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<v Speaker 1>Welcome to the I Can't Sleep Podcast or I Help

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<v Speaker 1>You Drift off one fact at a time. I'm your host,

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<v Speaker 1>Benjamin Boster, and today's episode is about cookies. A cookie

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<v Speaker 1>is a sweet biscuit with high sugar and fat content.

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<v Speaker 1>Cookie dough is softer than that used for other types

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<v Speaker 1>of biscuit, and they are cooked longer at lower temperatures.

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<v Speaker 1>The dough typically contains flour, sugar, egg, and some type

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<v Speaker 1>of oil or fat. It may include other ingredients such

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<v Speaker 1>as raisins, oats, chocolate, chips, or nuts. Cookie texture varies

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<v Speaker 1>from chris been crunchy to soft and chewy, depending on

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<v Speaker 1>the exact combination of ingredients and methods used to create them.

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<v Speaker 1>People in the United States in Canada typically refer to

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<v Speaker 1>all sweet biscuits as cookies. People in most other English

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<v Speaker 1>speaking countries call crunchy cookies biscuits, but may use the

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<v Speaker 1>term cookies for chewier biscuits and for certain types such

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<v Speaker 1>as chocolate chip cookies. Cookies are often served with beverages

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<v Speaker 1>such as milk, coffee, or tea, and are sometimes dunked,

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<v Speaker 1>which releases more flavor by dissolving the sugars while also

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<v Speaker 1>softening their texture. Factory made cookies are sold in grocery stores,

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<v Speaker 1>convenience stores, and venue machines. Fresh baked cookies are sold

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<v Speaker 1>at bakeries in coffeehouses. In many English speaking countries outside

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<v Speaker 1>North America, including the United Kingdom, the most common word

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<v Speaker 1>for a crisp cookie is biscuit, where biscuit is the

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<v Speaker 1>most common term. Cookie often only refers to one type

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<v Speaker 1>of biscuit, a chocolate chip cookie. However, in some regions

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<v Speaker 1>both terms are used. The container used as store cookies

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<v Speaker 1>may be called a cookie jar. In Scotland, the term

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<v Speaker 1>cookie is sometimes times used to describe a plain bun.

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<v Speaker 1>Cookies that are baked as a solid layer on a

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<v Speaker 1>sheet pan and then cut, rather than being baked as

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<v Speaker 1>individual pieces, are called bar cookies in American English, or

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<v Speaker 1>tray bakes in British English. The word cookie dates from

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<v Speaker 1>at least seventeen oh one in Scottish usage, where the

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<v Speaker 1>word meant plain bun rather than thin baked good, and

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<v Speaker 1>so it is not certain whether it is the same

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<v Speaker 1>word From eighteen oh eight. The word cookie is attested

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<v Speaker 1>in the sense of small, flat sweetcake in American English.

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<v Speaker 1>The American use is derived from Dutch cookia little cake,

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<v Speaker 1>which is a diminutive of cake, which came from the

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<v Speaker 1>Middle Dutch word coca, with an informal dialect variant cookie.

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<v Speaker 1>According to the Scottish National Dictionary, its Scottish name may

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<v Speaker 1>derive from the diminutive form plus suffix i e of

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<v Speaker 1>the word cook. There was much trade and cultural contact

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<v Speaker 1>across the North Sea between the Low Countries and Scotland

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<v Speaker 1>during the Middle Ages, which can also be seen in

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<v Speaker 1>the history of curling and perhaps golf. Cookies are most

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<v Speaker 1>commonly baked until crisp or belds for just long enough

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<v Speaker 1>to ensure a soft interior. Some types of cookies are

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<v Speaker 1>not baked at all, such as varieties of peanut butter

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<v Speaker 1>cookies that use solidified chocolate rather than set eggs and

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<v Speaker 1>wheat gluten as a binder. Cookies are produced in a

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<v Speaker 1>wide variety of styles, using an array of ingredients, including sugars, spices, chocolate, butter, peanut, butter, nuts,

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<v Speaker 1>or dried fruits. Cookie like hard wafers have existed for

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<v Speaker 1>as long as baking has been documented, in part because

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<v Speaker 1>they survived travel very well, but they were usually not

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<v Speaker 1>sweet enough to be considered cookies by modern standards. Cookies

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<v Speaker 1>appear to have their origins in seven century a d Persia,

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<v Speaker 1>shortly after the use of sugar became relatively common in

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<v Speaker 1>the region. They spread to Europe through the Muslim conquest

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<v Speaker 1>of seas. By the fourteenth century, they were common in

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<v Speaker 1>all levels of society throughout Europe, from royal cuisine to

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<v Speaker 1>street vendors. The first documented instance of the figure shaped

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<v Speaker 1>gingerbread man was at the court of Elizabeth the First

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<v Speaker 1>of England in the sixteenth century. She had the gingerbread

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<v Speaker 1>figures made and presented in the likeness of some of

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<v Speaker 1>her important guests. With global travel becoming widespread at that time,

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<v Speaker 1>cookies made a natural travel companion, a modernized equivalent of

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<v Speaker 1>the travel cakes used throughout history. One of the most

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<v Speaker 1>popular early cookies, which traveled especially well and became known

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<v Speaker 1>on every continent by similar names, was the jimbal, relatively

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<v Speaker 1>hard cookie made largely from nuts, sweetener, and water. Cookies

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<v Speaker 1>came to America through the Dutch. In New Amsterdam in

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<v Speaker 1>the late sixteen twenties, the Dutch word cookia was anglicized

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<v Speaker 1>to cookie. The earliest reference to cookies in America is

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<v Speaker 1>in seventeen oh three, when the Dutch in New York

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<v Speaker 1>provided in seventeen oh three at a funeral eight hundred cookies.

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<v Speaker 1>The modern form of cookies, which is based on creaming

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<v Speaker 1>butter and sugar together, did not appear commonly until the

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<v Speaker 1>eighteenth century. The Industrial Revolution in Britain and the consumers

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<v Speaker 1>that created saw cookies biscuits become products for them. The

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<v Speaker 1>masses and firms such as Huntley and Palmers formed in

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<v Speaker 1>eighteen twenty two, Mcvittie's formed in eighteen thirty and Cars

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<v Speaker 1>formed in eighteen thirty one were all established. The decorative

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<v Speaker 1>biscuit tin, invented by Huntley and Palmers in eighteen thirty one,

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<v Speaker 1>saw British cookies exported around the world. In eighteen ninety one,

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<v Speaker 1>Cadbury filed a patent for a chocolate coated cookie. Cookies

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<v Speaker 1>are broadly classified according to how they are formed or made,

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<v Speaker 1>including at least these categories. Bar cookies consist of batter

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<v Speaker 1>or other ingredients that are poured or pressed into a pan,

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<v Speaker 1>sometimes in multiple layers, cut into cookies sized pieces after baking.

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<v Speaker 1>In British English, bar cookies are known as tray bakes.

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<v Speaker 1>Examples include brownies, fruit squares, and bars such as date squares.

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<v Speaker 1>Drop cookies are made from a relatively soft dough that

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<v Speaker 1>is dropped by spoonfuls onto the baking sheet. During baking,

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<v Speaker 1>the mounds of doughes spread and flatten. Chocolate chip cookies,

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<v Speaker 1>pill house cookies, old meal raisin or other oatmeal based cookies,

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<v Speaker 1>and rock kegs are popular examples of drop cookies. This

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<v Speaker 1>may also include thumbprint cookies, for which a small central

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<v Speaker 1>depression is created with a sum or small spoon baking

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<v Speaker 1>to contain a filling such as jam or chocolate chip.

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<v Speaker 1>In the UK, the term cookie often refers only to

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<v Speaker 1>this particular type of product. Filled cookies are made from

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<v Speaker 1>a rolled cookie dough filled with a fruit, jam, or

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<v Speaker 1>confectionery filling before baking. Almonashan are a filled cookie. Molded

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<v Speaker 1>cookies are also made from a stiffer dough that is

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<v Speaker 1>molded into balls or cookie shapes by hand before baking.

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<v Speaker 1>Snicker doodles and peanut butter cookies are examples of molded cookies.

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<v Speaker 1>Some cookies, such as hermids or biscotti, are molded into large,

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<v Speaker 1>flattened loaves that are later cut into smaller cookies. No

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<v Speaker 1>baked cookies are made by mixing a filler such as

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<v Speaker 1>cereal or nuts, into a melted confectionery binder, shaping into

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<v Speaker 1>cookies or bars, and allowing to cool or harden. Oatmeal

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<v Speaker 1>clusters and rumballs are no baked cookies. Pressed cookies are

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<v Speaker 1>made from a soft dough that is extruded from a

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<v Speaker 1>cookie press into various decorative shapes before baking. Spritz Quebec

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<v Speaker 1>is an example of a pressed cookie. Refrigerator cookies, also

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<v Speaker 1>known as ice box cookies, are made from a stiff

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<v Speaker 1>dough that is refrigerated to make the raw dough even

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<v Speaker 1>stiffer before cutting and baking. The dough is typically shaped

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<v Speaker 1>into cylinders, which are sliced into round cookies before baking.

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<v Speaker 1>Pinwheel cookies and those made by Pillsbury are representative. Rolled

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<v Speaker 1>cookies are made from a stiffer dough that is rolled

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<v Speaker 1>out and cut into shapes with a cookie cutter. Gingerbread

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<v Speaker 1>men are an example. Sandwich cookies are rolled or pressed

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<v Speaker 1>cookies that are assembled as a sandwich with a sweet filling.

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<v Speaker 1>Fillings include marshmallow jam an icing. The Oreo cookie, made

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<v Speaker 1>of two chocolate cookies with a vanilla icing filling, is

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<v Speaker 1>an example. Other types of cookies are classified for other reasons,

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<v Speaker 1>such as their ingredients, size, or intended time of serving.

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<v Speaker 1>Breakfast cookies are typically larger, lower sugar cookies filled with

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<v Speaker 1>heart healthy nuts and fiber rich oats that are eaten

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<v Speaker 1>as a quick breakfast snack. Low fat cookies or diet

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<v Speaker 1>cookies typically have lower fat than regular cookies. Raw cookie

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<v Speaker 1>doughs served in some restaurants, though the eggs may be

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<v Speaker 1>omitted since the dough is eaten raw, which could pose

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<v Speaker 1>a semonilla risk if eggs were used. Cookie dough infections

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<v Speaker 1>in New York City is a restaurant that has a

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<v Speaker 1>range of raw cookie dough flavors, which are scooped into

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<v Speaker 1>cubs for customers like ice cream. Skillet cookies are big

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<v Speaker 1>cookies baked in a cast iron skillet and served warm.

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<v Speaker 1>They are either eaten straight from the pan or cut

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<v Speaker 1>into wedges, often with vanilla ice cream on top. Supersized

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<v Speaker 1>cookies are large cookies, such as the Panera Kitchen Sink cookie.

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<v Speaker 1>These very large cookies are sold at grocery stores, restaurants,

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<v Speaker 1>and coffee shops. Vegan cookies can be made with flour, sugar,

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<v Speaker 1>non dairy milk, and non dairy margarine aquafaba icing can

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<v Speaker 1>be used to decorate the cookies. Cookie cakes are made

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<v Speaker 1>in a larger circular shape, usually with writing made of frosting.

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<v Speaker 1>Leah Etman from Nutrition Action has criticized the high calorie

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<v Speaker 1>count and fat content of supersized cookies. She cites a

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<v Speaker 1>Panera Kitchen sink cookie, a supersized chocolate chip cookie which

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<v Speaker 1>measures five and a half inches in diameter and has

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<v Speaker 1>eight hundred calories. For busy people who eat breakfast cookies

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<v Speaker 1>in the morning, Kate Bratsker from The Huffington Post recommends

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<v Speaker 1>lower sugar cookies filled with heart healthy nuts and fiber

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<v Speaker 1>rich oads. A book on nutrition by Paul insel at

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<v Speaker 1>All notes that low fat or diet cookies may have

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<v Speaker 1>the same number of calories as regular cookies due to

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<v Speaker 1>added sugar. There are a number of slang usages of

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<v Speaker 1>the term cookie. The catch phrase that's the way the

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<v Speaker 1>cookie crumbles, which means that's just the way things happen,

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<v Speaker 1>is attested to Imprint in nineteen fifty five. Others slang

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<v Speaker 1>terms include smart cookie and tough cookie. According to the

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<v Speaker 1>Cambridge International Dictionary of Idioms, a smart cookie is someone

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<v Speaker 1>who is clever and good at dealing with difficult situations.

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<v Speaker 1>The expression cookie cutter, in addition to referring literally to

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<v Speaker 1>a culinary device used to cut rolled cookie dough into shapes,

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<v Speaker 1>is also used metaphorically to refer to items or things

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<v Speaker 1>having the same configuration or look as many others e g.

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<v Speaker 1>A cookie cutter tracked house, or to label something as

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<v Speaker 1>stereotyped or formulaic e g. An action movie filled with

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<v Speaker 1>generic cookie cutter characters. Cookie duster is a whimsical expression

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<v Speaker 1>for a mustache. Cookie Monster is a muppet on the

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<v Speaker 1>children's television show Sesame Street. He is best known for

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<v Speaker 1>his voracious appetite for cookies and his famous eating phrases

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<v Speaker 1>such as me want cookie, Me eat cookie, or simply

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<v Speaker 1>cookie and omnomnomna said through a mouthful of food. Cookie

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<v Speaker 1>Clicker is a game where players click a cookie to

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<v Speaker 1>buy upgrades to make more cookies. A fortune cookie is

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<v Speaker 1>a crisp and sugary cookie wafer made from flour, sugar, vanilla,

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<v Speaker 1>and sesameseed oil with a piece of paper inside a

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<v Speaker 1>fortune an aphorism or a vague prophecy. The message inside

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<v Speaker 1>may also include a Chinese phrase with translation, or a

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<v Speaker 1>list of lucky numbers used as some as lottery numbers.

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<v Speaker 1>Fortune cookies are often served as a dessert in Chinese

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<v Speaker 1>restaurants in the United States, Canada, Australia, and other countries,

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<v Speaker 1>but they are not Chinese in origin. The exact origin

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<v Speaker 1>of fortune cookies is unclear, though various immigrant groups in

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<v Speaker 1>California claim to have popularized them in the early twentieth century.

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<v Speaker 1>They most likely originated from cookies made by Japanese immigrants

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<v Speaker 1>to the United States in the late nineteenth or early

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<v Speaker 1>twentieth century. The Japanese version did not have the Chinese

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<v Speaker 1>lucky numbers and were eaten with tea. There is no

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<v Speaker 1>single accepted Chinese name for the cookies, with a large

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<v Speaker 1>variety of translations being used to describe them in the

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<v Speaker 1>Chinese all of which being more or less literal translations

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<v Speaker 1>of the English fortune cookie. Examples include xinyung chianbing good

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<v Speaker 1>luck lot cookie, chien yu being for chuine words, cookie

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<v Speaker 1>ching yuan being good luck cookie, hing yung chian yu

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<v Speaker 1>being lucky fortune words cookie hingyong tian being good luck

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<v Speaker 1>sweet cookie, shing fu bingen good luck biscuit, or jum

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<v Speaker 1>bubing divining cookie as far back as the nineteenth century,

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<v Speaker 1>a cookie very similar in appearance to the modern fortune

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<v Speaker 1>cookie was made in Kyoto, Japan, and there is a

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<v Speaker 1>Japanese temple tradition of random fortunes called omi Kuji. The

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<v Speaker 1>Japanese version of the cookie differs in several ways. They're

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<v Speaker 1>a little bit larger or made of darker dough, and

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<v Speaker 1>they're batter contained sesame and miso. They contain a fortune. However,

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<v Speaker 1>the small slip of paper was wedged into the bend

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<v Speaker 1>of the kokie rather than placed inside the halla portion.

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<v Speaker 1>This kind of cookie is called tujiura senbe and is

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<v Speaker 1>still sold in some regions of Japan, especially in Kanazawe, Ishikawa.

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<v Speaker 1>It is also sold in the neighborhood of Fushimi Inari

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<v Speaker 1>Taisha Shrine and Kyoto Makato. Hagiwara of Golden Gate Parks.

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<v Speaker 1>Japanese Tea Garden in San Francisco is reported to have

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<v Speaker 1>been the first person in the U s to have

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<v Speaker 1>served the modern version of the kokie when he did

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<v Speaker 1>so at the Tea Garden in the early nineteen hundreds.

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<v Speaker 1>The fortune cookies were made by a San Francisco bakery, Benqido.

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<v Speaker 1>David Jung, founder of the Hong Kong Noodle Company in

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<v Speaker 1>Los Angeles, made a competing claim that he invented the

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<v Speaker 1>cookie in nineteen eighteen. San Francisco's Court of Historical Review

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<v Speaker 1>attempted to settle the dispute in nineteen eighty three. During

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<v Speaker 1>the proceedings, a fortune cookie was introduced as a piece

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<v Speaker 1>of evidence. Was a message reading s f judge who

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<v Speaker 1>rules for l a not very smart cookie. A federal

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<v Speaker 1>judge of the Court of Historical Review from San Francisco

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<v Speaker 1>themselves determined that the cookie originated from Hagiwara, and the

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<v Speaker 1>court ruled in favor of San Francisco. The city of

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<v Speaker 1>Los Angeles condemned the decision. Sei Chi Quito, the founder

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<v Speaker 1>of Pugetsuto of Little Tokyo and Los Angeles, also claims

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<v Speaker 1>to have invented the cookie. Quito claims to have gotten

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<v Speaker 1>the idea of putting a message in a cookie from

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<v Speaker 1>Omi Koji fortune slip, which are sold at temples and

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<v Speaker 1>shrines in Japan. According to his story, he sold his

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<v Speaker 1>cookies to Chinese restaurants, where they were greeted with much enthusiasm,

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<v Speaker 1>and both the Los Angeles and San Francisco areas before

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<v Speaker 1>spreading up to around World War Two, fortune cookies were

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<v Speaker 1>known as fortune tea cakes, likely reflecting the origins in

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<v Speaker 1>Japanese tea cakes. Fortune cookies before the early twentieth century

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<v Speaker 1>were all made by hand. They are made from a

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<v Speaker 1>simple batter of sugar, flour, water, and eggs. When heated,

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<v Speaker 1>the dough stays flexible, allowing it to be shaped. As

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<v Speaker 1>it cools, the sugar crystallizes, creating a crisp, glossy cookie. Traditionally,

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<v Speaker 1>bakers would bake three inch circles of dough, insert a

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<v Speaker 1>fortune while still warm, and use chopsticks to fold the

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<v Speaker 1>cookies into its iconic shape before hardened. The fortune cookie

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<v Speaker 1>industry changed dramatically after the fortune cookie machine was invented

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<v Speaker 1>by Edward Lewis in the late nineteen sixties. The machine

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<v Speaker 1>allowed for mass production of fortune cookies, which subsequent only

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<v Speaker 1>allowed the cookies to drop in price to become the

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<v Speaker 1>novelty and courtesy dessert many Americans are familiar with after

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<v Speaker 1>their meals at most Chinese restaurants. Today, there are approximately

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<v Speaker 1>three billion fortune cookies made each year globally, the majority

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<v Speaker 1>of them consumed in the US. The largest manufacturer of

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<v Speaker 1>the Cookies is Wankan Food Inc. Headquartered in Brooklyn, New York.

