Aluminum baking sheets

"Darryl L. Pierce" <[email hidden]> wrote in message
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Quoted message said:

My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I made my first batch of
cookies on Saturday using the new sheets and found that, with my thin cookie recipe, the cookies
spread more than they ever have before. Also, the pan's stayed hotter for alot longer than my old

pans

Quoted message said:

(some-brand non-stick). The cookies themselves came out just fine, but

were

Quoted message said:

unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze

them

Quoted message said:

prior to making cookies in order to keep the cookies from spreading too quickly?

You can try chilling the dough instead of the sheets.

Quoted message said:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

"Vox Humana" <[email hidden]> wrote in message
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Quoted message said:

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My wife gave me two aluminum baking sheets and a roasting pan for Xmas.

I

Quoted message said:

Quoted message said:

made my first batch of cookies on Saturday using the new sheets and

found

Quoted message said:

Quoted message said:

that, with my thin cookie recipe, the cookies spread more than they ever have before. Also, the
pan's stayed hotter for alot longer than my old

pans

Quoted message said:

(some-brand non-stick). The cookies themselves came out just fine, but

were

Quoted message said:

unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze

them

Quoted message said:

prior to making cookies in order to keep the cookies from spreading too quickly?

You can try chilling the dough instead of the sheets.

Vox Humana said:

Quoted message said:

Any suggestions on working with aluminum baking sheets? Should I freeze

them

Quoted message said:

prior to making cookies in order to keep the cookies from spreading too quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would
be better?

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Ray said:

Quoted message said:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

PENMART01 said:

Quoted message said:

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would
be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses makes a rat's ass of
difference.

That's a silly statement. The only thing that changed was the baking sheet.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Vox Humana said:

Quoted message said:

Any suggestions on working with aluminum baking sheets? Should I freeze

them

Quoted message said:

prior to making cookies in order to keep the cookies from spreading too quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would
be better?

If the only thing that has changed is the pans, then obviously they are the issue. I would first
start by lowering the temperature by 25F. If that doesn't help, then you could modify the recipe. If
you are using all butter, try substituting half the butter for solid vegetable shortening (Crisco).
You could also add another egg and adjust the flour to get the proper consistency (if there is
liquid, you might take out a couple of tablespoons to compensate for the egg).

Darryl L. Pierce said:

Ray said:

Quoted message said:

You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.

Practice safe eating - always use condiments

Vox Humana said:

Quoted message said:

Quoted message said:

> Any suggestions on working with aluminum baking sheets? Should I freeze
them
> prior to making cookies in order to keep the cookies from spreading too quickly?

You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would be
better?

If the only thing that has changed is the pans, then obviously they are the issue. I would first
start by lowering the temperature by 25F. If that doesn't help, then you could modify the recipe.
If you are using all butter, try substituting half the butter for solid vegetable shortening
(Crisco). You could also add another egg and adjust the flour to get the proper consistency (if
there is liquid, you might take out a couple of tablespoons to compensate for the egg).

That's the kind of suggestion I was looking for, how to compensate in the recipe for changes in the
hardware. I'll be baking this weekend so I'll get back with what changed and how it worked.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

sf said:

Quoted message said:

Quoted message said:

> You can try chilling the dough instead of the sheets.

Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.

Vox suggested adjusting the ingredients. The oven doesn't seem to be too much off; I have a
thermometer in it and check the temperature to make sure I'm at the right one, though I've not
checked to see how far it fluctuates.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Hi Darryl,
I read that if you let the butter get too warm,,,,,more than room
temperature,,,,,,,this could cause the cookies to spread.
Just a novice.
Sandy
"Darryl L. Pierce" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

My wife gave me two aluminum baking sheets and a roasting pan for Xmas. I made my first batch of
cookies on Saturday using the new sheets and found that, with my thin cookie recipe, the cookies
spread more than they ever have before. Also, the pan's stayed hotter for alot longer than my old

pans

Quoted message said:

(some-brand non-stick). The cookies themselves came out just fine, but

were

Quoted message said:

unfortunately too wide to fit through the mouth of the cookie jar...

Any suggestions on working with aluminum baking sheets? Should I freeze

them

Quoted message said:

prior to making cookies in order to keep the cookies from spreading too quickly?

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp -
<http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce said:

PENMART01 said:

Quoted message said:

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would
be better?

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses makes a rat's ass
of difference.

That's a silly statement. The only thing that changed was the baking sheet.

He right about the baking sheet... it doesn't make a big difference. If you're concerned about if
your cookies brown on the bottom or not then your baking sheet will matter - otherwise, it's not
a problem.

He also restated one of my concerns... the recipe. I'm wondering if you have too much "fat" in it?

If you post the full recipe, the collective hallowed heads of RFC will take a look at and tell you
if it's the recipe, the baking sheet or the oven.

Practice safe eating - always use condiments

Darryl L. Pierce said:

sf said:

Quoted message said:

>> You can try chilling the dough instead of the sheets.
>
> Or line the sheets with parchment paper.

That I did do, but they still spread.

Maybe you need to look at the oven temp or your ingredients.

Vox suggested adjusting the ingredients. The oven doesn't seem to be too much off; I have a
thermometer in it and check the temperature to make sure I'm at the right one, though I've not
checked to see how far it fluctuates.

