Even more recently, I found that lining the baking pan with parchment paper made it easier to slide cinnamon rolls out of the pan and into a box or onto a plate.
I resisted using parchment paper when baking cookies, because I've been baking cookies forever. Why should I change what works?
Except every once in a while it isn't working. Sometimes, when using butter instead of shortening--I'm trying to lessen my use of shortening--the cookies stick to the pan. Especially if I use flour ground from soft white whole-wheat or from oat groats.
The other day I wanted to bake some cookies to take to an event. I had some flour in the refrigerator that I had ground a few days previously. It was mostly from soft white whole-wheat, but I had mistakenly ground some oat groats into it, which is why I hadn't used it.
But this flour would be perfect for Oatmeal Raisin cookies. That's what I baked.
I lined the baking pans with parchment paper.
The cookies came off the paper perfectly!
By the way, here's the cookie recipe:
Oatmeal
Raisin Cookies
Cream
together:
1
C butter, softened
1
C brown sugar
1
C granulated sugar
Add
and beat together:
2
eggs
1
tsp. vanilla
Dissolve
1
tsp. baking soda
in
1/3 C hot water;
Add
to mixture.
Stir
together, then add to above:
2½
C (10.7 oz.) flour (flour ground from oat groats, soft white wheat,
hard white wheat, hard red wheat, or any combination)
3
C oatmeal (old-fashioned rolled oats)
½
tsp. salt
2
– 3 C raisins
optional:
1
– 2 C semi-sweet chocolate chips
1
– 2 C chopped nuts, such as walnuts or pecans
Drop
onto baking sheet. Bake at 350°F
for about 10 minutes.
