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?

  • just_another_person@lemmy.world
    12·
    2 days ago

    Get a hanging oven dial thermometer (cheap). Pop it in the oven, and set it to whatever temp you’re baking at for 15 minutes. If that temp is off, then you need to adjust whatever you’re baking at to match.

    It sounds like your oven is running cold, so maybe that’s the issue. HOWEVER, the biggest thing about baking is that you need to be able to discern when your items are actually done. Learn how to “toothpick test” things like cookies and breads, or just get used to “lift testing” cookies specifically. If they don’t feel solid when you lift one side, they aren’t done.

    Another thing to keep in mind when cooking anything is that time and temperature are extremely subjective. No two ovens are exactly alike, or calibrated exactly the same. Commercial ovens are regularly calibrated, so there should be less variance, especially if baking is their business.

    • LadyButterfly she/her@piefed.blahaj.zoneOPEnglish
      7·
      2 days ago

      Thanks mate I have dyspraxia so can you explain how to test the cookies like I’m 5? Anything involving visual judgement and manual skills I struggle. These cookies harden on the sheet after as well so it’s hard to call

      • just_another_person@lemmy.world
        6·
        2 days ago

        Sure, see if this link (I don’t know the site, it’s just the usual tests) is helpful:

        This is just some simple ways to check if things are done.

        Unfortunately, most of these are all visual or manual. I would say the easiest thing to do is just take a spatula and lift one edge of the cookies and see if they are solid, but that will only help with UNDERcooking, and you may still be at risk of overcooking.

        Another thing since you mentioned it: you want to cool any baked goods on a wire rack when they come out of the oven. This stops the bottoms from steaming and getting gummy once they come out of the hot oven into cool air.

        I really think the in-oven thermometer is going to be the best bet if you have issues discerning any of the steps above with Dyspraxia though.