To wind up my monthlong look at oatmeal cookies, today I am bringing you some great cookie-baking tips from the folks at Quaker Oats.

When it comes to the perfect oatmeal cookie and how to bake one, they are the oat experts.

Ingredients & measuring

- Use quality ingredients and measure accurately. Follow the recipe exactly.

- Fat - Margarine, butter and vegetable shortening all can be used to make cookies. The fat you select will affect texture and flavor. Butter gives cookies a delicate flavor and tender or crisp texture, depending on the cookie. Cookies made with margarine have a similar texture and appearance but lack the flavor butter provides.

Used alone, shortening adds no flavor of its own and results in a cookie that is more crunchy and crumbly, or more soft and cakelike, depending on the cookie.

- Sugar - Adds sweetness, affects texture and color. The larger proportion of sugar to flour, the more tender and crisp the cookie. Brown sugar gives cookies a darker color.

- Leavening - Cookies made with baking soda tend to spread more. Those made with baking powder "puff up" and are more cake-like.

- Oats - In most recipes, either quick or old-fashioned oats may be used. The old-fashioned oats add more texture. Do not substitute instant oatmeal.

- Use dry measuring cups for dry ingredients such as flour; spoon into cup and level off top with edge of metal spatula. Don't sift flour unless the recipe tells you to do so. To measure brown sugar or shortening, pack firmly into cup; level top with spatula.

- Use a transparent (glass or plastic) measuring cup placed on a level surface to measure liquid ingredients such as milk. Pour in liquid and read measurement at eye level for accuracy.

- Use measuring spoons to measure small quantities of liquid and dry ingredients. Use a metal spatula to level dry ingredients.

- Most recipes are developed to use large eggs.

- Grease cookie sheet or baking pan only if recipe directs. Then, use a paper towel to apply just a thin layer of shortening or butter. Or, lightly coat with vegetable oil cooking spray.

- Bright, shiny cookie sheets and baking pans will prevent cookies from becoming too dark on the bottom. For more even baking, use cookie sheets without rims or shallow rims.

Mixing and dough

- Generally, cookie dough can be mixed by hand or with an electric mixer. For easier mixing, let butter or margarine stand at room temperature to soften. If you find yourself in a time crunch, microwave for 15 to 30 seconds until softened. It should be soft enough to blend easily with other ingredients. Butter or margarine that is too soft or melted will change the texture of the cookie.

- Once dry ingredients have been added, don't beat vigorously or overmix - or cookies may be tough.

- For drop cookies: For cookies with a uniform size and shape, use two teaspoons or one teaspoon and a spatula to scoop and push dough onto cookie sheet in evenly spaced mounds. For larger cookies, measure by rounded tablespoonfuls or quarter-cupfuls. Baking time will need to be increased. (I use a small food disher; it looks like a mini-ice cream scooper.)

- For rolled cookies: Work with one portion of dough at a time, keeping remainder covered and chilled. For convenience, portion dough before chilling. Roll out dough on lightly floured surface to an even thickness; start from center and roll toward edges. Using cookie cutters or a sharp knife, cut out shapes as close together as possible. Simple cutters with thin sharp edges give the best results. Use a pancake turner or wide spatula to transfer cookies to cookie sheet. Chill scraps before re-rolling.

- For refrigerator cookies: Chill dough thoroughly before slicing. Use a sharp knife, cutting slices thin for crisp cookies, and thicker for softer cookies. Use a back-and-forth sawing motion to help cookies retain their shape.

- For pressed cookies: Use a cookie press or pastry bag fitted with a fluted or star tip to get dough onto cookie sheet. The dough should be at room temperature unless recipe directs otherwise.

Ready to bake and cool cookies

- For best results, use the correct size cookie sheets or baking pans. All sheets/pans should be at least 2 inches from sides, back and door of oven so the air can circulate.

- Preheat oven 10 to 15 minutes before baking the first sheet or pan of cookies.

- When placing dough on cookie sheets, allow sufficient space between cookies, usually 1 1?2 to 2 inches unless recipe directs otherwise.

- For more even baking, position oven rack in center of oven and bake one sheet of cookies at a time. If you prefer to bake two sheets, space racks so oven is divided into thirds and rotate baking sheets halfway through baking.

- Your best guides are time and appearance. Always use a timer and check for doneness after the minimum time stated in the recipe.

- Drop, rolled and refrigerator cookies can range from delicately colored to medium golden brown in color, depending on the cookie. If you like a softer, chewier cookie, you may want to reduce the baking time by a minute or two.

By Beverly Munguia
Wednesday, August 29, 2007