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Update: I stopped preheating my sheet pans and my cookies finally stopped burning on the bottom
Everyone in my baking group swears you have to chill your dough for 24 hours and bake on a cold pan, and I did that for two years. Last month my oven broke and I borrowed my neighbor's old gas one from 1988, and that thing runs so hot that my usual 350 for 12 minutes turned into charcoal in 8 minutes flat. So I tried something different. I let my sheet pans sit on the counter while the oven heated up, and I dropped the temp to 325. First batch came out with soft centers and barely any browning on the bottom. Second batch, same thing. Three weeks in and I have not burned a single tray. I think the cold pan thing works if your oven runs true, but mine does not, and nobody ever talks about matching your pan temp to your actual oven. Has anyone else figured out their oven runs hot and changed how they prep their pans? I want to know if this is just my weird old oven or if other people do this too.
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charliebarnes3d ago
Check if your oven thermostat is just plain lying.
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