Cookies & Brownies


  • Line the baking pan with foil before baking to make removing brownies easier. To line the pan, turn the baking pan upside down and cover it with a piece of foil large enough to cover the sides and bottom. Keep shiny side of foil down, press the foil into the pan to conform to its shape. Remove the foil carefully, turn the pan over, and fit the foil into the pan. It can be smoothed easily with a dish towel or paper towel.
  • Brownies are done when a toothpick inserted one inch from the middle comes out slightly moist. Brownies may also begin to pull away from the sides of the pan. Be careful not to over bake. Pull brownies out of pan and peel off foil. When cutting, use a ruler and toothpicks as guides to mark brownies for uniform size. Edges may be trimmed off prior to cutting for a more uniform appearance.


  • Place cookie dough at least 1 inch apart on a baking sheet (unless otherwise instructed) to allow for spreading. Be sure sheets are at room temperature for best cookie shape.
  • Cookies generally bake quickly; watch and time carefully to prevent over-baking. If cookies brown too quickly (especially on the bottom), place an empty baking sheet in the oven directly under the sheet with cookies. If you prefer soft cookies, you may want to remove cookies 1 to 2 minutes early.
  • To prevent cookies from becoming soggy, allow them to cool completely on wire racks before storing.
  • Do not store soft and crisp cookies in the same container or the crisp cookies will soften.