Shopping List
Ingredients
Unsalted butter 4 pounds
Granulated sugar, 5 pounds
Dark Brown sugar, 1 ½ pounds
Lyle’s Golden syrup, one can or bottle. Sold online and in specialty stores. Worth finding. Can substitute with honey.
Baking soda, 4 tsp
Baking powder, 2 tsp
Coconut extract (optional for authentic Oreos)
Peppermint extract (optional for peppermint Oreos)
All-purpose flour, 5 pounds
Whole-wheat flour, 1 pound
Cocoa Powder (dutch processed), 1 ½ cups
Vanilla extract, 2 oz
Powdered Sugar (organic preferred), 1 pound
Cornstarch, ⅓ cup
Eggs, 12 large
Chocolate, 8 oz (dark, semi-sweet or milk)
Semi-sweet chocolate, 9 oz (not chips) 6 oz
Unsweetened chocolate, 2 oz
Chocolate chips, 1 cup
Heavy Cream, 16 oz
Ground cinnamon, ¼ tsp
Sweetened condensed milk, One 14oz can
Light corn syrup, ½ cup
Vegetable oil, ⅔ cup
Frozen Puff Pastry, 1 sheet (sold in boxes of 2)
Old fashioned rolled oats (Quaker preferred), 1 ¼ cup
Pecans, 1 cup (optional for our chocolate chunk cookies, can be omitted for people with allergies)
Dried sour cherries (optional for our chocolate chunk cookies)
Lemons, 2
Equipment
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2 or more cookie sheets or half sheet pans (18x13)
Rolling pin
Ample parchment paper
Optional silpat or silicon mats (you can use parchment instead, but you need parchment in addition to silicon mats)
Plastic wrap
Aluminum foil
Baking spray
Electric mixer, handheld or stand
Whisk
Rubber spatula
Offset spatula (very useful, please don’t skip! We’ll need for Wednesday-Friday)
Bench scraper (useful but not required)
Piping bags, reusable or disposable. We’ll use at least 2.
1/2 inch plain round piping tip (or something close to that size)
Microwave safe bowl
Liquid measuring cup
Wire cooling racks (I like the size that nests into a half sheet pan) useful, but not required
Sharp knife
Instant read, digital thermometer (recommended, but not required)
Kitchen scale (recommended but not required)
Containers for storing cookies
