When making cookies, if there is only 1 egg in the house and the recipe calls for 2 eggs, use 1 egg plus 1 tablespoon of water.
Always use a shiny cookie sheet. Dark or stained cookie sheets absorb heat and may over-brown cookie bottoms.
Make a badly discolored cookie sheet shine like new. Apply spray or brush on oven cleaner to the cookie sheet, the same way as for cleaning an oven. Let it stand for the recommended length of time. Rinse the cookie sheet, using paper towels; then use a soapy steel wool pad to bring back the shine.
Store soft cookies in airtight container and place a slice of bread in the container to keep the cookies soft. Store crisp cookies in containers with loose fitting tops.
When making cookies, cakes, etc., that require beating sugar with butter or shortening, add salt and baking powder/soda to the sugar and shortening mixture and beat well. This works as well as, if not better than sifting or combining with the flour.
To make perfectly shaped cookies, roll dough in a ball with wet hands, place on cookie sheet and flatten with the palm of your hand. Alternatively, use an ice cream scoop to measure out the cookie dough, and flatten the cookies with the damp palm of your hand
Use Egg Beaters in place of eggs. The cookies are just as good and you can eat the cookie dough.