Bake - Ensure consistent power (amperage) supply. Actual baking time will depend on the dough temperature, # of cookies baked, oven air flow and oven temperature accuracy. For increased cookie spread bake at the lower temperature indicated, and allow the dough to thaw on the sheet pan prior to baking. Place cookies on parchment paper. Cookie placement on a standard institutional 18" x 26" (46 x 66 cm) baking sheet is as follows: Place 15 (3 x 5) 3 oz (85 g) or 4 oz (113 g) cookies per pan. For the 2 oz (57 g) size, place 24 (4 x 6) cookies per sheet pan. For 1.33 or (38 g) and smaller sizes, place up to 35 (5 x 7) cookies per sheet pan. Using an Otis Oven and 9.75 x 14.75 inch (24.8 x 37.5 cm) parchment paper, place 1.33 or (38 g) and smaller sizes in a 3 x 4 pattern on the baking sheet. Cookies should cool for 20 to 30 minutes prior to removing from the parchment paper. Property baked cookies should have a golden brown color, should be firm on the outside and have a soft moist interior. Underbaked cookies will appear pale, slightly grey in the centre, greasy, and have a soft pliable texture. Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.