Doughy or Underdone
Here is a helpful solution for the common causes:
- Oven thermostats can change over time, requiring temperature adjustments by the baker or calibration by a professional. To assure the correct temperature each time you bake, always use an oven thermometer.
- Insulated baking pans are made with two sheets of aluminum with an air pocket sealed between them. Bar cookies baked in insulated baking pans often don't brown well. Try baking bars longer than called for in your recipe. Realize that most published recipes are not developed using insulated pans.
- Ideally, only bake one baking pan of bar cookies at a time, placing it on a rack in the middle of the oven. When baking two pans at the same time, rotate the pans from top to bottom and front to back halfway through the baking time.