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Name: Zach GodinCourse: HFA4M1Period: 1Teacher: WaddellDue Date: Friday, February 27

, 2009

PURPOSE

The purpose of this experiment was to test the amount of fat (measured in grams) in each of thesix (6) types of cookies. Each of the six cookies had different types of variations in the recipe based on the ‘control cookie’ recipe.The original recipe used in the ‘control cookie’ recipe for had different variations and changes. Afew examples include changing ½ cup of butter to ¼ cup butter and ¼ cup of apple sauce, ½ cup butter to ½ cup margarine spread, and so on.Judgment was based on both the raw cookie dough and the finished cookie, in differentcategories, such as surface appearance, thickness, colour, diameter, symmetry, texture, etc.Descriptive words and other observations were also an essential part to critiquing thecookie/cookie dough.

OBSERVATIONS

The first cookie, the control cookie, was the basis of each cookie’s recipe. No recipe changescould be made, seeing as it was the template for the other five recipes. The dough was quite thinin diameter, but naturally, when cooked, expanded from 1 cm to about 4/5 cm. The thicknessstayed relatively the same (1 – 2 mm). The dough’s colour was pretty much perfect; a sureexample of what proper cookie dough should be, then baking into that perfect cookie colour. Thecookie’s symmetry, texture and chewiness when baked were spot-on, essentially near perfect.They were kind of greasy, but pretty awesome otherwise!The second cookie took about 3/8

th’s

of the butter from the original recipe, only taking ½ cup of butter and changing it to 6 tablespoons. The dough’s thickness was way too thin, but baked outquite well to a good thickness of 4mm. The dough’s colour and the cookie’s colour were perfectcolour, making the cookie appear more enticing and appealing to potential eaters (aka me!

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).The dough was actually not sticky at all, which made the dough seem very dry. The diameter of both the cookie and the cookie dough were pretty much the same. Its ability to expand while baking was hard due to the fact the cookie dough was quite thin. The end result of the cookie,however was perfect! Excellent texture and flavor!!The third cookie had quite a unique twist to the recipe, and by unique, I don’t mean changing ½cup of the butter to 4 tablespoons of butter. I mean changing the all purpose flour to cake & pastry flour. The dough was pretty thick aside from the first two cookies, but surprisingly,seemed really thin after being baked. The bottoms were pretty burnt too. (Perhaps an end resultof over-baking?) The colour, once again, was perfect – cooked and raw. The diameter of thecookie stayed relatively the same, with the difference of perhaps ½ - 1 cm. This cookie was