Both the dark pan and light pan were heavy, quality pans, one with a dark nonstick finish and the other with matte aluminum finish. Most No Bake cookie recipes call for butter, milk, sugar, and cocoa to be melted and then brought to a boil. Sorry, this post was deleted by the person who originally posted it. I read somewhere that they would bump the temperature to 300 degrees, ONCE THE COOKIE HAS FULLY COOLED DOWN AND … Here’s how to fix them so you get perfect no-bakes every time! No Bake Cookies are such a nostalgic childhood favorite! Most recipes will direct you to remove the cookies when they are lightly browned. It said to cook them 6-8 minutes but it’s been 15 and they are still super soft. But if you don’t boil long enough, the cookies won’t form properly and they’ll be a floppy mess. If you overcook the sugar, the dough just crumbles and doesn’t stick together then either. I'm Kim. When you take the time to bake homemade cookies, you want to make sure they are soft and chewy for as long as possible. But if you don’t boil long enough, the cookies won’t form properly and they’ll be a floppy mess. Having said all that, the main reason cookies spread is that the oven isn't hot enough. Your email address is required to identify you for free access to content on the site. document.getElementById("comment").setAttribute( "id", "a9ce85ba1fe9b7d8a42a637d2d5d494d" );document.getElementById("af29f82cb9").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Watch the cookies carefully so they don't get too brown; in most cases, two or three minutes is long enough. Straight from the oven, most drop cookies are too soft to handle. They do not firm up until cool, so you have to remove them carefully - like takes more time than mixing up a more standard recipe with easier handling, LOL. Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. A standard full sheet electric convection will work fine for about eight dozen at a time. Directions. Try removing your cookies from the oven sooner, or perhaps invest in an oven thermometer to check that your oven temperatures are accurate. This recipe has that classic chocolate peanut butter flavor combo and the perfect chewy, fudgy texture. I followed the recipe exactly, except i only used about 2/3 of the needed peanut butter, but I added a few extra oats to make up for it. Most recipes suggest instant or quick cooking oats, so stick with those and not rolled oats. How many at a time? Preheat oven to 350 degrees F (175 degrees C). Any tips on fixing? it's delicious & healthy for you & your kids. But most problems are caused by either boiling too long (or not long enough). As Britain scrambled to adjust to the first week of a life of lockdown in late March, Owen Harding and his mum Stella were arguing. They were probably baked from a good consistency dough but ended up a bit under baked and raw on the inside. Fold in … Recipe Troubleshooting. If you take out the peanut butter or tweak the ingredients in any way, make sure to replace the fat it was offering to the mixture. https://www.lovefromtheoven.com/sugar-cookie-frosting-recipe I keep a pizza stone in the bottom of the oven. Sometimes refrigerating them produces a different consistency, but they will still taste great. We baked cookies from the same batch on dark pans and light pans in the same oven. I have the solution so you can make perfectly formed cookies every time. Spring-release ice cream scoops are handy for forming drop cookies efficiently. If this is how your recipe works, and your cookies aren’t hardening, you probably aren’t cooking your sugar mixture enough. Staff member. Cookies help us deliver our Services. Ovens are each so different, the time that works for my oven might not work for yours. I share recipes for people who LOVE good food, but want to keep things simple :).