sid: (Sid ornament)
[personal profile] sid posting in [community profile] homeeconomics101
I bought some Tasty Batters frozen cookie dough from the high school girl next door, and I have questions about how I'm supposed to handle it. I don't bake at all, so I've got nothing to go on.


I bought pre-portioned Red and White Cranberry Delight dough. The baking directions given (for a regular oven) are: preheat to 360 degrees, set 1 1/2 inches apart, bake 12-16 minutes. The 2 lb 11 oz box contains 36 1.2 oz cookies. I'm assuming I bake these straight from the freezer?


The Fudge Brownie Delight dough is one big 3 pound lump frozen in a plastic tub. (I was misled!) The directions given (reg. oven) are: preheat to 360 degrees, set 1 1/2 inches apart, bake for 10-14 minutes. The tub says it will make 45 thirty gram cookies (the website says 48 one ounce cookies *handwave*). The website says all their frozen dough is "just scoop and bake." So am I right to think that I can scoop out dough without having to thaw the tub first, and that I just drop my approximately-one-ounce clump of dough on a baking sheet and shove it in the oven? No cookie cutters and all that?


And finally, assuming I produce an edible product with your kind help *g* do you have any guesses as to how well the baked cookies will hold up inside a cookie tin? My SIL loves chocolate, so I'd like to give her some for Christmas, but I don't know if I need to hold off baking for another week, or what.

Thanks for any advice!

Date: 2011-12-15 01:51 am (UTC)
bookfanatic: Image: white spider over desert landscape, Source: cover of My Chemical Romance's album Danger Days (Default)
From: [personal profile] bookfanatic
You can indeed bake these straight from the freezer. The Fudge Brownie Delight might be easier to scoop if you thaw it a little, but if you can scoop it, you can bake it. No cookie cutters required! :)0

I've not tried baking them ahead of time, but they should be good for at least 3-4 days. The internet says they're at their best for up to 3 days, but I know I've eaten older cookies than that were just fine.

Date: 2011-12-16 03:34 am (UTC)
bookfanatic: Image: white spider over desert landscape, Source: cover of My Chemical Romance's album Danger Days (Default)
From: [personal profile] bookfanatic
You're welcome!

Date: 2011-12-15 01:59 am (UTC)
katarik: DC Comics: Major Slade Wilson and Captain Adeline Kane, text but I can make you better (Default)
From: [personal profile] katarik
Yes, you bake straight from the freezer.

I have never dealt with the tubs, but I work in food service and am used to frozen cookies. The fudge brownie... frozen dough is soft, but I don't know if it's *that* soft... but I wouldn't think you'd need cutters.

The cookies will last a couple days in an airtight container, but if you want to give them as a Christmas gift I would hold off a week or so. Bake, let them cool, plate, wrap *tightly* in Saran wrap, cover.

Date: 2011-12-15 02:45 pm (UTC)
geeksdoitbetter: ~smirkle~ (~smirkle~)
From: [personal profile] geeksdoitbetter
home baked cookies are way better fresh - i wouldn't leave 'em in a tin for longer than 2-3 days

for the type of doughs you have purchased, not only are cookie cutters not needed, they are useless

your dough is made to flow into pleasing round shapes

if you spent the time to use the cutters, you'd have unpleasing blobs

ask me how i know

Date: 2011-12-16 03:14 am (UTC)
brigid: close up of my face a week or so post partum (Default)
From: [personal profile] brigid
I'm sorry if this is over explaining, but there's several different kinds of cookies. It sounds like you're thinking of rolled out/cut cookies but the dough you have is for drop cookies, which is a softer dough. You just plop the mounds onto a pan and bake. As [personal profile] geeksdoitbetter points out, if you tried to smash the dough together, roll it, and cut it, you wouldn't get good results because that's the wrong kind of dough for rolled out and cut cookies.

You're probably going to have two concerns here.

1) make sure you leave ample space between the cookies, because they will spread out as they bake. If they are too close they will run into each other and form massive cookies. They'll still taste good but won't be as pretty.

2) don't scoop the chocolate dough too big. Use a spoon or a melon baller or your fingers and make the dough blobs slightly larger than a large grape or cherry tomato, smaller than a ping pong ball. What if your dough blobs are too big? Space them further apart and bake them slightly longer (like, a few minutes)

If you do wind up thawing the dough it should be fine, but you'll want to reduce your baking time by a few minutes and check on them to see if they're done, lest they burn.

Make the cookies as close to giving as possible, like the day before. Allow to cool COMPLETELY, preferably on a wire rack, before packaging so they don't get soggy. If you don't have a wire rack you can let them cool on the pan. If you make extra cookies, you can freeze the leftover baked cookies for about a month. They defrost really quickly and then BAM! tasty cookies whenever you want.

Frozen cookie dough is really awesome. If you ever make your own dough, you can totally freeze it, then follow these same directions for baking it.

Date: 2011-12-16 04:41 am (UTC)
brigid: close up of my face a week or so post partum (Default)
From: [personal profile] brigid
If you have to, you can line the pan with foil or parchment paper, let the baked cookies rest for a minute or two to cool slightly and firm up (and also give the oven a chance to heat back up after being opened) and then slide the foil or paper off the pan and onto a counter/table/large cutting board perched precariously over the sink/whatever to further cool there, freeing up your pan for further use. Wire racks are the BEST but they aren't the only way. :)

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