it's official

i prefer cookies baked on stoneware. overall they're softer and smoother. the bottoms don't brown anymore than the tops because of the whole "even heat" thing they rave about at the pampered chef shows, so there's no crusty bottom. i'm not saying a crusty bottom is bad, but i prefer a cookie to be chewy all the way through. i'm not sure what you'd need to do to get a crispy cookie off a stone. keep increasing the bake time, i suppose. but i'm a soft cookie kind of person. so these were fabulous.

i originally thought the ones one the stone stayed puffier, but as they cooled that evened out.

i made four kinds of cookies today: mrs. fields (a chocolate chip, oatmeal goodie), grandma's peanut butter, snicker doodles and gingerbread butterscotch. the only one i'd recommend baking on a metal tray is the peanut butter. the ones from the stone were a little too soft. though i may have been able to fix that with some extra time in the oven.


my "sampler" plate. i mean, i had to try them all to have a real experiment.

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'becca is taking cookies for her family tomorrow.