• If you like softer cookies, we recommend that you begin checking the cookies for doneness at the minimum bake time. You can always add a minute or two if they are not done enough. Most of our cookies should be baked till the edges are light golden brown and centers are set. The appearance of the cookies may look a little underbaked, but they will continue baking as they are cooling on the baking sheets and also when removed to the wire racks to cool completely.
  
  
  
• The NESTLÉ Kitchens recommend that the cookies cool for 2 minutes on the baking sheets prior to removing to the wire racks to cool completely. This is a very important step that must not be overlooked! Cooling the cookies on the baking sheet for this short amount of time allows the cookies to set up. However, allowing the cookies to cool completely on the baking sheet can result in overbaked and hard cookies! Not cooling cookies on a wire rack will “steam” the cookie. In other words, the cookies will trap moisture and not be crisp on the bottom.
  
  
  
• It is always a good idea to check to see if your oven is heating properly. The internal oven temperature can vary from what you set on the dial or touch pad. Your oven temperature can easily be tested with an oven thermometer. These are available at kitchen supply stores. Many types are available including a hanging dial, digital or mercury-type.
  
  
  
• The NESTLÉ Kitchens recommend baking one baking sheet at a time. The baking sheet should be placed on a rack in the middle of the oven, with 2 inches of space on all sides from the oven wall. Placing the baking sheet on a lower oven rack, closest to the oven’s heat source, could cause overbaked cookies that are burnt on the bottom and do not spread much. If two baking sheets must be used, then place one sheet on a rack 1/3 from the top of the oven, and the other sheets on a rack 1/3 from the bottom. Always switch positions halfway through bake time. Some additional bake time may be needed.

Refrigerated Cookie Dough and Bar Dough cookies should not be compared to "home-made" scratch cookies. The height of the cookie as well as the size of the cookie will vary from flavor to flavor. There could be several possible causes. Below are some tips and guidelines to help.

• Have oven fully preheated at the correct temperature. Using an oven temperature lower than what is stated on the package could result in flatter cookies.
  
  
• Make certain that your dough is well chilled prior to baking.
  
  
• Use ungreased baking sheets. Greased baking sheets will cause the cookie to spread and flatten while baking
  
  
• Unless you are baking a "BIG" cookie, be careful not to place too many cookies on the cookie sheet at one time.
  
  
• Do not pat down or flatten the dough when placing it on the cookie sheet.
  
  
• Place baking sheet on the middle oven rack.
  
  
• Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
  
  
• Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
  
  
• Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.

Here are two ideas on how to use the extra dough. Create a cookie platter!

• Remaining dough can be rolled out to 1/4-inch thickness on a lightly floured surface and cut with your favorite cookie cutters. Bake as directed on package.
  
  
• Roll remaining dough into 1-inch balls and then roll in colored sugar. Place 2 inches apart on baking sheet, flattening slightly. Bake as directed on package.

It is very hard for the NESTLÉ Test Kitchens to recommend a particular type of baking sheet as we bake on them all! Below is some basic information on the types of baking sheets available and the type of results that you get.

Make sure your baking sheets match the size of your oven. For best heat circulation and results, there should be a 2-inch clearance around all sides when on the oven rack. Also, make sure the sheet is thick enough that it won’t buckle or bend when in the oven.

• Light-colored shiny sheets (such as aluminum) will produce cookies that more than likely will not burn. The bottoms and sides of the cookies will be golden brown in color and will have good bottom and top of cookie crispness.
  
  
• Non-stick light gray to gray colored sheets will produce close to the same results as the light-colored shiny sheets. Some more browning and crispness may be seen on the bottoms of the cookies. Make sure to check cookies at minimum bake time if using this type of baking sheet.
  
  
• Non-stick black colored sheets will tend to burn the bottoms of the cookies. You might want to reduce the oven temperature by 25° F if using this type of sheet. Also, make sure to check cookies at minimum bake time if using this type of baking sheet.
  
  
• Insulated baking sheets will produce cookies with little browning and no burning on the bottoms of the cookies. Cookies may need to bake longer to achieve desired browning.

Something to keep in mind….the darker the color of the baking sheet, the darker the bottom of the cookie will be! Always check cookies at minimum time.

The main difference between the ovens is that the convection oven has a fan situated at the back of the oven to circulate the heat. Both types of ovens are heated by a gas or electric burner at the bottom of the oven.

Convection ovens do tend to heat foods faster. When baking our refrigerated cookie dough products, and even scratch cookies, it is recommended that the oven temperature stated on the package or recipe be reduced by 25° F and cookies checked at minimum time for doneness.