1. COOKIES “LITTLE CAKES” TYPES: DROP ROLLED REFRIGERATOR PRESSED BAR MOLDED

2. DROP SOFT DOUGH DROP ON A COOKIE SHEET USING A SCOOP OR SPOONS. EX: CHOC. CHIP OATMEAL

3. ROLLED MADE FROM A STIFF DOUGH DOUGH IS ROLLED OUT COOKIE CUTTERS ARE OFTEN USED CHILLING DOUGH IS REQUIRED ROLLIN PIN IS NEEDED EX: CUT-OUT COOKIES

4. REFRIGERATOR/ICEBOX DOUGH IS FORMED INTO ROLL AND CHILLED WRAPPED WITH WAX PAPER IN REFRIGERATOR SLICE INTO ROUNDS AND BAKE VERY CONVENIENT FOR FRESH-BAKED OPTION EX: PINWHEELS

5. PRESSED USES A COOKIE PRESS/DISCS DOUGH CONSISTENCY IS KEY (SOFTNESS) LITTLE SPREAD VARIETY OF SHAPES EX: SPRITZ

6. BAR BAKED IN A SHALLOW PAN CUT INTO SQUARES/TRIANGLES CAN BE LAYERED CUT WHEN COOL EX: BROWNIES

7. MOLDED SHAPED BY HAND CAN BE A VARIETY OF SHAPES-CRESCENT, LOGS,BALLS, ETC. OFTEN STAMPED OR ENGRAVED REQUIRE CHILLING EX: SNICKERDOODLES/ PEANUT BUTTER

8. PREPARATION TIPS PRECISE MEASURMENTS ARE KEY TO SUCCESS ROOM TEMPERATURE EGGS AID IN LEAVENING DRY INGREDIENTS AND WET INGREDIENTS ARE PREPPED IN SEPARATE BOWLS INITIALLY SPACE 2” APART TO PREVENT COOKIES FROM RUNNING TOGETHER. REMOVE COOKIES FROM BAKING SHEET ONTO A COOLING RACK TO PREVENT OVERCOOKING PLACE COOKIE SHEETS IN THE CENTER OF THE OVEN USE PARCHMENT PAPER OR SILPATS KEEP SIZE UNIFORM FOR CONSISTENT DONENESS

9. SILPAT

10. TERMS/BASICS CREAMING- COMBINING BUTTER OR SHORTENING WITH SUGAR SIFTING-OFTEN NECESSARY FOR DRY INGREDIENTS TECHNIQUES VIDEO

11. DONENESS CRISP EDGES WITH COLOR BAR COOKIES PULL AWAY FROM EDGES INDENT TEST- PRESS COOKIE, DENT REMAINS

12. STORAGE STORE IN CONTAINER AFTER COOLED WAX PAPER MAY BE NECESSARY TO PREVENT STICKING CHEWY-AIRTIGHT CRISP-LOOSELY COVERED SEPARATE TO PREVENT TASTE TRANSFER CAN FREEZE FOR UP TO 3 MONTHS

13. NUTRITION FATTY COOKIES HAVE HIGH BUTTER CONTENT (ROLL-OUT) 50 TO 80 CALORIES EACH! ADD GRAINS, FRUITS, OR NUTS FOR ADDED HEALTH BENEFITS

14. DESIGNS TOPPINGS ICINGS SHAPES

15. HOW DO YOU EAT COOKIES? DUNK PULL APART. ETC. OREO TRIVIA OREO COMMERCIAL