For example, you can test the doneness of peanut butter, oatmeal, and other drop cookies by using this method.
If your bar cookie recipe calls for placing the topping on towards the end of baking, you’ll need to keep close watch on the crumbles to make sure they don’t burn. The cookie’s interior is usually fully cooked by this point. [3] X Research source
Taking cookies out of the oven at this stage will make them softer and chewier. Whereas, overcooking can create brittleness. [5] X Research source
This is an especially good method to use with dark cookies, such as chocolate or gingerbread, where coloring isn’t the best indication of doneness. [7] X Research source If you choose to use your finger to test, make sure to be very careful or you could get burned by the baking sheet. If you are working with a fragile cookie, like shortbread, test them by pressing lightly into the center instead of the edges. This will lower the likelihood of them breaking up upon contact.
Be very careful when lifting or you could split the cookie in half. This method works well for sandies, spritz, and other pale colored cookies.
It’s important to use wood skewers or toothpicks. Metal ones do not work as well as the crumbs will simply slide off.
Make sure that the timer’s buzzer is loud enough, so that you’ll hear it wherever you are in the house.
Be aware that this isn’t something you’d want to do throughout the entire cooking time, just at the very end. Opening the oven does change the interior temperature.
Baking at lower temperatures might make your cookies completely crunchy, without any chewy bits.
