cookie trouble help

[hac]

im having some real troubles with my cookies. its wierd i make huge cakes and im having troubles making cookies =P

heres the thing, i supply cookies for a ice cream shop here locally. the size of each cookie is as big as an egg ring mold so i use those in the oven as well on top of my cookie pans. ive done this before and i wasnt really having any problems. the sides were lifted and not dropped looking but thats ok since they were using it to make ice cream sandwiches. the problem started after the 300 pieces after. the cookies wont lift from the pan!! it keeps breaking or i can literally lift the pan holdng the cookie. yeesh! ive tried several ways, butter the pan, shortening, wilton pan spray, cooling them then lifting it off with a spatula or just as soon as it bakes i lift them but no luck. i cant use parchment papers since im trying to bring cost down but when i did it stuck to the paper.

notes:

this happend with the 1st recipe i used and it wont go back the way it was. i changed recipes 4 times and this happens everytime. the pans i use is a heavy grade cookie sheet with no scratchess and is nonstick.

alternatively, i would like to ask for a more stable recipe for the cookie. i need a recipe that drops fairly wide. what i used to do is make the ball and gently push that from side to side to make the circle of the mold. comes out uneven but its ok. basically i need something that i can just drop say 2tbsp of the batter in the middle and it will widenen and not just rise. any recipe with minimal ing?its for mass producing =P

thanks all! hoping for some inputs!

[SWEETNESS]

One suggestion that will solve 2 x problems:

Problem: sticking. Solution: bake on a Silpat. It's a one time investment that will last a very long time unlike silicone paper. Your cookies will slip right off the Silpat, even when cool.

Problem: Cookies need to spread. Solution: use a Silpat to allow butter to melt and cookies to subsequently spread before cooked. Baking on a Silpat effectively slows baking allowing cookies to spread. I know this because spreading cookies is exactly what I sometimes DON'T want; while I bake almost every cookie on a Siplat, Chocolate Chip and Oatmeal cookies I bake on parchment - for faster baking with less spread.

Hope it helps.

Edited March 14, 2008 by SWEETNESS (log)

[K8memphis]

When I have something that could become a bad sticking issue, I use a mixture of equal parts of shortening, flour and oil combined well and brushed on. I just keep a supply on hand. Has never failed me. Of course be sure that the surfaces have no previous build up. Some people call this pan goop. But I've never used it under cookies. I was thinking more for those rings. You know of course you can re-use silicone baking paper. What is your recipe? How could cookies stick to parchment?

What size cookie do these need to be?

[hac]

thanks for your suggestions, i knew about the slipmats since they also told me about it at the store i went to but then they cost a lot at this stage =P im not sure i can afford it jsut yet. if only i had the extra cash to burn for this. the size of the cookie is exactly the size of the egg ring mold you use to get even shapes of eggs when cooking it.

[SWEETNESS]

thanks for your suggestions, i knew about the slipmats since they also told me about it at the store i went to but then they cost a lot at this stage =P im not sure i can afford it jsut yet. if only i had the extra cash to burn for this. the size of the cookie is exactly the size of the egg ring mold you use to get even shapes of eggs when cooking it.

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Truly....do yourself a favour. Take a portion of the revenue from these ice cream cookies you're making and buy just ONE Silpat to try it out. You can use it for other purposes as well. I cast sugar onto it. And if I have a BIG cake and I need to slow perimeter baking, I place the cake pan on baking tray lined w/ Silpat to insulate the bottom during baking. Of course, I use a Silpat to bake every one of hundreds of shortbread that move through my kitchen.

[RosalieC]

thanks for your suggestions, i knew about the slipmats since they also told me about it at the store i went to but then they cost a lot at this stage =P im not sure i can afford it jsut yet. if only i had the extra cash to burn for this. the size of the cookie is exactly the size of the egg ring mold you use to get even shapes of eggs when cooking it.

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Silpat is the way to go. It's like a wonder mat! You won't regret the investment - they are very versatile.

You can save a few bucks also buy purchasing a full sheet pan size and cutting it in half for 2 half sheets (it doesn't save much but every little penny counts)

[hac]

thank you and im 100% convinced now. to the store first thing in the morning! wish me luck guys!

[SWEETNESS]

thank you and im 100% convinced now. to the store first thing in the morning! wish me luck guys!

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Feed back on results, OK? I'm interested.

[Catherine Iino]

I'm puzzled about the silpat insulating/slowing down the baking. I've had the opposite experience--the bottoms of cookies baked on silpat seem to me to brown faster than those baked directly on the sheet. I had been wondering whether heat didn't get trapped or build up between the mat and the baking sheet.

Not a professional, by the way; mine is just a home kitchen.

[hac]

baking the first batch right now will let you know =P

[hac]

drum rolls...all my cookie disasters are gone! woohoo! i just lift of the mold and off comes the cookie with it. then i drop them on a cooling rack! bet i can churn in the 100pcs every 3 days now without any sweat!! thanks all!