Welcome! good news.

Hey all. Hope you are here because you either love me, or my cookies! I think either one is a good choice. However, I am a lot more than cookies! I will post here about my life, baking and cooking especially.

I have recently been struggling with recipes that have been in rotation for years all of a sudden failing. Not completely failing, like salt instead of sugar, but subtle changes that leave me feeling a bit of a failure. Most frustratingly my cookies have been falling flat, despite buying all new ingredients, a thermometer, and experimenting with different temperatures and mixing techniques. Finally, after weeks of frustration, I have discovered the problem. THE PAN. even though I purchased a bazillion professional half-sheet pans, the most reliable for tall, chewy cookies is the crappy dark metal sheet pan you can get at safeway when you realize that your roommate aped yours when she moved out.

This theory is about 85% confirmed, but won't be 100% till i try my half-sheet pans without parchment. Methinks (mehopes) that this is the issue rather than the pan which would be GREAT, so when I am baking more than one batch of cookies (try 5 at a time) I can rely on more than two cookie sheets.

Intriguing, right? Well, I feel accomplished. (So, there.)