- A lot of people just assume you can put any cookie dough or batter on an upturned pan and it'll come out right. As many of us have learned, that's not quite the case. All doughs and batters expand, but some do so differently than others. Generally, Chocolate Chip Cookie dough is very sticky, it expands and spreads a lot when cooking, and it's quite greasy. Sugar Cookies on the other hand are usually less sticky, less greasy, and they more or less keep their shape.
- The amount of cookie dough placed on the pan makes a difference too. I know my first thought would have been "I want a good thick bowl, I'll put a lot of dough." Well, that doesn't really work. All the extra dough just "melts" and slides off and goes all around the pan. Here the old adage "Less is More" really rings true.
- Choose your dough wisely. If you can roll the dough with a rolling pin (and not have all the dough stick to the counter and the pin), it'll probably work. Cookie recipes where the instructions say to "drop by rounded teaspoons" generally won't work, the dough is too soft and will melt all over your pan. You can try adding extra flour to the sticky doughs, but be careful there as too much flour will make your cookie taste...floury.
- Limit the amount of dough you place on the pan. This recipe said to roll the dough out to 1/8" thickness. That seems really thin, but it lets the dough cook thoroughly all the way through at the same time so there was no running.
- If you want chocolate chips in the sugar cookie recipe, you either have to roll the dough a little bit thicker (mine was about 1/4" thick) or you need to use mini chocolate chips (and then you'd be able to roll the dough more thin).
- Let the bowls cool for at least 5 minutes before trying to get them off the pan. Once they had cooled some, I slid a paring knife under the bottom edge and gently lifted up. The bowls came right off the pan, no problem. Other things that helped make the bowls easy to get off the pan was spraying the pan with cooking spray before cooking, and then the dough was fairly well floured from rolling it out.