I used to make this recipe ten years ago in a different oven and the cookies were incredible. They were just like millies cookies.
Ive made 2 batches last week one turned out cakey and one turned out part raw. Today I’ve done 6 cookies baked one at a time with various timings and I can’t get it right! If they’re not cakey they’re raw.
Does 180C mean in a fan or non fan oven? And I’m using dark brown sugar does that change things?
Dark brown sugar should only change the flavor a bit, since it just has more molasses added to the sugar (but I guess it could change the texture a bit in a small batch).
The recipe probably assumes a regular oven, not a a fan (convection) oven. I’m not sure about yours, but our convection oven has instructions for lowering the temperature from what the recipe calls for (25 degrees lower F, so about
4 degrees14 degrees C) if using the fan.Also, if you don’t already have one, you might want to get an oven thermometer. I’ve seen a lot of ovens that don’t actually cook at the temperature they are set to on the knob, so having a thermometer in the oven that you can check and make adjustments until the oven temperature is where you need it to be can help a lot.
Thanks in the meantime what can I do? How much should I adjust the temperature by?
A difference of 25 F is about 14 C (5/9ths). Also, most convection ovens I’ve used have 2 modes, bake and roast. With bake they auto lower the oven 25 F from the temp you set to account for this. Roast just uses the set temp.
Yep, bad conversion on my side … corrected.
I’ve had both … our current is a convection oven / microwave combo, that has no option to disable the fan (we also have a regular oven). I think our last oven that had a convection feature also had an option to turn the fan on separately, but it’s been a long time.
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Technically, dark brown sugar will be more acidic, and will therefore require more baking soda to balance it out, though I think that would have minor effects