The Big Idea:
Students need to understand the creaming method of making cookies and will investigate the six different varieties of cookies.
Objectives:
The nine steps in the conventional or creaming method of mixing cookies:
1. Preheat the oven so that the product bakes for the required time and not dry out.
2. Sift the dry ingredients and set aside.
3. Cream the fat and sugar – need solid (can be softened) fat.
4. Beat in eggs and vanilla.
5. Stir in the dry ingredients.
6. Stir in nuts/raisins/chocolate chips etc…
7. Form the cookies (drop, roll, form ball etc…).
8. Bake until done.
9. Let them rest for a few minutes, then remove from pan and let cool on racks.
Students need to understand the creaming method of making cookies and will investigate the six different varieties of cookies.
Objectives:
- To practice accuracy in the measurement of wet and dry ingredients.
- To safely use an electric mixer.
- To practice the creaming method to make quality cookies.
- To alter or vary basic recipes according to personal preference.
The nine steps in the conventional or creaming method of mixing cookies:
1. Preheat the oven so that the product bakes for the required time and not dry out.
2. Sift the dry ingredients and set aside.
3. Cream the fat and sugar – need solid (can be softened) fat.
4. Beat in eggs and vanilla.
5. Stir in the dry ingredients.
6. Stir in nuts/raisins/chocolate chips etc…
7. Form the cookies (drop, roll, form ball etc…).
8. Bake until done.
9. Let them rest for a few minutes, then remove from pan and let cool on racks.
- One bowl or one stage method = adding all of the ingredients to a bowl and mixing together at one time.
- Shiny pans reflect heat to ensure golden color. Black pans absorb heat and may cause the product to burn.
- Cookie sheets, not jelly roll pans and used for baking cookies because they have no sides, which allows the air to circulate better and helps even baking. HOWEVER, usually cookie PANS are more available than cookie SHEETS.
- Cookie sheets are usually not greased because cookies are high in fat and should not stick, especially if using parchment paper.
- IF you NEED to grease the pan, use shortening because it has no salt, margarine has salt, which causes it to burn.
- You bake in the middle of the oven because the heat is the most even there.
- Cookies rise up and out, compared to biscuits, which only rise up.
- How can you make cookies more nutritious? Eliminate chocolate chips, add whole wheat flour, seeds, nuts, dried fruit, oatmeal etc…