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Old 01-29-2006, 03:58 PM   #1
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Adjusting time / temp when using Silpats?

I just got a set of Silpats and I'm attenpting to make Toll House Cookies. I baked the first sheet at 350 for 11 minutes and they came out flat as a pancake and gooey. Do I need to change baking time or temp to get a good rise out of the cookie?

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Old 01-29-2006, 04:56 PM   #2
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Not sure, Chris. I use my Silpat when I remember to use it, and I don't think I've done tollhouse using it.

Tollhouse cookies have a lot of fat (marg or butter) in them, and it could be that you need that contact w/metal to heat up and bake some of the "gooey" out. I suspect that Silpat insulates from some of that and you need to get your cookies hotter (via contact with a hotter cookie sheet) so they don't spread so badly.
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Old 01-29-2006, 08:16 PM   #3
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everytime I made tollhouse cookies, mine spread to much also.. I switched to butter flavor crisco ( I know, not good for you) and I refrigerated the dough for several hours or overnight, and they did not spread as much :)
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Old 01-29-2006, 09:37 PM   #4
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Yea, I think you're right. I also forgot to mention that I am using Airbake cookie sheets in conjunction with the Silpats. I'll bet the bottoms don't get nearly as hot as they should this way.
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Old 03-12-2006, 12:01 AM   #5
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stupid question but what's a silpat?
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Old 03-12-2006, 12:10 AM   #6
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If you use butter, the cookies tend to spread, as Debbie said. That's because butter has a very low melting point so it starts to melt, causing the cookie to spread out before the dough has a chance to set.

You can switch to butter flavored Crisco or, stick with the butter and take the following steps:
  1. Chill the batter before placing them on the cookie sheets.
  2. Chill the cookie sheets.
  3. Bake the cookies.
  4. Keep the dough in the fridge between batches
  5. Re-chill the cookie sheets between batches.
With the butter and the cookie sheets colder, the butter is slower to melt, giving the cookies a chance to set before they spread.

A silpat is a silicone impregnated liner for a cookie sheet that is very slippery and is used in place of parchment paper to keep baked goods from sticking.
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Old 03-12-2006, 12:27 AM   #7
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Thank you for the explination Andy. I've seen those, just didn't know that's what they were called.
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Old 12-20-2006, 06:05 PM   #8
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silpats

The Silpats say not to use with an insulated cookie sheet. I use a heavy jelly roll pan and my cookies have turned out great (so far) :) Good luck!
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Old 12-20-2006, 09:22 PM   #9
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Quote:
Originally Posted by robinz
stupid question but what's a silpat?
I have the same question. I'm assuming it is a sheet of that bakeable silicone that you see in alot of new bakeware.
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Old 12-20-2006, 09:23 PM   #10
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Refrigerate the dough. The problem is not the silpats.
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