Importance

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Abstract

Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

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First Claim