd so much today! you areall great!
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4
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Posted:
Dec 15, 2006 5:58 PM
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That sounds to me like the oven was too hot, or the rack was too low in the oven.
I know my oven runs 25-50°f hotter, so I have to reduce all my recipes at least 25°f to compensate, so nothing burns. Lowering the heat will allow the inside to fully cook before the bottom burns.
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14
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Posted:
Dec 14, 2006 2:05 PM
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That's too bad. If it had worked, then she could have used the dish basket as a cooling rack for the cookies. I like a multi-tasker.
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250
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Posted:
Dec 14, 2006 1:44 PM
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She washed it first, silly. 
She was lucky that it didn't catch on fire. It just melted a little bit and the cookies stuck to it.
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Posts:
56
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Posted:
Dec 14, 2006 11:07 AM
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> > I also like to use parchmount paper! I gave all of
> my
> > pans that burned the cookies to my ex-husband and
> > bought new ones, that's an option
>
> My ex-husband is dead (I was not convicted!) so what
> should I do with my old cookie sheets?
LOLOLOLOL! But did the old cookie sheets figure into his death?
The Sil Pat is expensive but at Target they sell a red sheet that works like a Sil Pat but isn't that pretty gold color. I don't think it'll turn the cookies red to use it so it might be worth a try.
As for the old cookie sheets, I bet you could arrange pretty plates on them for a charming tablescape. Stack them artfully and dazzle your friends with your creativity.
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Posts:
88
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Posted:
Dec 11, 2006 10:05 PM
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> I also like to use parchmount paper! I gave all of my
> pans that burned the cookies to my ex-husband and
> bought new ones, that's an option
My ex-husband is dead (I was not convicted!) so what should I do with my old cookie sheets?
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20
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Posted:
Dec 11, 2006 10:03 PM
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the trick that my Mom taught me is this: after you take the cookies out of the oven, rather that using a cooling rack, use a spatula to slide them of the baking sheet and place them down on some tin foil that you laid on your countertop. This actually prevents some air from getting under the cookies. Sometimes the air can cause the cookies to harden so I find that this helps
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Posts:
1
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Posted:
Dec 11, 2006 7:17 PM
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I only use those cookie sheets that are insulated with air (AirBake is a brand - also Wilton makes one). They prevent brown bottom. I also place a sheet of foil on the pan ungreased. When the cookies are done, I take the cookie sheet from the oven to my counter and slip the foil with the cookies right onto the counter to cool. If they stay too long on the sheet, they continue to bake from the heat of the metal. And of course, never put raw cookie dough on a hot sheet. The dough will spread resulting in uneven cookies. I have an extra cookie sheet to rotate so that each will cool between batches. Have fun!
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50
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Posted:
Dec 11, 2006 6:24 PM
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Now that's one way of handling it.
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4
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Posted:
Dec 11, 2006 5:49 PM
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I also like to use parchmount paper! I gave all of my pans that burned the cookies to my ex-husband and bought new ones, that's an option
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Posts:
36
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Posted:
Dec 10, 2006 6:27 PM
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> > I would recommend you try baking your cookies on
> > parchmount paper. It makes for any easy clean up
> and
> > no need to grease cookie sheets. You may also want
> to
> > invest in an oven thermometer to see if your oven
> is
> > properly heating.
>
> I saw Martha Stewart on T.V. using a Silt Pat for her
> cookies. Wouldn't they come out rather grainy?
Not a Silt Pat, silly! She has a Sil Pat! It's made out of rubber and is pregnant with Sil, which is a kind of plastic that keeps things from sticking. There really expensive though, so I just use Pam For Baking.
Polly
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