Looking at underdone cookies makes about every baker disappointed. That moment when you put your hands, ready to taste that pretty little cookie you have spent so much effort making and the time waited to cool it only to realize it’s underbaked, is indescribable.
Today I will be sharing tips with you how to save these under baked cookies and salvage whatever effort you have put in! A word of warning is that the texture of the cookie might be slightly different. From my experience while testing the cookie time for the cookie recipes I develop, I noticed that the taste is more or less similar, if not the same. The texture will be slightly drier however, due to the increased amount of time available for water evaporation out of the cookie dough. That’s perfectly fine for me however, because I love crunchy cookies.
Another note is that the extra time and temperature when you re-bake your cookies again by placing it back in the oven will vary from recipe to recipe and I can only give you a general guideline. This is especially so when there’s different extents to which your cookie is possibly under baked or underdone.
An important disclaimer will be that since I do not have experience in trying out every single recipe, try the method I suggest for your under baked or underdone cookies simply because you want to attempt a last resort to salvage all the efforts you have placed in.
I am going out on a limb against popular opinions by saying, YES, it’s okay to place your under baked or underdone cookies back into the oven for a second bake. But here’s the condition: you would need to adjust the baking time and temperature.
I have done it before multiple times and I strongly advocate it’s possibility to save these underdone cookies. My motivation stems from my desire to prevent and minimize food wastage in the kitchen. Wastage in the kitchen can severely impact the environment too, indirectly. A small digression here, if you would like to know about simple and easy ways I implement to make my kitchen more environmentally friendly, you can read this other baking tip I have written here:Baking Tip: Easy Ways to be Environmentally Friendly as a Baker
Here are some general guidelines that I have tried with 160 degrees C, 170 degrees C and 180 degrees C.
In all scenarios, keep a constant lookout for the doneness of your cookies ( not too brown etc, signs of overcooked or burnt cookies should be constantly looked out for ). You might also want to rotate your trays.
Scenario 1: 160 degrees C
My cookies was underdone / under baked after a bake for about 7-8 minutes.
To save these cookies, I let them completely cool, and then bake them again in 160 degrees C for about 5 minutes, and then leave it in the oven after I turn it off. The remaining trapped heat in the oven will continue to cook the cookies.
Scenario 2: 170 degrees C
My cookies were underdone after a bake of 7 minutes.
To save these cookies, I did what I did to save the 160 degrees C, also letting them completely cool and then baking them in 160 degrees C for about 5 minutes. Turn the oven off, let the trapped heat cook the cookies.
Scenario 3: 180 degrees C
My cookies were underdone after a bake of 7 minutes.
To save these cookies, I let them completely cool first. Then continue baking them at 180 degrees C for 5 minutes. After which, turn off the oven, and again leave them in and let the trapped heat continue cooking them.
Do note that other factors will affect your bake time as well, such as size of the cookie batter used and the power of your oven. Alongside, although the ingredients of your cookie will also affect it slightly.
The best way to tell and iron down all these variables will be to diligently check constantly for signs of well done cookies, such as browning around the edges or the cookies being nicely golden brown. Yes, it will be tiring and requires extra effort. But when you taste success, pun intended, you will not regret it!
If your eggs come from a dubious source or have the possibility of introducing diseases such as salmonella, or if you are uncomfortable with the possibility of eating raw eggs please do not even attempt to sample the cookies. In such cases, you would have to just throw away these cookies unfortunately for the greater good of your health, for the sake of food hygiene. There’s really no incentive to have the risk of ending up in the emergency room for a batch of well done cookies.
Do try these methods out with the notes I have included and let me know if you are able to achieve success as well! Do include other recommendations for me too if you feel that this article isn’t comprehensive or if you do not agree with the article.
Hope it helps,
– Bakeomaniac, Javier Tan!
I am an experienced and passionate baker with a deep understanding of the science and artistry behind creating delicious treats. My expertise comes from years of hands-on experience in developing and testing various cookie recipes. I have dedicated time to meticulously perfecting the baking process, including troubleshooting common issues like underdone cookies.
One of the key aspects of my expertise is the ability to salvage underbaked or underdone cookies. I have not only tested this method multiple times, but I also advocate for it based on my extensive experience. I understand the disappointment that comes with putting effort into baking, only to discover that the cookies are not fully cooked. This has driven me to explore alternative solutions to minimize food wastage in the kitchen, aligning with my commitment to environmental sustainability.
In the article, I challenge conventional opinions by asserting that it is indeed acceptable to put underbaked cookies back into the oven for a second bake. I provide specific guidelines for adjusting the baking time and temperature, tailoring them to different scenarios based on degrees Celsius. These recommendations stem from my practical experience in rescuing cookies with varying degrees of underdoneness.
To demonstrate the versatility of my approach, I outline three scenarios with temperatures of 160°C, 170°C, and 180°C. In each case, I emphasize the importance of monitoring the cookies for signs of doneness, such as browning around the edges, to prevent overcooking. Additionally, I highlight the need to consider factors like the size of the cookie batter and the oven's power, which can impact the overall baking time.
While I acknowledge that the texture of the cookies may be slightly different after the second bake, I assure readers that the taste remains similar, if not the same. My dedication to minimizing food wastage is a driving force behind these recommendations, and I encourage bakers to adopt this approach as a last resort to salvage their efforts.
In conclusion, my expertise as a seasoned baker, coupled with my commitment to environmental responsibility, forms the foundation for the advice provided in the article. I invite readers to try these methods, incorporating the noted variables, and share their success stories or provide additional recommendations for a more comprehensive understanding of the topic. Happy baking!
