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Cookie Dough Fundraiser

18 years ago

We are currently doing a frozen cookie dough fundraiser with Cookies R Us. They offer $7 for each box of cookies sold! I think our profits are gonna be huge! You can get info on their fundraiser at www.chipperyfundraiser.com.

They use Chippery cookies by Otis Spunkmeyer. These are a very well known and liked brand of cookies. Volunteers are needed for organizing the distribution of the cookies on delivery day, but the profits out weigh the work by far!

A local youth football/cheerleading organization did this same fundraiser last year and their profit was right at $6000 with 70 kids selling. Also, a preschool did it with only 30 kids selling and profitted just over $1000. Even a 4H group of only 10 kids did this fundraiser and profitted $750.

Just wanted to share it with you in case you're looking for a great fundraiser. Can't beat these profits!

Here is a link that might be useful: Cookies R Us

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Comments (5)

mariend
18 years ago
Good luck
believejay
17 years ago
Just title your post 'shameless self-promotion' and promote your products without trying to trick everyone. I don't think people are that clueless and also I don't believe they mind honest marketing.
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Comments (8)
Thank you all! My cookies are Swedish, too, colleenoz! All the cookies I make for Christmas are either Swedish or Danish, handed down from my Danish grandmother (who married a Swede). Your recipe is probably just like mine. With equal amounts finely ground nuts and flour, they break apart in your mouth in a flurry of tender texture and flavor. For the first time ever, we had problems with the recipe, which is why they didn’t all get baked. We didn’t know whether to blame the new oven (which was a problem for pretty much everything) or a difference in the dough. I think maybe both. Instead of the normal 20 minutes at 350 to get slightly brown on the bottom, they took 40 minutes plus. Then, they shattered when trying to roll them in powdered sugar. I’m not good at analyzing a problem and knowing how to fix it. We used to buy the pecans pre-ground. The nut store we bought them at went out of business. We bought a 3 lb bag of whole pecans and ground them ourselves in the food processor. Last year went fine. This year the dough seemed too moist. We had a problem even forming the balls, then they shattered as I wrote above. I was in the process of adding more flour to compensate, and doing test bakes, when I decided it was time to pull the plug and stop baking. I think the pecans must have been very fresh, and were too moist. We ground them a couple of days ahead and I should have turned them and let them dry a bit, instead of covering the bowl. I noticed the ground pecans were moist, but I didn’t do anything with the knowledge. The pecan meal I used to buy pre-ground was much drier. Either that or leave out the 3 T of water the recipe calls for.
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Comments (7)
I think it will be fine...the cocoa will likely absorb moisture from the dough as it freezes, then thaws, and then disappear as the dough is molded or rolled and baked.
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Comments (18)
Leavening/soda makes dough rise. Proving/proofing shows that the yeast is alive (not an issue with dry granulated yeast, but absolutely necessary for cake yeast and starters). Rising is what the dough does. Commercial bakers nowadays proof yeast in the dough while it rises because the yeast is so reliably alive that they skip the step where you feed the yeast and make sure it bubbles up before wasting a batch of flour on it, which is the original meaning of proofing your yeast. They just look at the risen shaped loaves to see the proof. This has become so prevalent that bakers are using the word proof and rise interchangeably. You raise your hand and your crops, and rear your children. :)
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Comments (5)
Oil cookies are very specific. The science of what happens during baking is way different. I wouldn't go there without leisure to test the recipe. There's nothing simpler than true shortbread, AP flour, granulated sugar, solid fat (butter, shortening (eew) or "baking stick" margarine (100 Calories per TBSP). Each has a different flavor and texture, but all work. Cream fat and sugar, add flour, any add-ins, chill, roll or shape, bake. I'm not sure that makes the best general base however. I've done it, but while the cookies look really different, even with flavorings added, etc., I think they all taste like shortbread. There are a ton of good cookie recipes that only yield a dozen average suzed cookies. If you really want variety, I'd make 5-6 of those, rather than one huge batch of generic dough with varied finishes. OTOH, if it's for a party, rather than house guests, or gift baskets, most people will only eat one or two cookies, so it wouldn't matter if there's aa underlying sameness.
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gvdhodges
Original Author
17 years ago
I'm very offended by your reply "believejay". I have been a member here since 2003 and am only telling about a great fundraiser that we used in hopes to help other schools out. I don't believe that is against any rules here.
sheilajoyce_gw
17 years ago
And the peanut butter paste recall is also in effect for some cookie dough fund raisers. check yours.
gvdhodges
Original Author
17 years ago
Cookies R Us, Chippery Cookies and Otis Spunkmeyer are not involved in the peanut butter recall. We received the following statement from Otis Spunkmeyer...Read below...

January 30, 2009
To Our Valued Customers and Business Partners:
Peanut products manufactured by Peanut Corporation of America (PCA) have been
found to test positive for Salmonella Typhimurium, and deemed to be the source of a
food-borne illness outbreak that has sickened hundreds and been linked to several
deaths. On January 29, PCA issued an expanded voluntary recall of all peanuts and
peanut products processed in its Blakely, Georgia facility since January 1, 2007. The
expanded recall includes all peanuts (dry and oil roasted), granulated peanuts, peanut
meal, peanut butter and peanut paste. The US Food and Drug Administration has
reported no evidence to suggest that the Salmonella Typhimurium contamination
originated with any manufacturer other than PCA.
Otis Spunkmeyer wishes its customers and consumers to know that no Peanut
Corporation of America peanuts, peanut meal, butter or paste has ever been used
in any products manufactured by Otis Spunkmeyer, Inc.
On Monday, January 19, the F.D.A. issued a recommendation to consumers advising
that if they had concerns about peanut butter-containing products in their possession,
they could use a searchable database created by the agency to learn if the products had
been recalled. That database can be found at
http://www.accessdata.fda.gov/scripts/peanutbutterrecall/index.cfm.
While several companies that have used PCAÂs peanut butter in their products and
resellers of such products have begun to recall goods containing PCAÂs peanut butter,
Otis Spunkmeyer is not involved in any such recall.
We share your concern for the health and well-being of our customers and consumers.
However, again, you need not be concerned about consuming Otis Spunkmeyer
branded (including the Chippery brand) or private label peanut butter flavor
products.

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