Emilie Meyer
Preparing the pan is the first step in baking cookies. The type of pan you use will depend on the type of cookie you want to make. For example, a non-stick frying pan is best for stovetop cookies, while a sheet pan is ideal for soft, chewy cookies with crispy edges. Before placing the cookie dough in the pan, it's important to line the pan with baking parchment or foil, which helps to promote even baking and easy release of the cookies. If you're using a frying pan, place the chilled cookie dough balls in the pan, leaving at least 2 inches of space around each. For sheet pan cookies, spread the dough evenly across the pan using a spatula.
Preparing a Pan for Cookies
| Characteristics | Values |
|---|---|
| Type of Pan | Sheet pan, skillet, frying pan, cookie sheet, or tray |
| Pan Material | Non-stick, oven-proof |
| Pan Size | Standard half sheet pan (18x13), 10-inch skillet |
| Pan Preparation | Line with baking parchment, no greasing required; alternatively, use aluminum foil or grease with flavorless oil or melted butter |
| Dough Preparation | Chilled cookie dough balls placed 2 inches apart; spread evenly with a spatula |
| Baking Time | 22-26 minutes, rotating the pan halfway through; cook on the stovetop on the lowest heat setting |
| Cooling | Place the cookie sheet on a wire rack to cool completely before cutting or removing cookies from the pan |
| Storage | Store in an airtight container at room temperature for up to 3-5 days or freeze for up to 3 months |
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What You'll Learn
Use a non-stick pan to prevent sticking
Using a non-stick pan is a great way to prevent your cookies from sticking. Non-stick pans are designed to minimise sticking, so if your cookies regularly stick to the pan, it may be worth investing in one.
When using a non-stick pan, it's important to note that some recipes may call for an ungreased pan. This is because there is assumed to be enough fat in the cookie to prevent it from sticking. However, greasing the pan is still an effective way to prevent cookies from sticking. Cookies can adhere to tiny imperfections in the metal, so smoothing over those imperfections with some oil, butter, or shortening will give your cookies a smoother surface to be removed from.
If you're using a non-stick frying pan to bake your cookies, it's important to use the lowest heat setting on your stove. This will ensure that the bottom of your cookie doesn't burn before the rest of the cookie is cooked. It's also important to be patient, as stovetop cookies can take twice as long to bake as oven-baked cookies.
To further prevent your cookies from sticking, you can line your non-stick pan with parchment paper or a silicone baking sheet. Parchment paper has a silicone coating that makes it non-stick, preventing the dough from bonding with the surface of the sheet. It also simplifies cleanup by catching excess crumbs and grease. If you're concerned about waste, you can use a reusable silicone baking mat instead.
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Line the pan with baking parchment
Lining your pan with baking parchment is a simple process that will save you a lot of stress and time. It is a great way to ensure your cookies don't stick to the pan, and it promotes even baking. Parchment paper is already non-stick, so you don't need to add any grease or spray to it. However, if your recipe specifically calls for greasing the parchment paper, you may want to do so, especially if you're baking for the first time.
First, cut a piece of parchment paper that is slightly larger than the base of your pan. You want to ensure there is some overhang, which will help you lift the cookies out of the pan once they are baked. If you are using a rectangular pan, place the pan on top of the parchment paper and cut a three-to-four-inch slit in each corner of the paper. This will create two flaps at each corner, allowing the sheet to fit snugly into the pan.
If you are using a round pan, place the pan on top of the parchment paper and use a pencil to trace the outline of the pan's bottom edge. Cut a circle slightly smaller than the outline, as the paper will sit inside the pan. Alternatively, you can cut a piece of parchment that fits the width of the pan snugly, leaving overhang on two opposing sides. This will still allow for a nice release of your cookies from the pan.
Once you have cut the parchment paper to size, spray the interior of your pan with cooking spray. Then, place the parchment paper into the pan, pressing it into the bottom and sides to ensure it fits snugly. If you are using a round pan, you may need to use a knife to trim any excess parchment paper from the edges.
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Grease the pan with flavourless oil or melted butter
When preparing a pan for cookies, it is important to grease the pan to prevent the cookies from sticking. While the type of grease used can vary, flavourless oil or melted butter are common choices.
First, decide on the type of grease to use. Flavourless oils such as canola oil, vegetable oil, or melted butter are good options. Avoid oils with strong flavours, such as olive oil, as they can affect the taste of your cookies.
