Blame the burnt ones on the cookie sheet.

Kim SchrettnerFinal Project

Period 9

QuestionHow do different types of cookie sheets effect the baking of cookies?

ResearchTypes of Cookie Sheets- aluminum*- carbon steel- steel- cast iron- glass- ceramik- nonstick- silicone*- stainless steal- tin*- insulated- wax paper

More Research-heavyweight metal cookie sheets offer better heat conductivity.-a stainless steel cookie sheet is a relatively poor conductor of heat. -carbon steel cookie sheets are much better at conducting even heat.-flimsy, cheap cookie sheets which warp in the oven at high temperatures and are likely to burn the cookies.-lightweight sheets conduct heat unevenly.-parchment paper can also prevent cookies from sticking, and it gives a more even result by helping to prevent burning.-aluminized steel sheets can offer both the weight of carbon steel plus the heat conductivity of aluminum.-reusable silicone cookie sheet can sometimes inhibit browning.-darker colored pans are more likely to burn cookies.-the most common temperature for all sorts of baking is 350 or 375 degrees. It is considered a "moderate" temperature and is used for the majority of things.-butter tends to make cookies brown too fast and oils and sprays tend to cause sticking.

HypothesisIf i use a silicon sheet over a light metal cookie sheet,then the cookies will turn out soft,and evenly cooked.The same will happen with any metal pan that is heavy and the color is light.But,if the pan is cheap,lightweight, or dark colored,then the cookies will turn out burnt and hard.

MaterialsI am going to use 3 different cookie sheets,all different types.I will use the same oven,the same cookie dough, and they will all cook in the same temperature for the same amount of time.All the cookies will be the same size as well.

Procedure-preheat oven to 325°F-separate cookies from each other(slice and bake)-set up 3 different trays(aluminum,silicon,tin)-put cookies on tray,equally align 8 per sheet-cook each batch separately-set timer for 18 minutes per batch-check occasionally -take out of oven and put on cooling tray-record texture,smell,and taste them

Documentation

Aluminum

TinSilicone

After Being Cooked

Silicone

Aluminum

Tin

ConclusionMy hypothesis was correct. The cookies baked on the silicon came out the best, and the cookies baked on the aluminum sheet came out the worst. The aluminum came out uneven, doughy, and somewhat undercooked even though they were in for longer then the preferred time(15 minutes). The tin cookie sheet was okay,but not great. The cookies tasted somewhat dry and brown on the bottom, they were also sort of hard. The cookies on the silicon sheet were baked evenly, moist, not too hard, and golden on the bottom. The information i got was all accurate, the aluminum and tin pans were both darker then the silicon, and they turned out worse. I did not use any butter, and none of the cookies stuck to the bottom of the pan.

Endingi had a fun time doing this project and

the cookies were fun to eat.the end(=