Don't burn the cookies! While baking Home Dough cookies is pretty straight-forward, here are some baking tips so you can enjoy a perfectly fresh-baked cookie every time.
Tip #1. Bake a single cookie first to know your oven.
The only thing worse than burning a cookie, is burning a whole batch of cookies.
Tip #2. Space out your cookie dough pucks.
Leave about 2" of space between each frozen cookie dough ball. If you place the cookie dough balls too closely together, they will spread into each other forming a weird-looking double cookie. If that's what you want, then go for it.
Tip #3. The baking times on the bag are guidelines, not exact timings.
Since every oven is different as are our preferences - some of us like a crunchier cookie and others prefer a softer gooier texture - the range of time is 10-13 minutes in a convection oven and 15-17 minutes in a conventional oven.
The general rule of thumb is that your cookies are ready to come out of the oven when the edges of the cookies are golden brown.
Tip #4. Your cookies are still baking after they come out of the oven.
The cookies may look puffy when you take them out of the oven but they will deflate and darken a bit after you take them out of the oven as they continue to bake on the hot baking tray.
After about 5 minutes, move your cookies off the hot surface to fully cool. Ideally, place them on a surface that allows air to move underneath the cookies, like a cooling rack.
Tip #5. Most ovens don't bake evenly.
Many ovens have 'hotspots', where certain areas will get hotter than others and cause things to bake unevenly. We suggest always baking using the middle rack and rotating the baking tray 180 degrees about halfway through.