We like to check on cookies a minute or two before the timer goes off, just to play it safe. Just be aware of the type of baking sheet you’re using and the timing. A rimless baking sheet allows the hot air to immediately sweep over the cookies, which means quicker baking.īottom line: No need to rush out and buy a rimless sheet the next time you bake cookies. Then bake a test cookie before baking the rest or adding a bit more flour. If your first batch of cookies bakes flat, try adding 1-2 tablespoons of flour to the remaining dough. Another reason cookies fall flat is too little flour. A rimmed baking sheet’s raised edges block the hot-air currents, diverting them from the cookies to the top of the oven. If you started with warm butter, try refrigerating the cookie dough for 30 minutes before baking. The discrepancy makes sense: Heat rises from the element at the bottom of the oven and circulates in currents to warm the entire chamber.
However, the cookies baked on the rimless pan browned more quickly and finished baking several minutes before those on the rimmed pan. How evenly the cookies baked wasn’t an issue both batches came out perfectly pale golden. We baked both batches successively on the same rack in the oven. To see if this still applied to a modern oven, we made two identical batches of cookies: We baked one on our favorite cookie sheet, from Vollrath (its shorter sides boast a slightly raised lip to facilitate handling, but it has no true rims), and the other on our favorite rimmed baking pan, from Lincoln Foodservice, which features a 1-inch rim on all sides. Recently, we came across a piece of cookie-baking advice in the 1964 edition of Joy of Cooking: Use a flat, unrimmed baking sheet to promote even cooking.
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