It lied. A teeny bit of oil is useful to keep the carmelizing sugar from adhering too much. A spritz with PAM or even just using more butter in the mix will do. PAM would let you make a lighter cookie tho.
I have learned not to trust Teflon for many reasons, that stuff's just weird. I usually use soybean oil spread (like margarine) to grease plain ol' metal cookie sheets. The soybean stuff's good for you actually, bonus while chowing down on coooooooookies ;)
There are also silicone baking sheets and the like, but alas, I do not own any yet.
=O They gave you fake teflon, and now that annoying american in me (yes I am still trying to crush him) says, SUE. Or you can give me tha pan and I will lick it clean for you ^.^ Mmmmmmm cookies. Oh and I just got a big jar of NUTELLA!!! YAY!
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no subject
Date: 2007-07-05 03:09 am (UTC)no subject
Date: 2007-07-05 03:11 am (UTC)no subject
Date: 2007-07-05 04:20 am (UTC)no subject
Date: 2007-07-05 10:11 am (UTC)I have learned not to trust Teflon for many reasons, that stuff's just weird. I usually use soybean oil spread (like margarine) to grease plain ol' metal cookie sheets. The soybean stuff's good for you actually, bonus while chowing down on coooooooookies ;)
There are also silicone baking sheets and the like, but alas, I do not own any yet.
I love you sister :)
no subject
Date: 2007-07-05 11:13 pm (UTC)no subject
Date: 2007-07-06 01:59 am (UTC)now come over one night when your in town and we'll make nutella cake!