Hi All - I recently started renting out a commercial kitchen for my sugar cookies. They have a Blodgett Zephaire convection oven in there. I cannot for the life of me make these sugar cookies sturdy enough for shipping in this oven. The cookies crack on top a bit and then the bottoms don't get brown at all though the rest of the cookie does and it's cooked through. When I bake the recipe in my oven at home I'm able to get pale cookies (which is what I want) with a light brown bottom that is sturdy. Does anyone have any experience with this oven in particular or have ideas for baking sugar cookies in a convection oven?
I've already tried changing the temperature and the time and tried different racks in the oven. I have no option to turn the fan off so I have it on low. Any help is appreciated. I'm basically driving myself nuts with this!
Convection ovens are notoriously awful for baking all kinds of cakes and cookies. Try dropping the oven temp even more. Cookies that I'd always baked in a conventional oven at 400 degrees, needed 320 degrees when baked in the demon convection. Good luck.
two ideas to try:
- add a pan of water in there
- shield the cookies from the moving air in a deeper pan or you could test with foil around the sides before you buy anything
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