Parchment paper is a life-saver in the kitchen. I use it for many purposes when baking cookies and cake batters. Baking-parchment is a coated paper, similar to heavy tissue paper, but can withstand heat and has non-stick properties. Reynolds makes a high quality parchment paper.

Avoid Splatter:
When preparing cookie dough with mixers, you can eliminate splattering with the help of parchment paper. Eliminate this problem by cutting a round piece of parchment paper larger that the size of your mixing bowl. Poke two holes in the center of the paper that are the same distance apart as the beater openings on your mixer. Place the beater stems through the holes and into the beater base. When you’re mixing, the parchment paper will prevent the batter from splattering out of the bowl.

Tip for Preparing Dry Ingredients:
Measure all of your dry ingredients onto a sheet of parchment paper before adding them to a mixing bowl. After your baking ingredients are on the paper, fold it in half and pour the contents into your workbowl.

Parchment in the Oven:
Use parchment paper over wax paper. Wax paper is prone to tearing and is not impervious to grease and moisture and begins to melt at relatively low oven temperatures. Parchment paper is a bit more expensive than wax, but it can sometimes be reused and holds up better when baking cookies. Make sure the parchment paper is not overlapping the cookie sheet, as the ends can brown in the oven. Cut the paper it the size of the bottom of your baking pan.