1. Basic Cookies CAH I 2.02 Mrs. Rebecca “Snickerdoodle” Benners

2. What is your Favorite? If you had to name one kind of cookie as your favorite, what would it be?

3. Types of Cookies 1. Drop – cookies that are dropped into a pan from a scoop or a spoon 2. Rolled – stiff batter (often from refrigeration) that is rolled and then cut into shapes* 3. Icebox/refrigerator – batter that is stiffened through freezing, rolled into a log shape, and is often sliced and then baked* *These types of cookies must be cold to prevent too much spread and loss of shape.

4. Types of Cookies 4. Molded – cookies made from a thin batter; while still warm are gently shaped, sometimes into tubes or other shapes 5. Bar – cookies that are made in a pan in a bar form (examples include brownies and lemon bars) 6. Pressed - cookies that are formed using a piping bag or a cookie press

5. Apply it: Types of Cookies Identify the types of cookies and tell a few things about each kind

6. Characteristics / texture of Cookies 1. Crisp – high amounts of sugar and little moisture will make a cookie crisp 2. Chewy – high ration of eggs, sugar, and liquid but not much fat. 3. Soft – low amounts of fat and sugar and a high proportion of liquid such as eggs.

7. Ingredients in Cookies Ingredients affect the amount of spread seen in cookies 1. Flour – pastry flour with medium gluten allows for the best spread; all purpose is fine 2. Sugar – granulated is best; finer the grain (confectioner’s sugar) = less spread 3. Egg (liquid) – higher amounts of liquid increase the amount of spread 4. Leavening – baking soda relaxes the gluten allowing for proper spread 5. Fat – butter or margarine = more spread; shortening = less spread

8. Baking Cookies: Mixing Methods One Stage Method – put all ingredients in a mixer, blend at low speed scraping down sides as necessary

9. Baking Cookies: Mixing Methods Cake (creaming) – mixing method where you first cream together the fat, the sugar and salt. Then on low speed gradually adding liquids and eggs, then on low speed sift dry ingredients into the mixture. Do not overmix.

10. Apply it: What do you need? Which ingredients / methods do you need?  You want a thin, crispy cookie  You want a soft, cake like cookie  You want a chewy cookie  More spread  Change flavor  Make it rise

11. Baking Cookies: Into the Oven 1. Double pan – if cookies are browning too quickly on the bottom place a sheet pan underneath – this creates an air barrier 2. Temperature – oven temperatures that are too low cause excessive spread; too high and desired spread will not be achieved 3. Air flow – be sure to stagger pans in the oven for proper air flow

12. Baking: Chillin’ Cooling – cool cookies on the pan for a moment, then when they are just firm enough to handle gingerly move to cookie rack. Allow to fully cool before storing. (Prevent sogginess from steam / moisture released during cooling.) Storing – place fully cooled in a single layer in a container with waxed paper between each layer. Consider adding an apple slice to cookies to retain freshness

13. Sanitation and Safety when making Cookies Use ingredients that are still in date Dispose of uneaten cookies within a week / 7 days. Cook until all ingredients are dry Do NOT eat raw cookie dough because of risk of salmonella

14. Prevent it! Cookies are burning on the bottom before they are done! Cookies are turning out really thin! Cookies are not spreading! Cookies are stuck together in the container. Cookies are soggy / too soft Cookies aren’t getting eaten. You have cramps after eating cookie dough.