To test bar cookies for doneness, insert a toothpick into the center of the pan; it should come out clean (unless the recipe
specifies otherwise). Other cookies are done when they're firm at the edges.
If your cookies seem to spread too much when you bake them you may be greasing the cookie sheet when the recipe doesn't call
for it or your cookie sheet may be too warm.
To avoid overcooking, check cookies at the minimum baking time suggested in the recipe, and then watch them closely during
their last few minutes in the oven. Also, after baking be sure to remove small cookies from cookie sheet to wire rack right
away because they'll continue to bake on the hot sheet.
When baking cookies in batches, cool the cookie sheet to room temperature before placing more cookies on it. (You can do this
quickly by running the bottom of the sheet under cool water for a few seconds.) A hot cookie sheet will melt the dough. If
the recipe calls for greasing the sheet, regrease for each batch.
For people on special diets try using a sugar substitute instead of sugar.
For more variations, just add nuts, raisins, craisins, chocolate chips, coconut, candied fruit or any other additions.
For spicy cookies add cinnamon.
Boilng the raisins makes a very delicious moist cookie.