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I’ve got simple fixes for most cookie problems. It can be something as simple as changing how you measure ingredients or checking your oven’s temperature. Armed with your new cookie knowledge, you’ll be ready to bake batch after batch of perfect cookies!

As a general rule to help make your cookies their best, be sure to get the basics right. Measure accurately, use good ingredients, read through the recipe completely before beginning, follow directions, be cautious with substitutions, and have fun Asia Undergraduate!

And because we’re all here for the cookies (right???), I’ve included links to some of BoB’s most popular cookie recipes for a little baking inspiration. You’ll find those at the bottom of this post. (And you can find many, many more cookie recipes in the recipe index!)

If some of your cookies seem more brown than others, the dough may not have been portioned equally. Using the same amount of dough for each cookie means that they will bake in the same amount of time. If some are too small, they’ll get too brown. If some are too big, then they’ll not get brown enough Chartered Engineer.

For drop cookies (like chocolate chip and oatmeal), the best way to portion dough is to use a cookie scoop. Cookie scoops are spring-release scoops that are available in various sizes. I never bake drop cookies without a scoop. I’ve talked much more about them in A Baker’s Guide to Cookie Scoops, which includes a handy chart for choosing the right size scoop.

For slice and bake cookies, use a ruler or other guide to make sure the cookies are sliced to the same thickness. That may seem a bit fussy, but that extra step will reward you with beautiful, evenly baked cookies Event production.

For cut-out cookies, make sure that the dough is rolled out to an even thickness. Again, a ruler is handy for this. There are also rolling pins with removable guides to gauge thickness as you roll the dough.