Over the years, I have tried to perfect my cookie baking. Through trial and error and lots of cookies later, I think I am on the right track, so here are tips that may be helpful for you.
1) Choose cookies that can be frozen for a few weeks.
2) Convection baking results in really beautiful cookies because of the even air circulation; if using this feature, reduce temperature by 25 degrees.
3) Use heavy-duty rimless baking sheets for even heating.
4) Measure ingredients correctly; glass measures are for liquids and metal or plastic are for dry ingredients.
5) Be sure that butter and eggs are at room temperature before beginning to bake. They will combine much better with the dry ingredients. If pressed for time, place cold eggs in a bowl of very warm water and zap the butter in the microwave for a few seconds.
6) Use parchment paper for lining baking sheets.
7) Rotate the baking cookies from bottom rack to middle rack for even browning and only bake two sheets at a time.
8) Use a cookie scoop for loose batters.
9) Sticky ingredients like molasses or honey will flow easily out of measuring cups if the cup is sprayed first.
10) Cool cookies completely on cooling racks in single layers.
11) If freezing cookies, wrap them well in groups of 4 to 6 in Press’n Seal; place them in plastic storage bags. This will eliminate any ice crystals forming on the cookies and keep out odors.
12) For frosted cookies; freeze them unfrosted. Frost when defrosted.
13) For hand-formed sticky cookies, dip your hands in water first.