Quote:
Originally Posted by GA Russell
I plan to soon purchase some cooling racks for freshly baked cookies.
Does anyone have any suggestions?
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We just let them cool on the aluminium baking sheets placed on the bench and it seems to work fine, even for crispy type biscuits. That to when they are just warm then we just put them in a loose pile to cool right off.
The aluminium cools very quickly and I think conducts heat away from the cookies likely as fast, and maybe faster than if they are on a rack (if the benchtop is granite, marble, etc. I would expect the cookies to cool much faster than on a rack). It also avoids handling the unset cookies (cookies are always soft inside when they come out of the oven until the cool enough for the fats to set).
On the metal sheets it does mean that moisture under each cookie cannot escape as readily as on wire rack but we have never found that to be a problem (whereas some loaves and bread cooked in a pan with a large area need a rack else they can sweat underneath).
Unless you are finding problems, or need to reuse the baking sheets immediately, or are using silicon non metal baking sheets I would suggest trying cooling on the sheets (as long as they are metal). For bread and loaves we use wire racks along the lines that Apache has suggested (but smaller).