emiscookin
- 312
Hey everyone~
I decided to cook some cookies on my large bar pan.
I bought the packet of Double Chocolate Chunk Cookie Mix from Betty Crocker. Added the ingredients and mixed it up. Then I spooned out the cookie dough (using our small scoop which I LOVE!) onto the bar pan. Since the pan is brand new and not seasoned, I was told by my Director to baste a little bit of oil onto the stone when I cook something on it for a little while, until it becomes seasoned.
So the oven is heated up and I check on the package to see how long to cook the cookies. It said: "Cookie Sheet; Shiny Metal: 8-10 mins" or "Cookie sheet; Dark or Nonstick: 7-9 minutes." I thought, "Hmm...which one applies to the Stoneware?" If it was seasoned I would've thought to cook it by the Nonstick cookie sheet time, but since I didn't know I cooked it for the 8-10 minutes because in the past that is how long I would cook cookies (when they asked to cook it for 13 or 15 mins) because I like my cookies to be a little gooey.
Ten minutes later the cookies looked cooked so I took the bar pan out of the oven. I know the stoneware retains heat (which is awesome! Fresh out of the oven cookies for even 20 mins after you take them out of the oven!) but when I tried to scoop a cookie out, it was VERY gooey on the inside! More than I like it to be. So...I popped it in the oven for another 3 mins or so. It got more fully cooked, but is still a little gooey and hard to get off the pan.
Do I need to just wait for the stoneware to cool down completely? Also, in the future, which category does the stoneware bar pan fall under? The "Shiny Metal" or the "Dark or Nonstick?"
I decided to cook some cookies on my large bar pan.
I bought the packet of Double Chocolate Chunk Cookie Mix from Betty Crocker. Added the ingredients and mixed it up. Then I spooned out the cookie dough (using our small scoop which I LOVE!) onto the bar pan. Since the pan is brand new and not seasoned, I was told by my Director to baste a little bit of oil onto the stone when I cook something on it for a little while, until it becomes seasoned.
So the oven is heated up and I check on the package to see how long to cook the cookies. It said: "Cookie Sheet; Shiny Metal: 8-10 mins" or "Cookie sheet; Dark or Nonstick: 7-9 minutes." I thought, "Hmm...which one applies to the Stoneware?" If it was seasoned I would've thought to cook it by the Nonstick cookie sheet time, but since I didn't know I cooked it for the 8-10 minutes because in the past that is how long I would cook cookies (when they asked to cook it for 13 or 15 mins) because I like my cookies to be a little gooey.
Ten minutes later the cookies looked cooked so I took the bar pan out of the oven. I know the stoneware retains heat (which is awesome! Fresh out of the oven cookies for even 20 mins after you take them out of the oven!
) but when I tried to scoop a cookie out, it was VERY gooey on the inside! More than I like it to be. So...I popped it in the oven for another 3 mins or so. It got more fully cooked, but is still a little gooey and hard to get off the pan. Do I need to just wait for the stoneware to cool down completely? Also, in the future, which category does the stoneware bar pan fall under? The "Shiny Metal" or the "Dark or Nonstick?"
