Hi, according to most recipes, cookies should bake for 5 to 10 minutes, at most 15, however, it always takes me at least 20 minutes usually longer to bake cookies.
What is the deal here? Is my oven the cause of this, or am I applying them too thickly?
Which recipe is it? What is the cookie weight (size)? On what are you baking? What is the temperature of the recipe? Using a different thermometer, what is the temperature in your oven? Do you cook them cold or at room temperature?
Its all down to how you prepared your dough
If you did not balance the ratios well,
your cookies will take a bit longer on the oven
I think it could be a problem with your oven. You should recalibrate it to be more accurate. Sometimes, they could indicate a high temperature while in the real sense, it isn’t that high.
Perhaps you can confirm though a thermometer
I think the oven might be issue. It might not be reaching the correct temperature. I advice using an oven thermometer to check if your oven is calibrated correctly. If the temperature is off, you may need to adjust your oven’s settings or get it serviced.
In my opinion, it has something to do with your cookie thickness. If your cookies are thicker than what the recipe suggests, they will take longer to bake. Try making your cookies smaller or flattening them more before baking.
What baking sheet do you use. The type of baking sheet you use can affect baking time. Darker sheets absorb more heat and can bake cookies faster, while lighter ones may take longer.
I agree with esleystanley about the effect of different types of baking sheets with baking time. I therefore recommend experimenting with different baking sheets to see how they affect the baking time then pick the best one that bakes cookies faster.
Hey folks, I am not a good baker, but one thing I have observed with my cookies is that the time they take to bake varies depending on whether I use a silicone mat or parchment paper.
You should regulate your oven temperature.
They finish baking once you take them out. If you bake them right up until the moment when you feel they’re ready to eat, they’re overdone.
This is because you are either using so much excessive amount of flour or the dough has an excessive amount of liquids, which is the eggs or an excessively high amount of brown to white sugar ratio.
I appreciate the tip. Recalibrating the oven for precision seems like a sensible course of action. To guarantee consistent cooking outcomes, it’s a good idea to use a thermometer to confirm the exact temperature.
That’s a great point about cookie thickness affecting baking time. Adjusting the size or flattening them before baking could definitely help achieve the right texture and doneness. Thanks for the tip!