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#### **3. Equipment and Tools**
Baking 100 dozen cookies requires a variety of tools, equipment, and sufficient space. The last thing you want to run into is running out of baking sheets, mixing bowls, or enough counter space to work efficiently. For this baking marathon, I used:
– **Mixing bowls**: A collection of large mixing bowls in various sizes for each cookie dough type.
– **Stand mixer**: A high-powered stand mixer for consistent mixing, as hand-mixing would take too long for this volume.
– **Baking sheets**: At least 10-12 large baking sheets to rotate between batches.
– **Cooling racks**: A dozen or more cooling racks to cool cookies efficiently once they came out of the oven.
– **Spatulas and cookie scoops**: Essential for portioning out dough evenly and transferring cookies to baking sheets.
– **Parchment paper**: Used to line the baking sheets for easy cleanup and to prevent cookies from sticking.
– **Storage containers**: A large number of airtight containers for storing the cookies once they cooled.
#### **4. Scheduling and Time Management**
To successfully bake 100 dozen cookies, I needed to break the task down into smaller, manageable chunks. Baking 100 dozen cookies in a single sitting was out of the question, so I devised a schedule that involved multiple days of baking. My plan was to bake **25 dozen cookies per day**, spreading the task out over a period of four days.
I also factored in additional time for prep work, cooling, and packaging, as well as cleaning in between. By ensuring that I had a clear daily schedule, I could avoid feeling overwhelmed and ensure that each batch of cookies was made with care and attention to detail.
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### **The Baking Process: From Dough to Cookie**
Once the planning was complete, it was time to dive into the actual baking process. Here’s a breakdown of how I managed each step to bake my 100 dozen cookies:
#### **1. Mixing the Dough**
The first step was to prepare the cookie doughs. Using the stand mixer, I mixed together the wet ingredients—such as butter, eggs, and sugar—until they were light and fluffy. Then, I added the dry ingredients—flour, baking soda, and spices—gradually, allowing the dough to come together without overworking it.
I found that the stand mixer saved an incredible amount of time and energy, and it ensured that the dough was mixed evenly and quickly. Once the dough was prepared, I portioned it into bowls according to the recipe. Since each dough had different ingredients (chocolate chips for chocolate chip cookies, raisins for oatmeal cookies, etc.), it was essential to keep each batch separate.
#### **2. Portioning and Shaping**
With 100 dozen cookies ahead of me, efficiency was key. Using a **cookie scoop**, I portioned out each dough into uniform balls. This ensured that the cookies were the same size and would bake evenly.
I also made sure to space the cookies properly on the baking sheets, leaving enough room for the cookies to spread out as they baked. This was especially important for cookies like snickerdoodles and oatmeal raisin cookies, which tend to spread more than others.
#### **3. Baking and Timing**
Baking 25 dozen cookies at once meant I had to be strategic about managing oven space. I set up my ovens so I could rotate baking sheets in and out efficiently. I baked each batch at **350°F (175°C)**, which was the ideal temperature for all four cookie types.
Because I was baking multiple batches, I found that **timing** was crucial. I set timers for 10 minutes for each batch, checking the cookies halfway through to ensure they weren’t overbaking or burning. The smell of cookies baking in the oven was intoxicating, and it was a comforting reminder of how far I had come in the process.
#### **4. Cooling and Packaging**
Once the cookies were baked to golden perfection, they needed to cool. I carefully transferred them from the baking sheets to **cooling racks**, where they were allowed to set. This cooling step was important to ensure that the cookies wouldn’t break or crumble during packaging.
After the cookies had cooled completely, I began the task of packaging them for the bake sale. I used **airtight containers** to keep them fresh, stacking the cookies in neat layers and separating them with parchment paper to prevent them from sticking together.
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