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Why does nobody mention how much parchment paper changes a cookie bake
For 10 years I greased pans with butter and dealt with burnt bottoms on every batch at 375, then switched to parchment last month and haven't scraped a single cookie off since. Is there a downside I'm missing, or should I have made this switch way sooner?
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finley_flores283d ago
Watched my buddy fight the same battle with his sugar cookies for years. He finally tried parchment and now he won't shut up about it. Only real downside is you go through rolls faster than you expect.
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