@ elianna, the three pan rule is also because you want your pans to be on the cool to cold side before you drop the batter down and into the oven. Mostly it's an alternating or rotation deal: one in the oven, one you're prepping and one that's cooling down. Try keeping your batter in a metal bowl and have it chilled at all times. When you're not scooping, it should be in the fridge. Or, if you've got it all scooped out, throw one pan in the oven and another in the freezer till the first batch is done and cooling. While the second is baking, chill the third pan in the freezer and move the cookies from the first pan off to a wire rack. I did this today and it all worked like a charm. This also might help those of you who are experiencing spread issues. Keep in mind the time of the year and how humid it is out. Keeping your droppings on the sheet in the freezer for even five minutes before you throw them in the oven can make a huge difference between plump cookies and flat, burnt saucers you can't remove with a jackhammer. Good luck, everyone! EXCELLENT advice,Stacey - TX -PJH

• Reply