|Chocolate Fudgey Oatmeal Cookies & Milk|
Despite my obsession with all things cupcake I decided it was time to venture out in the baking world and try something different. Nothing brings out childhood nostalgia like warm cookies and a glass of milk. So on a cold rainy gloomy day like today I decided to whip up a batch of Chocolate Oatmeal Cookies.
A friend of mine introduced me to the idea of using a baking stone for cookies rather than aluminum cookie sheets. I was a little apprehensive at first. After all I had spent my entire brownie-girl guide years learning to bake on aluminum cookie sheets. I’d achieved many baking badges using this method and was a little skeptical to try something new.
One batch of cookies and I was hooked. The cookies turned out soft and chewy with evenly browned bottoms. Since that day I have never looked back and continue to bake all my cookies using my trusty baking stone.
Benefits of Using a Baking Stone:
- Baking stones retain heat. This leads to less heat loss when you open the oven to check on your baked goods
- Baking stones heat more evenly. This leads to more evenly baked cookies in any oven in comparison to aluminum cookie sheets
- Baking Stones are naturally non-stick. Forget those chemical cooking sprays and disposable parchment paper. Using a stone is better for your health and the environment.
- Preheat the stone before use. You will get better cookie results if the stone is heated before adding your dough balls. I stick mine in the oven while its preheating.
- Avoid soap. Overtime your baking stone will ‘season’ and absorb the oils and flavors of your previous baking. Preserve this by using a plastic scraper and water to clean stone instead of soap.
Side Note: The baking Stone I use is from pampered chef. I find it is an excellent quality one and the perfect size for baking cookies... It is available here