1. 1 Cookies

2. Types of Cookies Cookie type is determined by the consistency of the dough 2

3. Drop Bar Rolled Refrigerator Pressed Molded 3 Six types of cookies

4. Drop Cookies 4

5. Soft dough Easy to make and bake Make by dropping spoonsful onto baking sheet (teaspoons) Use two spoons - one to push off the dough. (Chocolate Chip Cookies) 5 Drop Cookies

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7. Place at least 2 inches apart to allow for spread. Use the same amount of dough each time Use a cool baking sheet When baked, cookies should be lightly browned (golden) and slightly mounded. 7 Drop Cookies

8. Bar cookies 8

9. Use a soft dough. Dough is spread evenly in a jelly roll pan or square cake pan. Chewy or cakelike depending on the thickness of the dough Can be cut into different shapes after baking.(Brownies) 9 Bar Cookies

10. Rolled Cookies 10

11. Are made from a dough that is firm enough to roll out. Dough must be chilled before rolling. Roll out small amounts and keep balance in the refrigerator. 11 Rolled Cookies

12. Roll dough on a lightly floured surface, using too much flour creates hard cookies. Can be cut into different sizes and shapes. These cookies do not spread much, so only a small amount of space between cookies is needed between cookies on the baking sheet. 12 Rolled Cookies

13. Refrigerator cookies 13

14. Made with stiff dough Dough is shaped with the hands into a long smooth roll, wrapped in foil or plastic wrap and chilled. Cookies are sliced from the roll Produces a thin crisp cookie. The dough can be stored for several days in the refrigerator before baking. Place cookies on a lightly greased baking sheet. 14 Refrigerator Cookies

15. Pressed cookies also called spritz cookies 15

16. Use a stiff rich dough. The dough is packed into a cookie press and forced through the pattern disc. Place on an ungreased cookie sheet. Small amount of space left between cookies Cookies vary in size and shape depending on the disc used. 16 Pressed Cookies

17. Molded Cookies 17

18. Use a rich dough that must be chilled before cookies are shaped. Use a small amount of dough and mold with fingers/hands into desired shape. Allow space between cookies on baking sheet 18 Molded Cookies

19. Keep cookies uniform in size Can be flattened with the bottom of a glass dipped in flour or sugar, or with a fork. (Peanut Butter cookies) Can be rolled in sugar, nuts or coconut before baking. (Snickerdoodles) 19 Molded cookies

20. “Conventional Mixing Method” 1.Cream or blend sugar and fat until smooth. 2.Add eggs and flavorings, blend together. 3.Add liquids, mix. 4.Add dry ingredients, all at once. 5.Scrape down sides and bottom of bowl to insure thorough mixing. Mixing Method for Cookies 20

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22. Shiny pans, such as aluminum reflect heat Dark baking sheets absorb heat producing dark bottoms Cookie sheets should be cool when dough is placed on them – warm sheets cause dough to spread 22 Baking

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24. Bake all cookies, except bar cookies on flat baking pans/cookie sheets If pans do have sides, they should be low. High sides on cookie pans create unevenly baked cookies. 24 Baking

25. Yes No 25

26. Bake in a preheated oven. If baking only one pan, the rack should be near the center of the oven. When baking two sheets at a time, position the racks by dividing the oven space into thirds. Rotate the sheets halfway through the baking time. Doing this helps the cookies to brown evenly. 26 Baking

27. Cookies should be lightly browned or golden brown. Cookies should be set – when touched, your finger should leave a slight imprint. 27 Cookies should be checked at the end of minimum baking time

28. Do not under bake or over bake Under-baked cookies are doughy & pale. Over-baked cookies are dry, hard and dark. 28 Cookies are either soft, chewy or crisp

29. Remove cookies from baking sheet as soon as they come out of the oven. Cookies harden as they cool and tend to stick to the pan, making them hard to remove. Parchment paper can help prevent sticking. Use a wide spatula to remove cookies from baking sheets. 29 Baking Cookies

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31. Dough that is too warm Baking sheet that is too hot The oven temperature is incorrect 31 Excessive spreading of cookie dough is caused by:

32. Thoroughly cool cookies before storing. Store crisp cookies in a container with a loose fitting cover. Crisp cookies need to remain dry. Store soft cookies in a container with a tight fitting cover. Never store soft & crisp cookies together. Bar cookies can be stored in the pan covered with foil. 32 Storing Cookies

33. Follow the recipe!! Enjoy!! 33