You know how you hold your cookies down and put them in the refrigerator while you’re at work? This is how you cool your cookies. It’s what I do at home and it’s why I’m so obsessed with this cool rack. I use my food processor to chop up the cookies into a fine crumb, then I mix the chopped cookie crumbs with melted butter and let the mixture cool.
That’s right, the best part about this cool rack is that it has a cooling function. Basically, you melt your butter and then put it into a bowl of cookie crumbs. As the cookies cool, they’re trapped in the butter and the crumbs cool, making them easier for you to scoop out.
Cookies are one of my favorite foods, but I don’t use them very often because they get super soggy. The one exception to this rule is when I use them to cool your baked cookies in the oven, but they do so very quickly. I like how the cookie crumbs create a sort of ‘ice’ type texture, and it’s really easy to scoop out.
I haven’t tried this myself, but on the website www.cookiescraving.
In the past I have used cookies to cool cupcakes, because they have a large surface area and don’t get soggy as quickly. I just use an airtight container with a glass lid, and bake in the oven for 15-20 minutes. I also make a few other cookie recipes that I use to cool my cookies.
If you make cookie dough, and then bake it at 300 for 10-15 minutes at 400 degrees, the cookies will remain crisp and golden brown. The downside is that you’ll end up with a lot of dust that the cookies will stick to, but this is just an inconvenience.
One of the big draws of baking cookies is that they keep for up to two weeks. As long as you keep your cookies cold, they’re going to stay that way. So I keep my cookies in a cookie cooling rack and keep them in a cookie sheet. I cover the rack with a plastic sheet and have it wrapped in a towel. I then put the sheet inside a large bowl that I’ve filled with ice water.
I also keep my cookies in a cooling rack and a cookie sheet, a plastic sheet, and a bowl of ice water.