container to transport cookies to my child at college
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Anonymous
| Mail some to me and I'll let you know how they did. |
Anonymous
| I’d get hard case luggage, fill with cookies, and check it. |
Anonymous
Is this a joke? |
Anonymous
No? I've always been told that if you want to bring food on the plane, it must be bought in the airport, after security. |
Anonymous
DP. I wondered about that too. Is it just liquids? What if the cookies are soft and gooey? |
Anonymous
Nah, I used to pack all sorts of snacks for my kids when they were little. No liquids or gels is the only caveat. I did have a vegan friend who packed a jar of peanut butter that apparently looked like a bomb on the xray, which she said was quite the adventure, but they eventually let her through. I’ve even brought home a muffuletta and a jar of olive salad from Central Grocery in New Orleans, and my husband brought back Dreamland BBQ from Alabama. Both places asked whether you were flying with it, and packed it accordingly. It’s a routine thing. |
Anonymous
Mom used the lid to gauge the size when she scooped them. |
Anonymous
Me too. A palate cleanser! |
Anonymous
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Ok, OP, now you have to post your recipe! And if you say, "oh, it's just Toll House," then share why they come out awesome! All this thinking about cookie containers is taking the focus off the cookies. Where it belongs.
Please? 
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Anonymous
Who told you this? It is 100 percent not true. |
Anonymous
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OP here - can I tell you all how appreciative I am at how helpful these responses are!
I love the pringles can idea, I make thinner/crispier/smaller choco chip cookies so they may fit. Will employ the rest of the tips, esp to pack around the cookies within the container. My recipe is an oldie but goodie (I suspect most people’s favorite recipes are the ones they grew up with 😊). I personally didn’t grow up eating these as my mom wasn’t a baker, but my kids have and so these are their favorites. Credit goes to The New Basics cookbook, a bible in my kitchen. 1c plus 2T all purpose flour 1/2 t baking soda 1 stick unsalted butter at room temp 6T sugar 6T light brown sugar 1/2 t vanilla 1 lg egg 1 c semi sweet choco chips Preheat oven to 375 and line cookie sheets with parchment. Stir flour, baking soda and a pinch of salt together. Combine butter, both sugars and vanilla in a sep bowl and beat until light. Add egg and beat again. Slowly add flour mixture beating until smooth. Stir in choco chips. Drop the batter onto baking sheets - I use a heaping regular, not measuring, teaspoon. Bake 5 min, remove sheets from oven and rap the sheets once or twice on the counter then put back in oven for another 4 min. (the rap is what helps the cookies crisp up) Sprinkle a pinch flaky sea salt on the hot cookies and transfer to baking racks to cool and eat. Best warm with milk, but DD will have to wait until summer break for that version 
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Anonymous
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I've both transported and mailed a lot of cookies (and brownies) over the years. Container can be whatever won't crush and has a secure lid. It's the inner packing that really counts: Wax paper. Not parchment. I'm surprised to see so many posts saying to use parchment. It's brilliant for baking but is still paper, and will leach some oils and moisture out of the cookies if you wrap them in it for long enough; wax paper won't do that. I put wax paper between each cookie so they don't stick together and turn into a cookie lump. You don't need to lovingly cut perfect squares to go between cookies! I just rip off a long strip and fold it--cookie, fold, place the next cookie on top, fold, etc. Then crumple plenty of wax paper around the cookie bundles so they're padded well inside the container. A Pringles container, like someone suggested, would be terrific, if your cookies fit it! And you could use less wax paper. I'd still separate the cookies with it. I would not freeze the cookies. They'll start to thaw during transport unless you're using a cold bag and an ice pack, and I think airlines are not going to welcome an ice pack (which is a chunk of gel). And unless your kid plans to eat them immediately they'll get soggy and possibly moldy if not stored in a fridge or freezer when they arrive at school. If you can get them there frozen and they go into a freezer that's actually great, as your kid can then take a few out at a time and eat them for weeks to come. (Someone will come along to say they freeze cookies which then are left out and are fine, but my experience has been that it yields damp cookies if you try to keep them any length of time.) Have a great visit, OP!! |
Anonymous
| Just a heads up that we brought cookies on a flight recently and TSA flagged them, put their paws all over them. Gross! My kids were so bummed, they made them with relatives and were hoping to enjoy them at home. |
Anonymous
+1 I have never heard of people bringing their own foods from home and getting them through security. Ever. |
Anonymous
Duh... thank you! Now I'll just need to make sure the butter isn't too warm/melty so they don't spread too much on baking.👍🏻 |