1. Cookie Unit Cookie – are small, thin cakes, which are cooked on flat metal sheets. The batter or dough is thick.

2. Cookie Ingredients Flour – all-purpose flour is used for most. Provides structure for cookie. Whole-wheat flour can be substituted for 1/3 to ½ of the all-purpose flour. If substituted for all the flour cookies will be to dry. Measuring flour - Spoon or sift lightly into a dry measuring cup. Level. Too much flour results in tough, crumbly, dry cookies. Too little flour causes cookies to spread and lose shape.

3. Cookie Ingredients Fats and Oils – adds tenderness and flavor – use only solid form for baking cookies. Butter, margarine, shortening – should contain more than 65% fat for baking. Softened Butter – let stand at room temperature approx. 30-45 minutes. Perfectly softened butter should give gently to pressure, but should be solid in appearance. If fat is too soft it will cause cookies to spread too much.

4. Cookie Ingredients Measuring fats – if in stick form, read the label, otherwise, pack into dry measuring cup and level with a metal spatula. Sweeteners – adds sweetness, aids in browning and affects the texture of baked goods. Granulated white sugar, brown sugar, honey, maple syrup

5. Cookie Ingredients Leavening – helps cookies to rise and aids structure Baking soda – (bicarbonate of soda) – must be mixed with an acid (lemon juice, buttermilk, molasses) ingredient to release its CO2 which makes the baked goods rise. Baking powder – includes baking soda and an acid plus a moisture absorber. Not interchangeable with baking soda. Leavener should be fresh and not out of date.

6. Cookie Ingredients Eggs – adds richness, moisture, & structure, bind ingredients Too many eggs can make cookies crumbly Use large eggs for baking Can use substitutes, such as all egg whites, but cookies may be drier.

7. Cookie Ingredients Measuring eggs – crack egg into custard cup. Check for shell. Add to other ingredients. Liquids – tends to make cookies crispier Water, fruit juices, cream & milk Measuring liquids - Pour into a liquid measuring cup set on the counter. Check eye level.

8. Pans and Preparation – Shiny aluminum – are highly recommended for cookies. They reflect heat and should be narrower than the oven so the heat can circulate. – Dark non-stick – need to reduce oven temperature by 25 degrees because the dark sheet conducts heat and causes cookies to brown faster – Insulated sheet – help prevent browning and becoming too dark – may take longer to bake.

9. Pans and Preparation Baking pans for bar cookies – use exact size of pan called for in recipe – Greasing cookie sheets and baking pans. Only grease when called for in recipe Don’t grease non-stick cookie sheet even if recipe calls for greasing, it causes cookies to spread to much Can use parchment paper or aluminum foil to place of greasing sheets.

10. Mixing cookies and bars – Cream (verb) – to beat to a light and fluffy consistency. Shortening (butter/margarine) may be creamed alone or together with sugar until it is very soft and creamy. – An electric mixer or spoon can be used to mix the ingredients together.

11. Mixing cookies and bars – The sugars, fats, and liquids usually are mixed together first in one bowl. – Flour and other dry ingredients are mixed second in a separate bowl and then mixed into the wet ingredients. This is done by hand to prevent over- mixing.

12. Baking cookies and bars – Always preheat the oven. – Always scoop cookie dough onto to a completely cooled cookie sheet. – Make all cookies on each cookie sheet the same size so the bake evenly. – Always bake cookies on the middle oven rack. For even baking, bake one cookie sheet at a time.

13. Baking cookies and bars Always set your timer to the shortest amount of time given in the recipe. Check the doneness of the cookies, if they’re not done, continue baking – even one minutes can make a difference. – How to tell if your cookies are done? Time Color is a good test for doneness - when the cookie is light brown or until the edges begin to brown. If the cookies are dark in color – until the cookies are set or until almost no indentation remains when touched in the center.

14. Baking cookies and bars – Always remove thin cookies from the cookie sheet immediately to prevent sticking. – Drop cookies and soft cookies should cool a 1 to 2 minutes on sheet to set. – Cool on a wire cooling rack.

15. Storing cookies and bars – Store crisp cookies in a loosely covered container (cookie jar). – Store chewy / soft cookies in a tightly covered container or re-sealable plastic bag. – Don’t store different types of cookies in the same container. Their flavors will blend together. – To keep cookies longer – freeze tightly wrapped for up to 6 months.

16. Types of Cookies Bar Cookies – cake-cookies made of stiff dough that is spread or pressed evenly into a pan and then cut into squares or diamonds after baking. They can be topped with powdered sugar or frosting. Bar cookies are generally have a thin, delicate crust and a rich, moist easting quality. If the crust is hard, it is a sign the dough was over-mixed.

17. Types of Cookies Drop Cookies – one of the easiest cookies to stir and bake. The soft dough is dropped by spoonfuls onto a baking sheet. They bake best when the dough is slightly chilled to prevent spreading.

18. Types of Cookies Shaped/Pressed Cookies – The dough is pliable and may need to be chilled if it becomes too soft to work with. Shape cookies are formed by hand. Small pieces of dough are rolled not a smooth ball or pencil-shaped roll with the palms of the hands. These cookies can then be flattened, give crisscross marks, or a thumbprint to fill with jam or jelly. The dough for Pressed cookies is forced through a cookie press into desired shapes and designs. Spritz are the best known pressed cookie.

19. Types of Cookies Rolled Cookies – made from fairly soft dough which is chilled so that it is easy to handle. The dough is rolled out to the desired thickness on a lightly floured surface. Cutters are often used to create different shapes from basic to fancy. Dough that is not in used should remain in the refrigerator to prevent it from becoming too soft. Cookie texture - can be thin and crisp to thick with a soft interior. Often folded over a filling of fruit, nuts, or frosting before baking.

20. Types of Cookies Refrigerator cookies – The dough for these cookies is shaped into rolls, wrapped, and chilled thoroughly in the refrigerator before slicing for baking. These cookies stiffen when chilled because of the large amount of shortening in the cookies. The best way to slice the cookies is to use a back and forth sawing motion. Will have a crisp texture.