Thank you for posting this method of baking cookies. It has become my favorite. I let the cookies cool almost completely before I take them out of the pan, using a silicone spatula. I use a Jumbo muffin pan, just the right size for the cookie monsters around here. Here is a flavor variation I came up with; Rum Raisin Oatmeal. Starting with your favorite oatmeal raisin cookie recipe; (I agree, mixes are great) re-hydrating the raisins takes the cookie up a notch in chew and flavor. This is what I did; In a small saucepan that has a lid. Put 1/2 c. water, 1/2 dark rum, 1 T. honey, 1/4 tsp. vanilla paste, mix well. Simmer for about 5 to 8 min., do not put a lid on the pan, the idea is to let the liquid reduce a bit, and burn off the alcohol. Remove from heat and stir in about 1/2 c. or whatever your recipe calls for of raisins. Put the lid on the pan and set aside while you ready the other ing. Stirring occasionally. Let them steep for about 10- 15 min. or longer would be ok. Drain them over a bowl and reserve the liquid and use it in the cookie dough if needed, it is full of flavor. Even when I use a cookie mix I put an extra 1/4 tsp. of vanilla paste in the dough. I stirred in the moist raisins at the end of mixing the dough so as not to smoosh up the raisins. I also made the recipe with chocolate chips but the rum raisin flavor was overpowered by the chocolate, I thought. Safety tip; don't leave the rum liquid on the heat unattended.

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