Next, prepare your grease by melting the butter or having your oil ready in a container. Take a pastry brush or a paper towel, and gently apply the grease to the pan. Be sure to cover all areas, including the sides, bottom, and inner corners of the pan. You can also use a cooking spray to grease the pan, holding the can several inches away and spraying in a back-and-forth motion to ensure an even coating.
If desired, you can add a dusting of flour or sugar to the greased pan. This step is especially useful for certain recipes, such as quick bread. However, if you are using cooking spray, avoid dusting with sugar, as it may not work as effectively.
Once the pan is greased, slowly pour your cookie batter into the pan. Gently shake the pan to ensure the batter settles in an even layer. Now, your pan is ready for baking delicious cookies!
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Use a standard half sheet pan (18x13)
Half sheet pans are the most common choice for home bakers. They usually measure 18" x 13" with a 1" rim and are great for baking cookies and sheet cakes. If you're making a large batch of cookies, you can also use a two-thirds sheet pan, which measures approximately 16" x 22".
When preparing a half sheet pan for cookies, start by lining it with a single, fresh piece of parchment paper. Then, scoop your cookie dough onto the pan and spread it into an even layer using a rubber or offset spatula. You can sprinkle the top with chocolate chips, nuts, or candy bits at this stage for a picture-perfect finish.
Bake the tray for around 22-26 minutes, rotating the pan halfway through to ensure even baking. The cookies are ready when the edges are browned but the centres still look slightly puffy and underbaked. Don't overbake them—they will continue to bake on the sheet and firm up once removed from the oven.
Once baked, place the cookie sheet on a wire rack to cool completely before cutting into portions. These cookies can be stored in an airtight container at room temperature for up to 3 days, or up to 5 days, depending on the recipe. You can also freeze them for up to 3 months.
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Preheat the pan before adding the dough
When preparing to bake cookies, it's important to preheat your pan before adding the dough. This is a crucial step, especially if you're using a frying pan on a stovetop. Here's why preheating is essential and how to do it properly:
Benefits of Preheating the Pan:
Preheating your pan ensures that your cookies bake evenly and helps prevent them from burning. When the pan is heated to the appropriate temperature, it provides a consistent base for your cookie dough to cook on. This is especially important when baking on a stovetop, as the heat source is only from the bottom, and a preheated pan helps distribute the heat more evenly.
Preparing the Pan:
Start by choosing the right type of pan. For stovetop cookie baking, a nonstick frying pan is highly recommended. The nonstick coating prevents your cookies from sticking to the pan, making it easier to remove them once they're baked.
Preheating the Pan:
Turn on your stove burner to a low heat setting. Place your nonstick frying pan on the burner and allow it to heat up gradually. Be patient during this process, as it may take a bit of time. It's crucial not to rush this step by turning up the heat, as it can lead to unevenly baked or burnt cookies. You want the pan to heat up slowly and evenly.
Testing the Pan Temperature:
Before adding your cookie dough, test the pan's temperature to ensure it's ready. A good indication is when the pan feels hot to the touch, but not too hot to handle comfortably. You can also sprinkle a few drops of water onto the pan. If the water sizzles and evaporates quickly, your pan is likely hot enough.
Adding the Cookie Dough:
Once your pan is preheated, it's time to add your chilled cookie dough balls. Place them in the pan, allowing enough space between each dough ball for even cooking. Cover the pan with a lid if desired, but remember that the trapped heat under the lid may impact the baking process.
Remember, preheating your pan is a crucial step in achieving evenly baked and delicious cookies. By taking the time to properly preheat your pan, you'll be well on your way to baking success!
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Frequently asked questions
You can use a standard half sheet pan (18x13 inches) or a 10-inch skillet. You can also use a non-stick frying pan if you don't have an oven.
Line the pan with baking parchment, which helps promote even baking and prevents the cookies from sticking. If you're using a thin cookie sheet, you can place a piece of foil on top of the parchment. Grease the pan or parchment lightly with a flavorless oil or melted butter using a brush.
The cookies are done when the edges are browned but the centers still look slightly puffy and under-baked. The cookies will continue to bake on the sheet and firm up once removed from the oven, so it's best to err on the side of under-baking.
Let the cookies cool completely on a wire rack before removing them from the pan.
