Mixing process for cookies with storage-stable texture variability

Claim 1

A process for preparing baked cookies having a crisp and chewy texture dichotomy, comprising making at least two dough compositions, one dough comprising flour, shortening, water and a sufficient amount of crystallization resistant sugar to provide a chewy texture when baked, and a second dough comprising flour, shortening, water and a sufficient amount of readily crystallizable sugar to provide a crisp texture when baked, at least one dough composition made by: (a) adding crystallization resistant sugar with water and mixing same; (b) combining an effective amount of shortening for producing cookie dough with the crystallization-resistant sugar and water and mixing the combination; (c) adding to the ingredients of step (b) not more than about 80% by weight of a readily crystallizable sugar comprising sucrose, based on total weight of readily crystallizable sugar in each dough composition, and mixing; (d) combining an effective amount of flour for producing cookie dough when combined with the mixed ingredients from step (c) and mixing the combination; (e) adding the remaining readily crystallizable sugar to the mixed ingredients of step (d), and mixing; (f) forming a cookie dough preform from the dough composition from step (e) and a second dough; and (g) baking said cookie preform for sufficient time to form a cookie with crispy and chewy texture dichotomy.