claire wrote on 19 Dec 2006 in rec.food.baking

> Hi,
>
> I bought a new convection oven just before Thanksgiving...Southbend
> Marathoner Gold Half-size electric convection oven (10 rack), and I'm
> having some difficulties adjusting the time and temperature differences
> for my cookie recipes. I have lowered the oven temperature 50 degrees,
> and shortened the baking time by about 2 minutes, which has seemed to
> work. The cookies, baked at the regular temperature, or even at only
> 25 degrees lower, were cooking too fast. The major problem I have now
> is that the cookies are spreading too much. Do you think I need to
> adjust the amount of leavening I have in the cookies, or is there
> something else I'm missing?
>
> Thanks,
> Claire
>

Have you considered putting the 'oven ready' cookies in the fridge to chill
prior to baking....that's a trick I learned from watching Martha Stewart.
Chilled cut cookie dough keeps a better edge and crispness to their shape.
Also the easier the shortening melts the more the cookies will spread.
Cookies made with butter will spread more than cookies made with something
that has a higher melting point...say crisco.