Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto
a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work
well if not too dark. Insulated baking sheets require a slightly longer baking time.
Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine
products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine
and do not give satisfactory results.
Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets
from the top rack to the bottom rack halfway through baking to encourage even browning.
To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the
sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the
foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply