Cookies for small profit

That's what I hear from my daughter, the Insomnia Cookies manager. College kids who are up late and get the munchies - often it's chemically induced.

If you're in a college town you might find a ready market among students. When I was in college most of my classmates were living pretty close, but today it's amazing how much money the average student has to spend - at OSU, anyway.

Thank you, Thank you, Thank you

I have been watching this thread. I have thought about baking, I have been baking bread rolls and cinnamon rolls for family and my self. oin took half home yesterday. Dark pans and shiny pans sure make a difference. He likes what I bake. I am just getting use to a new stove. Very good advice on here. MKae sure the ingreients are east to get. I hae a very good mincemeat cookie recipe of my own it is hard here to get the packaged mincemeat. Some things are available only at Xmas time. Candied fruit mix and such. I like fruitcake cookies. PrezelSonmle and Krumkake and that type. I had a molasses cookie recipe and suppose to be soft. I tried it several times and go other copies ad still not soft. I worked on the recipe and it came out soft okay. Some things are very high priced to use.

I had a cookie at a cattered program and it was so hard I could not hardly eat it. Thumbprint cookie. That one sure was not right.

What IS the difference between dark and shiny pans? Probably has to do with cooking times but I am just guessing. Can you shed some light ?
Thanks

These are people who pay $5 for a cup of coffee. Your pot head special could include the cheapest cookies you can make, and charge extra.

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Boy, you the nail on the head..... You need to become a cookie consultant!

Tazymae...the difference in pans is not so much in the color, but the thickness...the thicker the pan (either a bread pan, a muffin pan or a sheet pan) the better and more evenly it conducts the heat...the result is a better baked product.
This is a picture of one of my baking sheets. I got two of them at a kitchen place. The size is called a half-sheet (the name comes from commercial bakeries) and it is a medium weight aluminum with rolled edges. They work super well. The cost for the two was around $15.00...very well worth it.
I used parchment paper because it helps prevent burning the bottom of breads and cookies.
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Most bakers have their own favorites..some like to bake cakes, some breads, I always liked baking cookies.

I have been baking bread rolls and cinnamon rolls in a dark pan. Dark brown on the bottom and I used last time shiny pans and they did not brown on the bottom. Same dough, same heat, same oven. Dark pan I presume heat more. Rack in the over the same.

I have the sheets that are 13 x 18. 2 dark metal and professional and no idea of cost. 2 heavier aluminum one I paid $4 each. I have tin sheets 12 by 18 that are now dark. I have have 3 sheets I use that are smaller and getting dark and they bake excelant and not heavy but are old and I have use fo 60 years. Had to use for biscuits and all over the years. So got some new ones. I have 3 huge sheets that would not go in my old oven but excellant as trays. May fit this over as it wider. I agree with you are better made pans. I bake cookies I use 3 sheets and have two in oven and to fill and keep them going. I rotate them.

Your bread sure looks good. I have not worked with parchament paper. But that is another cost to add in if you use it or mom used waxed paper.

I can remember one day I was baking pink heart cookies for a kids program and I got one pan a little bit browner and did not show the color well. Not burnt at all. I did not want browned. Guy from water company came in said how good it smelled in there. He figured out where the expansion tank had to go and I offered him that dozen cookies. He took them and said he was going to go get him some milk and eat them. I did not have any milk to give him. Sugar cookies and not hard like I have seen done. He was about drooling over the the cookies.

I bought 2 cookies at the mall and were brownies and he said $3. $1.50 a cookie. Never again. No huge either.

I like to bake cookies. Prezelles, Krumkake, I have bought the Belgian cookie irons. I have bought all kinds of cookie making things. Cookie presses, cutters and so on. I have bake pans. I do not think I have the ambition/get and go to do it now.

Even takes water to wash up and heat it and soap. More lights on. Plastic gloves .

As I do not have a Betty Crocker cookbook here I do have a Betty Crocker cookie cookbook and it has the sugar cookie recipe in it. Cream of tarter and powder sugar so presume it is the same one. I have not tried it. But I will.

Bakery near here gets 75 cents per cookie. They are good too.

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"He was about drooling over the cookies". That's funny and so true! Almost everyone loves cookies.

I think your pans probably bake well because they used to be better quality than the new cheap ones. I don't like the new ones at all...they are thin and flimsy and burn stuff too easily.
Maybe your pans are nice and dark from being used for a long time. Like a frying pan that is well seasoned.
I used to work in a bakery and all their pans...bread pans, cake pans and sheet pans were very, very old and totally dark. They were very heavy duty and would last a lifetime. But the stuff sure came out good.

Parchment paper is a heavy expense if you bake a lot.

Invest in a silicon baking sheet and try that and see if you like it. I love the way mine work and they are wash and reuse.

Silicone sheet is about the only way I can make my coconut macaroons come off the pan in one piece.