Should I use bake or convection bake for cookies?

Online Answer
Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it's the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection.
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Your baked goods won't stick to it, and when you're done you can throw out the parchment instead of washing the pan. If you have no parchment paper, you can still bake – you'll just have to be a bit more creative..
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So one way to get the best of both: Use half butter and half shortening. By the way "butter" here is butter. Real butter, not margarine.
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If a recipe calls for a tablespoon of baking powder, you'll want to substitute with a teaspoon of baking soda. You'll also want to add 2 teaspoons of vinegar or lemon juice to your batter.
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Use a Baking Sheet and Deconstruct Your Bird Place the turkey breasts, skin side down, into an oven-safe, nonstick skillet in the oven and roast for 30 minutes to get a head start on browning the skin. ... Place your browned breast and leg quarters over top the rack and roast until fully cooked.
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If you can eat right out of the cookie cutter, that's probably the very cutest, but if you need more hearts than you have cutters, you can get the egg out by cutting all the way around with a butter knife. You can also make fried eggs and cut out heart shapes.
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