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"My cookies always come out hard and tough.   To prevent cookies from becoming hard and tough, avoid adding more flour than necessary to the cookie dough or batter. Also, avoid overmixing once the flour is added. My cookies never seem to bake evenly.   For even baking, be sure to shape cookies to roughly the same thickness. My cookies are always too brown on the bottom.   If you have a problem with your cookies being too brown on the bottom, avoid dark-colored cookie sheets. Instead, use heavy-gauge metal cookie sheets with a dull finish (aluminum is ideal). My cookies always seem to melt on the cookie sheet.   When baking cookies in batches, cool the cookie sheet to room temperature before placing more cookies on it. (You can do this quickly by running the bottom of the sheet under cool water for a few seconds.) A hot cookie sheet will melt the dough. If the recipe calls for greasing the sheet, re-grease for each batch. I always burn my cookies.   To avoid overcooking, check cookies at the minimum baking time suggested in the recipe, and then watch them closely during their last few minutes in the oven. Also, after baking be sure to remove small cookies from cookie sheet to wire rack right away because they&amp;#039;ll continue to bake on the hot sheet. My drop cookies always seem too soft.   Straight from the oven, most drop cookies are too soft to handle. Let them cool for a minute before transferring to a rack. My cookies always seem to spread too much when I bake them.   You may be greasing the cookie sheet when the recipe doesn&amp;#039;t call for it or your cookie sheet may be too warm. My cookies never seem done in the time the recipe suggests.   If the recipe says to preheat the oven, allow at least 10 minutes for it to reach the correct baking temperature. Also, check your oven temperature with an oven thermometer. To do this, place the thermometer in the center of the oven. If the temperature in the oven doesn&amp;#039;t match the one on the oven dial, you may need to adjust your oven dial to compensate for a too-hot or too-cool oven. I always end up with a bunch of dough scraps when I bake.   Always start cutting at the edge of dough and work toward the center, cutting cookies as close together as possible to minimize scraps. When I transfer my cookie cutouts from the cutting board to the cookie sheet, they always become misshapen.   Transfer fragile cookies from board to cookie sheet with a pancake turner. If your dough is particularly soft, roll it right on the cookie sheet instead of a cutting board, and chill the rolled dough. After it&amp;#039;s chilled, cut out the cookies and transfer them to another cookie sheet, spacing them properly. My cookies become soggy and lose their shape when I try to cool them.   Don&amp;#039;t overlap cookies on a wire rack or place them on top of each other \u2014 this will cause them to become soggy and out of shape. My cookies become hard right away, so my family doesn&amp;#039;t like them as much the next day.   Placing a slice of bread in the cookie jar can soften cookies that are too hard; change the slice every other day. A bread slice will also keep soft cookies soft, just as it softens hardened brown sugar. I always over- or undercook my bar cookies.   To test bar cookies for doneness, insert a toothpick into the center of the pan; it should come out clean (unless the recipe specifies otherwise). Other cookies are done when they&amp;#039;re firm at the edges. My bar cookies always crumble.   To prevent bar cookies from crumbling, always cool them in the pan before cutting. I like to give cookies as gifts, but they always get destroyed when I&amp;#039;m transporting them.   Wrap cookies in a tight-fitting container as soon as they&amp;#039;ve cooled off. Line the container with waxed paper or plastic wrap, and place a thick cushion of crumpled waxed paper on the bottom. Then pack the cookies in pairs, back to back, with waxed paper in between. You can also wrap cookies in plastic wrap or aluminum foil. Place the heaviest items on the bottom and arrange layers with waxed-paper cushions, including one at the top of the container. I need to send a holiday care package, but don&amp;#039;t know how to pack it properly.   Pick sturdy cookies that are &amp;quot;good travelers.&amp;quot; Then wrap, package, and mail them as soon as they&amp;#039;re cooled. Use a container with a tight-fitting lid that is only slightly larger than the contents. Line the container with waxed paper or plastic wrap, and place a thick cushion of crumpled waxed paper on the bottom. Then pack the cookies in pairs, back to back, with waxed paper in between. Place the heaviest items on the bottom and arrange layers with waxed-paper cushions, including one at the top of the container. Seal with strong adhesive tape. Place the container of cookies in a similar-size box and address the package with waterproof ink. "^^<http://www.w3.org/2001/XMLSchema#string>
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