The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: VivisMom on September 17, 2011, 06:33:53 PM
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So I made chocolate chip bar cookies today, and I followed the directions for cooking them in a pan instead of on a sheet. The middles are underdone slightly, not gooey but definitely softer than I would like. Anyone have any hints for me? I used butter, not Crisco, and a glass pan.
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Was it a scratch recipe ? If it was, not enough flour. Or you didn't chill your dough enough.
Glass pans aren't good for cookies.
If you want really good baked cookies, invest in these :
http://images.teamsugar.com/files/users/1/15259/09_2007/bksht_insulated.jpeg
You will not be disappointed. I've had them for 15 years and it's the best. They are not expensive, get the insulated kind. Nothing sticks to them.
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VM....did you cook them at a lower temp because of the glass dish? Was the glass dish a 9x13? If it was a bit smaller, your bars were deeper and that's why they didn't cook completely through.
If you want them done a bit more, you could pop them back in the oven for about 3-4 minutes at 325, if they are only slightly underdone. 5 minutes if they are closer to raw in the middle.
Best to bake them in an aluminum 9x13.
I always make my cookies with real butter rather than Crisco or margarine. Makes them a wee bit flatter, but I would rather have them flatter than eat margarine or Crisco.
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I'm sorry. I read cookie not bars.
Yeah, what Deb says. I use butter in my cookies too. She's right, they are flatter but taste better.
Is your oven temp correct ? It may not be calibrated right so you're under baking.