I zipped through tracing and cutting out New Look 6735. Another knit top in the works.
In between tracing and cutting, I also spent time backing up all my photos and data onto two separate external drives. I've been taking about 500 photos a month...that's been the average. This coming week, I've been tasked to take some pictures at our church...rehearsals for the Christmas program. This should be fun.
Now, it's time to bake some cookies. I think the last time I baked cookies was over 15 years ago. I used to make wonderful desserts (e.g. cream puffs, cakes, pies, etc) and baking with chocolate was my specialty. I just hope I am not too rusty to bake oatmeal cookies.
** Update **
Well, my oatmeal & raisin cookies came out pretty good and I didn't burn them. I should have left them in the oven for another minute to get a bit more browner. But they are yummy and chewy. I used parchment paper on the cookie sheet before placing the dough on the sheet. I got the recipe from America's Test Kitchen site.
I was a little apprehensive to use their recipe as the directions included: using two cookie sheets with one sheet placed on the lower rack (oven) and the other sheet placed on the middle rack. Bake for 22-25 minutes. About half-way through the baking process, swap the sheets on the two different racks and then turn the cookie sheets halfway. Basically, the lower sheet moves up to the middle rack and the middle sheet moves down to the lower rack. Then take the cookie sheets and turn so that the back cookies are now in the front. You know what? It really worked. All the cookies were evenly baked. I won't doubt any of their recipes again. I do love watching their shows on PBS.
3 comments:
Wow! They really baked for 20+ minutes without burning? Maybe having the 2 pans in there slowed things down. Hmmmm, I am going to have to play with this method.
Mine actually baked for 19 minutes...my cookie dough balls were a little smaller than the required 2 inches. Plus, when you open the oven to do the swapping and turning...you're letting some heat out of the oven. And yes, having two pans in the oven slows down the baking. That's my two cents. :)
Susan, I was going to say use parchment paper but I read that you did. That stuff is amazing--no more too-brown-on-the-bottom cookies anymore, even if they are slightly overbaked. We still have several batches of cookies to make. Three thus far with half of the dough of each one in the freezer. We take it out right before Christmas and bake more cookies. This saves me an incredible amount of time on Christmas Eve. Still have to make fudge, Sunbutter cookies, church window candy, and more cookies. Truthfully, I haven't made any! The kids have been doing it :) . I'm just there for "technical" support.
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