Nutritious Poppin Fresh Cookies

Number of servings: 14
Serving Size: 1 Cookie
Table 1. Equipment and utensils needed
Equipment/utensil:
Mixer
Bowl
Cookie Sheet
Spatula

Quantity
1
1
1
1

Table 2. Measurements and functionality of ingredients and underlying principles.

INGREDIENTS
MEASUREMENTS
PROCEDURE
Functions
HOUSEHOLD
WEIGHT/VOLUM
MEASURE
E
Flour
Main Ingredient
1 and 1/8 cup
250 grams
1. Preheat the oven to 350
Salt
Flavoring
teaspoon
1.3 grams
F.
Sugar
Flavoring
1 cup
250 grams
2. Spoon flour into a cup
Vanilla
Flavoring
1 tablespoon
15 ml
and level off with a
Eggs
Binding
1 piece
spoon.
Margarine
Tenderizer
cup
125 grams
3. Mix all ingredients in a
Baking Soda Leavening
teaspoon
2.6 ml
bowl except oats and
Oats
Texture
1 cup
250 grams
chocolate chips.
Chocolate
Main Ingredient
1 cup
250
4. Beat at medium speed
Chips
until well blended.
5. Add oats and chocolate
and stir by hand.
6. Drop by well rounded
tablespoons with two
inches apart in the
greased cookie pan.

Specification
electric
large
12 inches
Plastic or metal

PRINCIPLES
-

The addition of
margarine tenderizes
the cookie by hindering
the formation of gluten
network.
The addition of baking
soda increases the
volume of the cookie
when it releases carbon
dioxide.
Sugar interferes with
gluten formation
because of its
hygroscopicity and
contribute to the color of
the product due to

7. Bake at 350 F for 12 to

15 minutes until golden
brown.
8. Cool for 1 minute.
9. Remove from the cookie
sheets.

Poppin' Fresh Homemade Cookies. (1993). New York: Ottenheimer.

Mailard browning.
Eggs contribute to the
structure of the product
due to its protein
content. It also helps in
leavening when it forms
foam when beaten along
with other ingredients.