What Happens If You Don't Let Your Baking Sheets Cool Between Batches

Warm, gooey cookies make for an amazing treat, whether they are enjoyed fresh out of the oven, topping an ice cream sundae, or swirled with brownie batter for a tray of brookies. In fact, they've been enjoyed by people all around the world since around the 7th century, according to What's Cooking America. From classic peanut butter to oatmeal raisin, or funkier flavors like red velvet and chocolate stout with Irish buttercream, there's a recipe out there for everyone to enjoy.

When you're baking a big batch of cookies for a party, you probably want to get a high volume of treats baked as quickly as possible, so you don't wind up spending your whole day cooped up in the kitchen. But if you are working with a limited number of baking sheets, you will need to take some extra cooldown time to make sure the second group bakes correctly.

No one wants burnt bottoms

Once you take the baking sheet out of the oven, you will need to use oven mitts to carefully handle it — the metal will be hot from baking in the oven's high temperatures. Once you've set it down to cool, it can be tempting to get the cookies off the tray so you can bake more. But simply moving the parchment paper off the tray and replacing it with a new piece to bake cookies on may not be the best move for the perfect batch.

Because the tray will still be warm, your dough could start baking as soon as you set it down on the tray. If you bake the second batch for the same amount of time as the first, it could wind up more burnt, according to Reader's Digest. If your goal is to get your cookies fully baked but still soft, you will want to make sure you allow the trays enough time to cool between batches in order to prevent them from overbaking.