Examples: Chocolate Chip, Oatmeal, Peanut Butter
Scoop is used to ensure consistent size, baking time, texture etc.

Examples: Sugar, Ginger Snaps, chilled dough

• Step 1: Creaming. Creaming is mixing fat and sugar in the mixer with a paddle (no air) until light in color, creamy and soft. Do not use higher than 2 on your mixer as it will effect the texture.
• Step 2: Adding Eggs one at a time (doing them all at once will cause clumping)
• Step 3: Add Flavoring (Vanilla, almond, lemon etc)
• Step 4: Add dry ingredients in 3 stages(if you have liquid add alternately starting and ending with dry ingredients)
• Step 5: Add garnishes (nuts, chips etc until just incorporated)

Examples: brownies, lemon bars, blondes etc

Example: thin cookies that are rolled while hot to create a cylinder or decretive wafer type cookies

Example: Biscotti
Playing with eggs and sugar amounts changes hardness of cookie (not the bake time)

Example: Spritz
Pastry bag/Metal tube device used to put dough in shape that is retained when cooked

Example: Frozen Pillsbury Cookies with decorative center (Cookies whose dough is frozen and sliced off when needed)
Benefits: adjustable size, nice looking, use when needed.