D. Processes in Producing Cookies

  I found it very important to be organized and consistent, having a specific place for the equipment and ingredients so all the participants know where to find them and put them back in place. There is less stress if the process is streamlined and easy to follow.
1.Necessary Equipment
Caps, masks, soap, towels to dry hands, dish cloths, tea towels to dry the dishes, 1 flat tray, 1 cutlery tray for the utensils, 1 (2) large bamboo spoon(s) for mixing,
1 (2) large stainless steel mixing bowl(s), 2 sets of graduated measuring cups, 1 liquid measuring cup, 2 sets of measuring spoons, 1 egg beater, 2 M size plastic basins,
2 S size plastic basins, 2 sifters, 3 rubber spatulas, 2 used chopsticks, 1 plastic plate for weighing the shortening/margarine, 2 digital scales, wax paper for the refrigerator cookies.
•  If 2 persons are mixing dough at the same time, the additional equipment needed is identified with the (2). Tupperware for the flour, sugar, brown sugar, icing sugar, oatmeal, coconut, raisins, Tupperware for cookie dough until it is shaped into cookies, and Tupperware for baked cookies.
A timer, oven mitts, baking sheets, cooling racks, spatula for removing the cookies from the baking sheets, paper for the cooling racks, and baking release paper which prevents the cookies from sticking to the baking sheets. It is very expensive but is well worth purchasing. Another alternative is the magic baking sheet which serves the same purpose. Using one of these makes it unnecessary to grease the baking sheets and easy to remove the cookies from the baking sheets; you also minimize the breakage of cookies.
Bags/containers for packaging the cookies for sale, scissors, stapler and staples, sealer, seals/labels, a large plastic container or boxes for transporting to sell.
2. Ingredients
The ingredients needed depend on the type of cookies you decide to make but buying in bulk is more economical. It is wise to stock supplies before they run out since the stores might not have stock when you need it.
Basic ingredients include: all purpose flour, sugar, brown sugar, icing sugar, shortening, margarine, baking soda, baking powder, salt, vanilla flavouring, oatmeal, coconut, chocolate chips, cocoa, raisins, sesame seeds, peanut butter, roasted peanuts, instant coffee, cashew nuts, eggs and milk powder. You may want to make others which require additional ingredients. It is important that the ingredients be stored in air tight containers, such as Tupperware, and clearly labeled to avoid errors in the recipes. Nuts are best kept in the refrigerator. Old oatmeal tends to get bugs.
3 . Making Cookie Dough
It is best if the persons making the dough also set up the equipment and arrange the ingredients. In this way, they learn how to organize their work space and know where the ingredients are. The recipes are written with simple clear instructions, identified and numbered, step by step. For example, #1 Mix and Beat, #2 Beat and add, #3 Sift and add, etc. I have found that the most efficient way is to have 3 persons (2 participants and 1 resource person) work as a team, rotating jobs as seems appropriate at the time. Person #1 can measure the shortening/margarine while person #2 measures/weighs the sugar for person #1 who will mix the dough. Then person #2 measures and sifts the dry ingredients for person #1 while person #3 prepares the egg(s) and the Tupperware for the dough and helps as needed. One person can not do all the mixing if many recipes are prepared. Digital scales are much easier and accurate to use than the conventional scales. After completing the dough, it should be placed in an airtight plastic container so it does not dry out. If not, it can dry out quickly, making it difficult to shape nicely. If the dough is not baked the same day, the container needs to be labeled with the date, type of dough and then refrigerated. Unbaked dough can be stored in the refrigerator for up to 1 week if necessary. This is convenient if you decide to make many recipes in one day, then shape and bake another day. If the dough is left in the refrigerator longer, the cookies lose their flavour and the dough tends to get hard making it difficult to shape. If one recipe of dough is left in the refrigerator, the group that shapes the cookies can begin work at the same time as the group making the dough. This is an efficient way of everyone being able to begin work at the same time.