It's exasperating when your oven doesn't produce good results and sometimes it's hard to tell why. I
had a terrible time with an old oven for a while... nothing to bake properly and it seemed like no
matter what I did changed the outcome. My oven's problem was that it didn't "turn on" when it should
and my oven thermometer didn't catch the problem.

Eventually, I called in a technician who used the proper diagnostic tool to decide the culprit was
the thermostat. After that was changed, the oven worked perfectly. Have you checked out your
thermostat? I'm not talking about recalibrating (which is what your thermometer will catch) - I mean
does your oven's thermostat turn off when it should turn off?

I know you haven't done that kind of checking yet, but maybe you can put it on your New Year's
"to do" list.

My own list is getting longer by the day... and my New Year's resolution is to DO what's on
the list. <G>

Practice safe eating - always use condiments

PENMART01 said:

Some newbie kitchen putz said:

Quoted message said:

>The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would be
>better?

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses makes a rat's ass
of difference.

That's a silly statement. The only thing that changed was the baking sheet.

Seriously doubtful, considering the baker (non-baker).

When all else fails, argument ad hominem?

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

sf said:

Quoted message said:

Quoted message said:

Perhaps it's your recipe/technique... I seriously doubt which pan one chooses makes a rat's
ass of difference.

That's a silly statement. The only thing that changed was the baking sheet.

He right about the baking sheet... it doesn't make a big difference. If you're concerned about if
your cookies brown on the bottom or not then your baking sheet will matter - otherwise, it's not a
problem.

He also restated one of my concerns... the recipe. I'm wondering if you have too much "fat" in it?

If you post the full recipe, the collective hallowed heads of RFC will take a look at and tell you
if it's the recipe, the baking sheet or the oven.

2 1/4C AP flour 1 tsp kosher salt 1 tsp baking soda pinch baking powder 1 egg 2z milk 1 1/2 tsp
vanilla 2 sticks unsalted butter 1C sugar
1/2C brown sugar 2C semisweet chips

Sift together flour, salt, baking powder and baking soda. Combine the eggs, vanilla and milk. Cream
the butter, then add the sugars and continue creaming until fluffy. Add the wet ingredients. Slowly
add flour mixture and beat until well combined. Add chocolate chips.

Scoop onto tray and bake for 15 minutes, rotating tray after 7. Remove from the oven to a cooling
tray then store in cookie jar when cooled.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Quoted message said:

Quoted message said:

Quoted message said:

>> Any suggestions on working with aluminum baking sheets? Should I freeze them prior to making
>> cookies in order to keep the cookies from spreading too quickly?
>
> You can try chilling the dough instead of the sheets.

The cookie dough I chilled in the refridgerator for about an hour or so. Perhaps colder would be
better?

If the only thing that has changed is the pans, then obviously they are the issue. I would first
start by lowering the temperature by 25F. If that doesn't help, then you could modify the recipe.
If you are using all butter, try substituting half the butter for solid vegetable shortening
(Crisco). You could also add another egg and adjust the flour to get the proper consistency (if
there is liquid, you might take out a couple of tablespoons to compensate for the egg).

That's the kind of suggestion I was looking for, how to compensate in the recipe for changes in
the hardware. I'll be baking this weekend so I'll get back with what changed and how it worked.

Melt the butter and combine all the ingredients at once instead of creaming the solid butter and
sugar first. The resulting dough will be kind of soft, so refrigerate it for an hour if it is too
sticky to work. Melting the butter frees up its whey to develop the gluten in the flour a little.

You also might try using bread flour instead of AP.

It sounds like your oven is too hot.

Best regards, Bob

sf said:

It's exasperating when your oven doesn't produce good results and sometimes it's hard to tell why.
I had a terrible time with an old oven for a while... nothing to bake properly and it seemed like
no matter what I did changed the outcome. My oven's problem was that it didn't "turn on" when it
should and my oven thermometer didn't catch the problem.

Eventually, I called in a technician who used the proper diagnostic tool to decide the culprit was
the thermostat. After that was changed, the oven worked perfectly. Have you checked out your
thermostat? I'm not talking about recalibrating (which is what your thermometer will catch) - I
mean does your oven's thermostat turn off when it should turn off?

I've not checked, but will do so when I bake dinner tomorrow. I have a thermometer hanging on the
front of the middle rack and one in the back and can check temperatures when I hear the oven light
click off.

Quoted message said:

I know you haven't done that kind of checking yet, but maybe you can put it on your New Year's "to
do" list.

My own list is getting longer by the day... and my New Year's resolution is to DO what's on the
list. <G>

Same here. I'm taking my old cookie jar (too small for my baking output now
<g>😉 and and using that for my wife's honey-do list and getting a larger cookie jar.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Any suggestions on working with aluminum baking sheets?

Using Aluminum can be very dangerous and is harmful to brain tissue. It isn't a cooking medium of
choice. Matt

Darryl L. Pierce said:

Any suggestions on working with aluminum baking sheets? Should I freeze them prior to making
cookies in order to keep the cookies from spreading too quickly?

--

I wouldn't freeze the pans, but I WOULD chill them with cold water between batches. Never put cookie
dough on a hot pan unless the recipe specifically calls for it, and I don't know of any that do.

gloria p

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Any suggestions on working with aluminum baking sheets?

Using Aluminum can be very dangerous and is harmful to brain tissue. It isn't a cooking medium of
choice. Matt

Quoted message said:

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