2CONVENTIONAL or STANDARD Mixing Method Measure all ingredients accurately.Cream fat and sugar together (resembles whipped cream).Beat in eggs usually ONE AT A TIME.SIFT dry ingredients together.Add the dry ingredients and liquid ALTERNATELY to the creamed mixture. Begin and end with the DRY ingredients.Mix until well-blended (NOT incorporating air, just mixing!)
3What’s the difference?Cookies and cakes use very similar ingredients and proportions.The main difference is that COOKIES have very little LIQUIDGives them a more substantial texture
4Six Major Groups of Cookies: ROLLED cookiesDROP cookiesBAR cookiesREFRIGERATOR cookiesMOLDED cookiesPRESSED cookies
5ROLLED COOKIES Use a stiff dough Roll out the dough and cut with cookie cuttersEX: sugar cookies*Rolled cookies are easier to roll and shape if the dough is CHILLED before ROLLING!
6EX: Chocolate Chip Cookies DROP COOKIESMade with a soft doughLeave 2” between cookies to allow for SPREADING while cookingShould be UNIFORM in size so cookies bake evenlyEX: Chocolate Chip Cookies
7BAR COOKIES Use a soft dough Dough is spread into a pan (maybe 9x13), baked, and then slicedEX: BrowniesRice Krispie Treats
8EX: icebox cookies, any slice-and-bake premade cookies REFRIGERATOR COOKIESAlso known as ICEBOX cookiesContain a high proportion of fatDough is shaped into a long roll, refrigerated for several days, sliced, and bakedIs SOFT before it’s chilled!EX: icebox cookies, any slice-and-bake premade cookies
9MOLDED COOKIES The dough is shaped with the hands or fingers Usually flattened with a fork or glass before bakingEX: peanut butter cookies
10PRESSED COOKIESA very rich, stiff dough that is packed into a cookie pressA cookie press has perforated disks through which the dough is pushed through onto cookie sheets
11Choices, choices… Butter vs. Margarine? What kind of baking sheet? Greased or ungreased?How many sheets at a time?How long do they bake?How much time in between batches?
12BUTTER vs. MARGARINEButter adds a sweet, delicate, rich flavor to cookies!Use butter if possible for baking cookies unless the recipe specifies otherwiseUnsalted butter is the preferred choiceSalted butter can be used, but it’s difficult to control the amt. of salt in the recipe if used
13What kind of baking sheet? Shiny aluminum is best!Promotes even browning and a light brown crustDark finishes absorb heat quicker and may cause the cookies to over-brownThe baking sheet should have low sides, or no sides! Baking sheets with a cushion of air between 2 layers are desirable as they help prevent over browning
14Greased or ungreased?When a recipe calls for a greased baking sheet, lightly grease with vegetable shortening or a nonstick cooking sprayAn alternative to greasing is to cover the baking sheet with either parchment paper or a non-stick baking padeliminate adding extra fat to the cookies,and also make cleaning the baking sheet easier!When a recipe states to use an ungreased baking sheet, the cookies can be placed directly on the baking sheetthey should not stick after they are baked!
15How many sheets at a time? Cookies bake better if you bake just one sheet of cookies at a time!If the cookies are baking unevenly, try rotating the baking sheet 180 degrees half way through the baking timeIf you need to bake two sheets at a time, reverse the position of the sheets half way through the baking time, and rotate each 180 degrees
16How long do they bake? Bake the Minimum Time! Check for doneness at the minimum time length stated in a recipe, then bake a little longer if neededCookies can easily overbake; watch for visual clues for doneness such as brown edgesBaking times given in a recipe are only guidelines; each oven is different!Use a clean toothpick to check for doneness in bar cookiesIf just a few moist crumbs cling to the toothpick, they are probably done
17How much time in between batches? Let the Baking Sheet Cool!Otherwise the dough starts to soften and the cookies lose shape (spreading) before they are placed in the oven!