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<v Speaker 1>They make over four point five million Fortune cookies per day.

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<v Speaker 1>Other large manufacturers are Bailey International in the Midwest and

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<v Speaker 1>Peking Noodle in Los Angeles. There are other smaller local

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<v Speaker 1>manufacturers including Sioux Chiang Ko and Seattle, Kiefer Court Food

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<v Speaker 1>in Minneapolis, Sunrise Fortune Cookie and Philadelphia, and Golden Gate

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<v Speaker 1>Fortune Cookie Factory in San Francisco. Many smaller companies will

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<v Speaker 1>also sell custom fortunes. Manufacturing processes vary, but they generally

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<v Speaker 1>follow the same procedure. The ingredients, typically made with a

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<v Speaker 1>base of flour, sugar, vanilla, and sesame seed oil, are

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<v Speaker 1>mixed in a large tank esquirted on too fast moving trays.

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<v Speaker 1>These function like a conveyor belt and are heated to

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<v Speaker 1>cook the dough. Cookies are compressed with round hot plates

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<v Speaker 1>to shape and cook them. The cookies bake for approximately

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<v Speaker 1>one minute and are reshaped. They can be mechanically shaped

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<v Speaker 1>or folded by hand. When automated, a machine folds the

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<v Speaker 1>cookie into the correct orientation with the fortune inside. Cooled

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<v Speaker 1>and hardened cookies are sealed in plastic wrappers, which are

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<v Speaker 1>inspected before being shipped. Today, most cookies are produced in

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<v Speaker 1>the United States. The message inside may include a list

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<v Speaker 1>of lucky numbers, used by some as lottery numbers. Since

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<v Speaker 1>relatively few distinct messages are printed, and the recorded case

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<v Speaker 1>where winning numbers happen to be printed, the lottery had

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<v Speaker 1>an unexpectedly high number of winners sharing a prize. Authorities

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<v Speaker 1>briefly investigated want On Food in two thousand five after

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<v Speaker 1>one one hundred and ten powerball lottery players won about

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<v Speaker 1>nineteen million dollars after using the lucky numbers on the

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<v Speaker 1>back of fortunes. Fortune cookies are sometimes used for special

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<v Speaker 1>marketing promotions. For example, the film Kung Fu Panda THII

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<v Speaker 1>was promoted by putting quotations from the protagonist of the

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<v Speaker 1>film on fortune cookie slips. In nineteen eighty nine, fortune

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<v Speaker 1>cookies were reportedly imported into Hong Kong and sold as

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<v Speaker 1>genuine American fortune cookies. Wantan Food attempted to expand its

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<v Speaker 1>fortune cookie business into China in nineteen ninety two, but

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<v Speaker 1>gave up after fortune cookies were considered two American cookies

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<v Speaker 1>from different manufacturers have different ingredients and nutritional content. One

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<v Speaker 1>cookie typically contains around eighty to one hundred and thirty

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<v Speaker 1>kilodules of food energy and five to seven grams of

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<v Speaker 1>total carbohydrates. A cookie may have sugar varying from zero

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<v Speaker 1>to three grams, between two to eight milligrams of sodium,

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<v Speaker 1>and may have significant, compared to their size, amounts of

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<v Speaker 1>iron or protein. The small size means they have little

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<v Speaker 1>overall nutritional value. Fortune cookies, while largely an American item,

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<v Speaker 1>have been served in Chinese restaurants in Australia, Argentina, Brazil, Canada, France, Germany, India, Italy, Mexico,

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<v Speaker 1>New Zealand, Norway, Singapore, the United Kingdom, and the United

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<v Speaker 1>Arab Emirates, among others. There are also multicultural versions of

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<v Speaker 1>the fortune cookie. For instance, the Mexican version of the

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<v Speaker 1>fortune cookie, called the Lucky Taco, is a red taco

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<v Speaker 1>shaped cookie with a fortune inside the same company that

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<v Speaker 1>makes the Lucky Taco also makes a Lucky canoi, inspired

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<v Speaker 1>by Italian canolis.