Cooking Sheet Or Cookie Sheet

Cookie sheets and baking sheets are used interchangeably in recipes but there are differences. Both are rectangular, metal pans. Cookie sheets have one raised edge so cookies can slide off easily. Baking sheets have four raised edges, about an inch tall, and can be used for other purposes like roasting vegetables. (Raised edges keep juices from spilling.)

Both cookie and baking sheets are available with a non-stick surface. Non-stick sheets keep cookies from sticking, but over time the non-stick surface can wear off. Darker cookie sheets absorb more heat than others and can cause cookies to over-brown on the bottom. Reduce oven temperature by 25 degrees to offset this.

Insulated cookie sheets are actually two sheets with air trapped between them. They heat evenly and keep cookies from over-browning, but don't allow them to crisp well.

Get rid of sheets that are warped or bent. They'll prevent cookies from baking evenly.

Oatmeal Cherry Chocolate Chip Cookies

Dried cherries are the perfect complement to the semisweet chocolate chips in these Oatmeal Cherry Chocolate Chip Cookies. These cookies have a wonderful crunch, bu you can take them off the baking sheet immediately after removing them from the oven for a softer version.

TIPS:
Use dark chocolate chips for a richer, more chocolatey cookie.

Whisk dry ingredients (flour, baking soda and salt) together to ensure they're well-mixed before adding to the batter.

TOOLS:
Parchment Paper or Silicon Baking Sheet

Baking Sheets

Medium Bowl

Whisk

Hand Mixer or Stand Mixer

Cookie Scoop

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TECHNIQUES:
Baking

Oatmeal Cherry Chocolate Chip Cookies

Dried cherries are the perfect complement to semisweet chocolate chips in these tasty cookies with a wonderful crunch.

Ingredients

1¼ cups flour

½ teaspoon baking soda

1/8 teaspoon salt

½ cup butter

¾ cup brown sugar

1 egg

½ teaspoon vanilla

¾ cup rolled oats

½ cup dried cherries

½ cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Combine the flour, baking soda and salt in a medium bowl.

Cream the butter and sugar together in the bowl of a mixer until light and fluffy. Add the egg and vanilla. Stir in the oats, cherries and chocolate chips.

Drop the batter by rounded teaspoonfuls onto prepared baking sheet.

Bake cookies 13-15 minutes or until golden brown.

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