Dimpled Cookie Sheets and Pumpkin Cookies

Pumpkin. It’s everywhere. I don’t normally go crazy with seasonal things, but even I can’t resist pumpkin.

I received a dimpled cookie sheet from Black’s Bakeware to try out, so I decided to make a batch of Pumpkin Oatmeal Chocolate Chip cookies.

The cookie sheet is unique in that it has small, perfectly spaced dimples in it. The dimples create a small air pocket underneath the cookies that prevent cookies from sticking to the pan or burning. When I first heard about the cookie sheet, I was skeptical. All products claim to be the greatest and the last one you’ll ever need to buy. So, I made some cookies. 

The dimples made putting the cookie dough on the sheet easy. Since there are 12 dimples and they are perfectly spaced, you know exactly where to put the dough. Not that it’s super had to put dough on a cookie sheet, but we’ve all had times when our cookies run together into big blobs. 

When the cookies were came out of the oven, they did almost slide off the sheet. I didn’t even let them cool a minute or two. I took them straight off to put onto the cooling rack. The cookies came off with no problems. No cookie bits were left on the sheet. It was surprisingly clean. I made 4 batches of cookies and each batch came off the cookie sheet as easy as the batch before. The bottom of the cookies weren’t brown at all. They were a uniform color all over.  The dimples also allow the sheet to sit off the counter, allowing it to double as a cooling rack. Pretty clever. 

The owner of Black’s Bakeware, Charlie Black is a veteran. All the products are produced in the United States and made of PFOA free, air-craft grade aluminum. The sheets are dishwasher safe and will never rest. The cookie sheets are currently sold on their website. A Kickstarter campaign will be started soon to fund distribution.

And the cookies? They were pretty freaking good. 

Pumpkin Oatmeal Chocolate Chip Cookies

2 cups flour
1 1/3 cup oatmeal
1 tsp baking soda
1 tsp cinnamon
1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup pumpkin
1 tsp vanilla extract
1 egg
1/2 tsp salt
1 cup semi-sweet chocolate chips

Mix first 4 ingredients in a bowl. In a separate bowl, mix butter and sugars until fluffy. Add pumpkin, egg, vanilla, and mix well. Mix in first dry ingredients until well blended. Drop onto a cookie sheet. Bake at 350 for 15 minutes (depending on oven). Makes 4 dozen cookies.

I was given a cookie sheet to review, but all thoughts and opinions are my own.

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