2006-12-19 10:26:22 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
You can. Shiny foil makes for a lighter bottom on the cookie. Dark pans mean burnt bottoms. How is your oven's heat? If the tops are done, but the bottoms are raw, use a dark pan. If the bottoms are burnt, use a shiny pan. I like to make my cookies on a pizza stone. If that isn't an option, then use air bake sheets. Foil is good, but cookies have a tendency to stick to it. You may want to give a quick spritz of cooking spray.
The secrets to good Chocolate chip cookies are:
1. use slightly firm BUTTER and beat it and the sugar together til it looks like pudding. Don't dare use melted butter. Your cookies will be flat as pancakes.
2. chill that dough! cold dough makes nice cookies, warm dough makes thin, crispy, burnt chocolatey things.
3. cool pan. if you make several batches, have several pans. A cool pan will keep the dough from spreading too quick. Puddles of dough make chewy, tough, burnt, yucky cookies.
(see above).
Good luck!
2006-12-19 10:33:33 · answer #1 · answered by anniewalker 4 · 0⤊ 0⤋
I do it all the time. I have only one cookie sheet, so I line my pan with foil, put the dough on the foil and put the pans in the oven. When I take them out, I slide the foil with the baked cookies off the cookie sheet and let them cool a couple minutes. In the meantime, I just drop another sheet of foil with the cookie dough already portioned on it onto the cookie sheet and pop it right back in the oven. After I take the cookies off the first piece of foil, I put more dough on there for baking when the second batch comes out. Get it? Cuts the time in half, almost. Sure beats waiting for a cookie sheet to cool!
~Morg~
2006-12-19 10:45:04 · answer #2 · answered by morgorond 5 · 0⤊ 0⤋
I have taken heavy duty aluminum foil and lined the actual oven rack to bake cookies and it worked well. problems? - you have to make sure the foil is tight and smooth so you can get the cookies off...you have to find and area that is large enough to accommodate the rack while you prepare, place, cook and cool them, and you have to make sure you leave at least an inch on all sides of the rack so the heat can circulate properly
2016-03-13 08:41:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Use parchment paper instead of aluminum foil. You probably could use foil but the parchment paper works better
2006-12-19 10:33:42 · answer #4 · answered by Margaret W 2 · 0⤊ 0⤋
Yes, you could and if your cookie sheet is of dark color, I would. If you have a good, thick, silvery stainless steel cookie sheet, I would skip the foil.
2006-12-19 10:30:36 · answer #5 · answered by Allabor 3 · 0⤊ 0⤋
Yes, but it will make the bottoms of the cookies crisp faster (reflected heat) so people usually don't use it to ensure more even browning. If you use it, just check to make sure they don't burn on the bottom.
2006-12-19 10:29:36 · answer #6 · answered by DrD 4 · 0⤊ 0⤋
yes you can just oil the aluminum foil if your gonna use that on top
2006-12-19 10:30:10 · answer #7 · answered by unknown 1 · 0⤊ 0⤋
Yep, my sister does and her cookies are by far the best homemade ones I have had.
2006-12-19 10:28:37 · answer #8 · answered by ♪Msz. Nena♫ 6 · 0⤊ 0⤋
yes, but parchment paper would be better. It also helps if you use an air bake pan.
2006-12-19 14:06:03 · answer #9 · answered by Amanda 1 · 0⤊ 0⤋
sure. you can't use tin foil in the microwave, but in the oven it's fine.
2006-12-19 10:33:54 · answer #10 · answered by Anonymous · 0⤊ 0⤋