The Best Ovens for Cookie Baking

It’s been said that the convection oven is the best one for baking cookies. Why? Because convection ovens circulate air better than standard ovens. This allows the cookies to bake more evenly. But you do have to make some adjustments if you’re going to use convection heat.

You’re going to need to subtract around 30% of the cooking time for your cookie recipes. That can vary so don’t make that your absolute. You should judge by checking your cookies often. You will want to make your cookies smaller in a convection oven than in a regular oven. And you’ll want to put your oven racks in the lowest position. As heat rises, it will bake the cookies, perhaps even more than you would like. So start baking with the racks at the bottom level. You can always move them up once you get the hang of how your particular oven distributes heat.

Cut down the cooking time no matter what. Just placing your cookies in a convection oven and walking away is going to leave you with unsatisfactory cookies. They’ll be burnt beyond recognition by the time you get back to check on them. Stay nearby and check after about seven minutes. This is especially important if you're making cookie party favors because you want them to turn out perfect. Just remember that every time you open the oven door, you’re letting heat out and that will add to the cooking time. So use the light on your oven and peek through the door.

You can, of course, take the cookies out sooner with a convection oven. But you can also turn the heat down. So, for instance, if your recipe calls for cookies to bake for 12 minutes at 350 degrees, try 275 for the 12 minutes. You’ll still have to check on them, but you’ll be able to leave them in for the recommended time most likely.

Don’t overcrowd a convection oven when baking. The whole point of convection is that it moves air around better so that food cooks faster. If you crowd the oven with too many sheets or cookies, you’re going to lose out on those benefits. Metal sheet pans are ideal for convection ovens since they have a low profile and air can move around them when they’re filled just right.

Some recipes are designed with the convection oven already in mind. So use these types of recipes if you want to be sure of cooking times. Otherwise, just play around and see what your convection oven can do.

Ingredients

1/2 cup (1 stick) butter or margarine, softened

1/2 cup confectioners' sugar

1 teaspoon grated lemon peel

2 teaspoons lemon juice

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup cornstarch

1/4 teaspoon salt

4 teaspoons water

24 pecan halves

How to make Lemon Meltaway Cookies

1. Preheat convection oven to 375°F.

2. Combine butter, confectioners' sugar, lemon peel, lemon juice, and vanilla extract in a small mixer bowl. Beat until fluffy. Combine flour, cornstarch and salt; add alternately with water and beat until well mixed. Drop mixture by rounded teaspoonfuls onto two ungreased round metal trays. Press pecan half on each cookie.

3. Place one tray on each metal rack. Cook in convection oven 12 to 14 minutes at 375°F, or until light golden brown. Remove cookies to cooling racks.

Once they are nice and cool, place them in a cookie tin so they will stay fresh.