The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

cookie size

amateur4sure's picture
amateur4sure

cookie size

How do bakeries make those large flat looking cookies. I have purchased oatmeal raisin and chocolate chip cookies from a couple of bakeries, that are about 4 inches in diameter by about 1/8 inches thick. How do they do it?  So many questions from a learning disabled beginner and you people are so generous with your tips and helpful information. God bless and happy holidays to all.

Lechem's picture
Lechem (not verified)

With raisins and chocolate chips. I know what you mean. Delicious.

While I have never made them here is a recipe from a quick google search. Looks good from this side of the computer http://www.thekitchn.com/how-to-make-the-best-chewy-oatmeal-cookies-230151

bonnibakes's picture
bonnibakes

You can control the size of the cookie by using a larger scoop of dough to start with. At my bakery/cafe I would make up a batch of cookie dough, scoop it into golf ball size spheres then freeze them. When I needed fresh cookies I would put some frozen dough balls on a lined baking sheet and let them defrost for 10 minutes. At that point they can be gentle flattened a little with the bottom of a glass. That gives them the flatter shape. If you want them thin use butter instead of oil or margarine because it will melt and spread the cookie further. Remember to leave lots of space between cookies because they spread, no more than 6 to a pan. If you want them on the softer side don't over bake them, but if you prefer crispy let them brown a little. Certain ingredients like honey produce softer cookies. Experiment because you can always eat the failures!

jimrich's picture
jimrich

Bonniebakes already gave us some very useful information.

Since I do not have a large scoop,I simply use measuring cups to portion the dough- 1/4 cup ,1/3 cup, even 1/2 cup . All work well.

 

amateur4sure's picture
amateur4sure

Thanks again for your tips........very helpful.