Baking

  Troubleshooting

  Thawing, Warming & Serving

  Storing

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Cookie Catalog Baked Cookies Nutritional Information Baking Instructions & Tips




Michael's Cookies are better than homemade! When baking them, be sure to let them live up to their full potential. Follow the instructions below to achieve the best cookies possible. Please see our Cookie Catalog for images of what the perfect cookie should look like. If you're having any issues please check out our Troubleshooting section.

BAKING MICHAEL’S COOKIES
To bake perfect cookies, follow these simple instructions.

  1. Store dough in the freezer until ready to use. Do not defrost the cookie dough before baking.
  2. Place frozen cookie dough on a parchment paper-lined standard size sheet pan (18” x 26”).
    TIP! For the best looking baked cookie, look at the top and bottom of the cookie dough “puck”. Put the side with the most “fill” (chocolate chips, nuts, etc.) face up. WARNING: Baking directly on Teflon (without lining) may cause an inconsistent spread of the cookie and burning on the bottom of the cookies.
  3. Bake according to cookie size and type of oven (conventional or convection). Refer to the chart below.
  4. Oven temperatures will vary. It’s best to use an oven thermometer to confirm the actual temperature of the oven. The vast majority of baking problems are due to ovens that are not calibrated and inaccurate oven temperatures.
  5. For best results, rotate each sheet pan 180 degrees halfway through the baking process. Some ovens have "hot spots". You may need to switch the pans on the top and bottom racks. (i.e. put the top pan on the bottom and the bottom pan on the top.)
  6. When baking is complete, remove the sheet pans and place on a cooling rack. Cookies will continue to bake on pan after removed from the oven. Immediately after the cookies are removed from the oven they will appear "puffed up". Once cooled for about 5 to 10 minutes they will fall slightly and be ready to serve.

DO NOT OVERBAKE!
For assistance call 1-800-U-BAKE-THEM (1-800-822-5384)

BAKING
Degrees in Fahrenheit

Conventional Oven
at 350°
Convection Oven
at 300°
Cookie Size
Minutes
Minutes
3 oz
18 - 20
18 - 20
2 oz
16 - 18
16 - 18
1.3 oz / 1.5 oz
14 - 16
14 - 16
1 oz
12 - 14
12 - 14

When baking above an altitude of 3,000 ft increase oven temperature by 10°.

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TROUBLESHOOTING

PROBLEM: Cookie did not spread and/or is an irregular shape. Cookie is burned on the outside but not thoroughly baked.

REASON: The oven is too hot. Ovens that are too hot prevent cookies from spreading. The cookies will be burned in some areas but will not thoroughly bake in the middle. Check oven temperature by using an oven thermometer. (Sometimes the oven thermometer built into the oven is inaccurate.) When the oven reaches the recommended temperature, adjust accordingly.

PROBLEM: Cookie spreads too much and the edges of the cookie are thin. Cookie is underbaked and oily.

REASON: The oven is not hot enough or, the cookies were not baked long enough. Ovens that are not hot enough make cookies spread thin and shortening separates from the cookie. Always preheat oven and verify oven temperature with an oven thermometer before baking. Bake times for cookies vary by size. Please use the instructions above as a guideline but please note that you may need to adjust these settings for your particular oven. A perfectly baked cookie should have a distinct cracking along the surface. See our Cookie Catalog for examples of what this should look like.

PROBLEM: Cookie color is too dark. Cookie is dry.

REASON: The cookies were overbaked. Bake times for cookies vary by size. Please use the instructions above as a guideline but please note that you may need to adjust these settings for your particular oven.

QUESTION: Why are other cookies (not Michael’s Cookies) hard the day after they were baked?
ANSWER: Michael’s Cookies are made without any animal fats, which solidify when cold. That’s what makes other cookies hard.

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THAWING, WARMING & SERVING MICHAEL'S COOKIES

Thawing Michael’s Cookies baked products:
Allow 20-30 minutes for frozen baked cookies to thaw at room temperature.

Warming Up Michael’s Cookies products:

  • Thawed cookies may be warmed up in a microwave for no more than 10 seconds, or reheated in an oven preheated to 325 degrees for 1–2 minutes.
  • Frozen cookies may be warmed in a microwave for no more than 28–30 seconds, or reheated in an oven preheated to 325 degrees for 1–3 minutes.

Serving Michael’s Cookies products:
Michael’s Cookies taste best when eaten within one to five days from the time baked.

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STORING MICHAEL’S COOKIES
Proper storage for Michael’s Cookies frozen dough is important for the following reasons:

  • The dough is made fresh-to-order without preservatives (plus zero grams Trans Fat). Therefore, each one is perishable!
  • Our products are made will all-natural ingredients.

To store frozen cookie dough, follow these simple instructions:

  1. Keep dough in Michael’s Cookies box and seal after every use.
  2. Place in freezer and use within eight months.

To store baked cookies:

  1. Never refrigerate cookies - they will dry out.
  2. Over-wrap cookies with plastic wrap.
  3. Place in freezer and use within 30 days.
  4. When ready to use, thaw cookies for 20-30 minutes before serving.

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