Using a Baking Stone

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.

My Trusty Baking Stone

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.

Ready for the Oven

Benefits of Using a Baking Stone:

1. Baking stones retain heat. This leads to less heat loss when you open the oven to check on your baked goods
2. Baking stones heat more evenly. This leads to more evenly baked cookies in any oven in comparison to aluminum cookie sheets
3. 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.

Retaining heat in the Oven as I peek

Tips & Pointers

1. 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.
2. 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. 

Finished Cookies

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