It would be nice if you told us how many cookies these recipes make and just about how long they bake!

Hi Barbara,

Whenever I make cookies, I usually get different yields than a recipe says, so I find this information not to be very useful. Everyone makes their cookies a different size, and so the yield will always vary in every kitchen. Larger cookies will take longer to bake, and theoretically, the oven temperature should be lowered. Smaller cookies will bake in a shorter time. And in the long run, it doesn't really matter, because you can never have too many cookies ;-)

As far as how long to bake, every oven bakes differently. And even the same oven will sometimes bake the second batch of cookies more quickly than the first, because the oven temperature has "caught up" to the dial setting (unless you have a digital oven).

It's just not a good idea, when making cookies, to set a timer and walk away, and expect your cookies to be perfectly baked when you return.

Always check the cookies around the 8 minute mark (6 minutes for tiny cookies) and judge from there how much longer they will need to bake (and don't open the oven too much - just crack it open and have a quick look, or use the oven window). You might even find that the cookies are baking too quickly, and decide to turn the temperature down 25 degrees. So always keep an eye on things as they progress!

Hope this helps,

-- CM

Hi CM... WOW! I just want to say that you and your recipes are awesome! lol... I have been looking for a type of candy/cookie that my grandma used to make called prailines. Or at least that is what she called them... They had pecans in them and they cooked to be firm but when you bit into them they melted in your mouth with a really creamy texture... Any ideas? I keep looking through her old recipe books for that recipe... but she always kept most of her "special" recipes secret. About 6 years ago she had a stroke and was paralyzed and couldn't speak. When she passed, we lost a lot of history with her.