It would change a little bit because you will lose moisture in the baking.
No, stainless steel cookie cutters can be safely heated to any oven temperature as long as the cookie cutters have no plastic parts.
Altitude should not affect oven temperature but it will affect how much your baked goods will rise in the oven. It is always a good idea to have an oven thermometer in your oven to make sure that the oven is calibrated properly.
Yes it does.
Metal doesn't melt - unless you have a blast furnace with real hot fire therefor the cookie cutter will be able to go inside your oven.WARNING!The cookie cutter will be hot and you'll get burned if you touch it when it comes out of the oven.
Cookies are typically baked (cooked) in an oven. When the cookie begins to turn very dark brown or black (excessively carbonized) because it is left in the oven too long or at too high a temperature, the cookie becomes burnt. Burnt cookies generally have less than optimal flavor.
I want to eat a cookie. Please give me a cookie. This cookie just came out of the oven. What a delicious cookie!
Taking the cookie out of the oven after the proper amount of time will add more to the "gooiness" factor than the ingredients. Most chocolate chip cookie are overcooked. Taking the cookies out of the oven when just the edges are brown and NOT the whole cookie will make a moister gooier cookie. Another tip would be to refrigerate your cookie dough for at least 2 hours before baking and this will help keep the cookies thick and gooey as well.
buy cookie dough,put cookie dough on a tray, warm up oven to 360 degrease, put tray in oven, and wait for about 15 minutes, then eat
Cookies are typically baked (cooked) in an oven. When the cookie begins to turn very dark brown or black (excessively carbonized) because it is left in the oven too long or at too high a temperature, the cookie becomes burnt. Burnt cookies generally have less than optimal flavor.
No, the shape of a cookie sheet has nothing to do with cookies burning. How cookies burn in the oven is usually due to heat circulation in the oven, evenness of heat in the oven, or the position of the cookie sheet relative to the heat source.
A freezer, oven, a room
Cookie sheets don't have sides so that the hot air in the oven can get to the cookies evenly. Sides on the sheets would block the heat from accessing the cookie from all sides with the same temperature. That is what my home ec teacher told me 10 years ago.