4. Tips for Correcting Cookie Dough
4.1. Possible causes of DRY cookie dough are : Over measurement of flour or the dryness of the flour. Flour stored in a warm, dry place absorbs more moisture (water, milk, or egg) than flour stored in a humid place.
1.Under measurement of shortening. If shortening (butter, margarine, or soft shortening) is firm, the dough will be less pliable.
2.Under measurement of liquid or use of small eggs. In some cookie recipes, eggs are the only source of moisture.
4.2. Correct dry cookie dough by: Working 1 or 2 Tablespoons of soft margarine (butter) OR milk into the dough with your hands.
4.3. Possible causes of SOFT cookie dough are:
1. Under measurement of flour or use of flour that has been stored when humidity is high.
2.Over measurement of shortening, butter, or margarine or use of extremely soft shortening.
3.Over measurement of liquid or use of large eggs.
4.Dough mixed in a very warm room.
4.4. Correct soft cookie dough by:
Chilling the dough until it is firm enough to handle OR work in more flour, 1 Tablespoon at a time.
4.5. Soft cookie dough can be prevented by: Measuring each ingredient accurately and following the mixing directions exactly.
5. Shaping Cookies
The majority of my recipes are drop cookies. I have discovered that the participants find it easy to roll the dough into balls (like play dough). When they know what size to make, they do a perfect job. After the cookies are shaped, they should be baked immediately so they do not get dry and crack OR they can be sealed in Tupperware and refrigerated until baking time.
6. Baking Cookies
One staff/resource person can work with and train a participant how to use the oven and bake the cookies.
•  Preheat the oven to the right temperature before starting to bake. If the temperature is too low, the cookies will have an unbaked colour and be dry. If it is too high, cookies will be dark on the bottom and unbaked on the top. If the temperature is right, the cookies will have a light golden brown colour and look delicious.
•  The cookie trays should be turned around and the top and bottom trays changed halfway through their baking time. Using a timer is advisable since it is very easy to forget the time.
•  If baking 1 tray of cookies at a time, bake in the center of the oven; if baking 2 trays, place the trays so the oven is divided into thirds.
•  Look at cookies when minimum baking time is up. Try not to overbake. Remove from the baking tray to a cooling rack with a spatula immediately because cookies bake until removed from the baking tray, except for soft cookies such as peanut butter, chocolate, etc. Since they break easily, it is better to wait about 1 minute before removing them.
•  Handle the cookies gently.
•  Do not put unbaked cookies on a hot tray unless you are going to bake them immediately since cookie dough spreads on a hot tray.
•  Tidying up after the cookies are baked which includes wiping off the baking sheets, etc.
•  Storing Cookies
•  Store cookies when they are COOL so they will not stick together or get soggy.
•  Store in an air tight container.
•  Label the containers with the type of cookie and the date baked.
•  Never add freshly baked cookies to cookies that were baked several days before so as to be able to sell quality cookies with the best flavour.
•  Try to sell as freshly baked cookies as is possible, although up to 2 weeks is acceptable.
•  Packaging
The type and size of the packaging will depend on your market. A little eye catching colour on the package or label will enhance the appearance. The label should include the type of cookie and all necessary information so that customers can order more cookies and/or get further information if they want to make contact with the organization. the package needs to be well sealed so the cookies stay fresh. If large amounts of cookies are being transported for sale, it is best not to pile more than 2-3 layers deep so the cookies will not be damaged. Long shallow boxes or plastic containers that can be stacked are best.
•  Comments
Making cookies requires team effort. Good cookie is necessary to make good cookies; then the cookies need to be shaped nicely to sell; even if we make good cookie dough and shape them nicely, they need to be baked properly to have a saleable product. We need to develop and build up a system.
Keeping a record of the type and number of recipes made is important to know your market. If you make good cookies, they will sell. If they sell, the participants will be empowered – proud to be valued persons contributing to society. That is success! Let's do our best!