Milk & Cookies

1.0 Title

Boston Cream Pie Cookies

2.0 Purpose

Boston Cream Pie Cookies are cookies that are designed to taste delicious and remind the eater of boston cream pie.

3.0 Scope

This document provides the procedure for making Boston Cream Pie Cookies.

4.0 Applicable Documents

4.1 Wikipedia

4.2 Dunkin Donuts, maker of Boston Cream donuts

4.3 Muffin Top recipe, on which the cookie portion of this recipe is based

4.4 The Boston Cream Donut Debate

5.0 Definitions & Process Terminology

5.1 Parchment Paper: oven-safe paper that protects baking sheets and saves dish washing.

6.0 Safety

6.1 Burn Hazard. Boston Cream Pie Cookies utilize an oven; baking sheets coming out of the oven can be very hot. Use hand protection. Proceed with caution.

6.2 Stomach Explosion Hazard. These cookies are very rich. I saw it in a movie once so it must be possible.

7.0 Statistical/Process Data

7.1 Bake time

Cookie staff has tested the cookie bake time and determined that a bake time of 8-10 minutes is acceptable. Cookie squishiness increases with decreasing bake time, therefore time your bakes according to your desired outcome.

7.2 Input ingredients

A variety of companies supply vanilla pudding and chocolate frosting, however cookie staff have shown a preference for Jell-O pudding and Duncan Hines chocolate frosting.

8.0 Available Processes, Gases, Process Notes

8.1 Vanilla Pudding

Ingredients:

• 1 package Jell-O vanilla pudding mix
• 2 cups cold milk

8.2 Chocolate Frosting

8.3 Cookie – Similar to the muffin tops described here.

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 3/4 cup sugar
• 1/2 cup milk
• 1/2 cup canola oil
• 1 tsp vanilla

9.0 Operating Procedure

9.1 Preheat oven to 325 F

9.2 Assemble Ingredients

9.3 Make vanilla pudding by mixing pudding mix with 2 cups of cold milk. Let chill in refrigerator

9.4 Make cookie batter:

9.4.1 Mix dry ingredients: flour, baking soda, baking powder, and salt.

9.4.2 Mix sugar and eggs with electric mixer until well blended.

9.4.3 Add milk, canola oil, and vanilla and mix again.

9.4.4 Add dry ingredients from step 9.3.1 and mix again.

9.4.5 Spoon batter onto parchment-paper-lined cookie sheet. The batter is not very viscous and should expand to 2-3 diameter circles.

9.4.6 Bake batter for 8-10 minutes (see section 7.0)

9.4.7 Remove from oven and let cool on a wire rack.

9.4.8 Apply a layer of vanilla pudding to half of the cookies. Coat the other half of the cookies with chocolate frosting. Match each pudding-covered cookie with a chocolate-covered cookie to create a cookie/pudding/cookie/frosting multilayer.

9.4.9 Serve with cold milk, if available.

10.0 Troubleshooting Guidelines

10.1 Have you tried turning it off and on again? Is it plugged in?

11.0 Figures & Schematics

Figure 1: Batter expands to 2-3 inch diameter circles

Figure 2: Finished product