INGREDIENTS

INSTRUCTIONS

BAKING COOKIES: 1). Bake only one baking sheet at a time in oven for
best results. If cookies brown unevenly, rotate the baking sheet from
front to back halfway through baking. If you do use more than one
baking sheet at a time, switch them halfway through baking. Space  oven
racks 6" apart. 2). Make sure baking sheets do not touch sides  or back
of oven. 3). Allow baking sheets to cool between batches.  Dough will
spread on warm baking sheets. 4). For bar cookies, rack  should be in
center of oven. 5). Watch cookies carefully to avoid  overbaking. Check
them at the minimum baking time, then often to make  sure they do not
overbake. It is generally better to underbake than  overbake. 6). Most
cookies should be removed from baking sheets as  soon as they come from
the oven. Use a wide spatula to keep them from  breaking. 7). Cool bar
cookies in pan on wire rack. 8). Most cookies  should be removed from
cookie sheets immediately after baking. Cool  on waxed paper or paper
towels. Only use wire racks to cool cookies  that are firm. If cookies
stick to pan before you can remove them,  return to oven for a few
seconds to warm them for easier removal.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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