I'm an enthusiastic, but not very good, cook and baker. And so I'm always on the watch for websites, companies, and products that can help me out (which is why I love Cook'n 9 so much - it's been a huge asset in my learning process).

In my search for basic how-to stuff, I've found the Prepared Pantry. I've mentioned them before. This family-owned business in Rigby, ID gives free classes, free ebooks, free products, and provides top-notch help (through their website, https://www.preparedpantry.com) on just about any topic related to cooking and baking.

The Prepared Pantry is also a test-kitchen - every recipe is tested rigorously and every product they sell is tested rigorously. So when they throw out advice, it's the result of their experiences. And what's ultra cool is that the owner of the company is the one who writes their ebooks - he takes the test kitchen data and puts it in written form for us!

And this leads me to today's topic: Cookie Know-How. With the holidays on our doorstep come lots of extra baking - cookies especially. The Prepared Pantry has a free ebook, Everything You Need to Know about Chocolate Chip Cookies, which I've been studying.

The introduction is especially helpful because it gives tips on just basic cookie-making, no matter the cookie. Here are a few things I've learned from this terrific ebook:

Because ovens all bake a little differently, no matter what the recipe says regarding baking time, the process must be monitored. The typical drop cookie is baked at 350 degrees, and some recipes call for about 12 minutes baking time. So the recommendation is to start looking at the cookie around 8 or 9 minutes into the baking. Add no more than 60 seconds at a time until you have the perfect cookie. The pros say even 1/2 a minute makes a big difference, so calibrate carefully.

THEN, once you discover the perfect time for the cookie you're making, note that time on your recipe card, in the cookbook, or on your Cook'n 9 recipe.

Cookie sheets should be cooled between each batch because a warm sheet reduces baking time for the dough - it'll get baked to the perfect stage BEFORE the time you set is up. This is why many cookies come out over-done.

Bake the same number of cookies on the sheet each time. Adding more dough dollops increases the amount of time all the cookies need to bake. This is why many cookies come out under-done.

The best cookies are fresh cookies. You can refresh cookies by warming them in an oven preheated to 325 degrees. Check them - you only want to warm them, not re-bake them.

You increase your chances of ending up with a perfect cookie if you use the right tools - the right baking sheet, to be specific. Never use aluminum or silver-colored pans. They reflect heat rather than absorb it. Most cookies need to cook from the bottom as well as the top. With a reflective pan the tops bake and the bottoms don't, so cookies end up overbaked. (Grrrr-this is my result all the time! Now I know why.) And the insulated cookie sheets? Prepared Pantry doesn't like 'em at all.

What do they recommend? Those with hard, anodized non-stick surfaces. They're darker so cookies will bake a little quicker - again, baking times need adjusting and cookies need watching. They sell them on their site now for between $13 and $11.50, depending on size.

If a recipe calls for cocoa, know this: The quality of the cocoa and the amount of cocoa butter in the cocoa makes a dramatic difference. Most grocery store cocoa is only 8%-10% cocoa butter - don't use these types. You want cocoa with at least twice that amount. (The cocoa Prepared Pantry sells is 24% cocoa butter.) Also good to know: The flavor of cocoa is dependent on the type of beans and the processing method used. A hunt for a superior cocoa is well worth the time and price you'll pay.

I could go on and on with all the things I've learned about cookie making from reading this free ebook. But here's my plan - you might consider this as well: I'm going to add this ebook information into my Cook'n Cookie Creations book. Then I'll always have it right at my fingertips. I love consolidating stuff.

Now let's go bake. With these tips we have a good start for some successful and pleasant holiday baking. This is know-how we just don't want to be without!