container to transport cookies to my child at college

[Anonymous]

Do people really not know they can take food through security and onto airplanes? Is this real post on a DC-based college board?

[Anonymous]

Anonymous wrote: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

OP, this looks awesome!! Thank you for taking the time to write it all out, special instructions and all!

[Anonymous]

Anonymous wrote:Do people really not know they can take food through security and onto airplanes? Is this real post on a DC-based college board?

[Anonymous]

How is this thread so wholesome? I love it.

[Anonymous]

PP, right?!

[Anonymous]

OP, you should UPS the cookies! From WA state, a grandma baked a pie for someone special, UPSed it costing around $200 for ups.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you fly with food from outside the airport?

Is this a joke?

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.

DP. I wondered about that too. Is it just liquids? What if the cookies are soft and gooey?

It’s liquids - and gels. I had a jar of drippy peanut butter confiscated once. But my kids bring homemade snack mix and sandwiches with no issue. I bring cookies to visit family regularly. Besides food rules, you also can wrap things up so securely they can tell what is in it. So I’d avoid lots of foil. That’s why they say not to travel with wrapped gifts at the holidays.

The last food rule is not to transport fruit and other items across borders where it could cause issues with invasive species, but I assumed OP was traveling within the continental 48 states.

The rule of thumb I’ve always heard is that if it’s soft enough to take on the shape of the container it's in, it’s considered a liquid/gel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you fly with food from outside the airport?

Is this a joke?

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.

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.

You cannot bring jar of peanut butter but can bring peanut butter sandwich- jar if peanut butter is considered liquid and needs to go in quartz bag

Yeah, I think the peanut butter was pre-quart size bag rules.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you fly with food from outside the airport?

Is this a joke?

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.

DP. I wondered about that too. Is it just liquids? What if the cookies are soft and gooey?

It’s liquids - and gels. I had a jar of drippy peanut butter confiscated once. But my kids bring homemade snack mix and sandwiches with no issue. I bring cookies to visit family regularly. Besides food rules, you also can wrap things up so securely they can tell what is in it. So I’d avoid lots of foil. That’s why they say not to travel with wrapped gifts at the holidays.

The last food rule is not to transport fruit and other items across borders where it could cause issues with invasive species, but I assumed OP was traveling within the continental 48 states.

The rule of thumb I’ve always heard is that if it’s soft enough to take on the shape of the container it's in, it’s considered a liquid/gel.

Heard this from whom?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you fly with food from outside the airport?

Is this a joke?

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.

DP. I wondered about that too. Is it just liquids? What if the cookies are soft and gooey?

If your cookies are so soft that they’re liquid, they’re not cookies anymore 🤢

[Anonymous]

Anonymous wrote:
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!!

I disagree with this PP.

1) Parchment paper works great. It’s coated in silicone and won’t absorb anything. I’m sure wax paper would also be fine.

2) freezing cookies works beautifully and they won’t get soggy and don’t need to be kept frozen for transport. They just need to be fully cool before freezing, whatever they’re in needs to be wrapped securely in plastic and then thawed fully while inside that wrapping so any condensation forms on the outside. I do this all the time. A ziploc is okay but a box wrapped well in plastic wrap is better. If your cookies are maybe not all the way cool, you can freeze them in one layer on a wire rack for a hour or two (this keeps steam and condensation from making them soggy). Then pack those frozen cookies in your box and wrap well with plastic, then freeze for as long as you need.

[Anonymous]

Anonymous wrote: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

Love the small/thin/crisp
How many small cookies does this make?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Can you fly with food from outside the airport?

Is this a joke?

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.

DP. I wondered about that too. Is it just liquids? What if the cookies are soft and gooey?

+1
I have never heard of people bringing their own foods from home and getting them through security. Ever.

I used to carry homemade muffins in my airplane bags for my kids as well as home packaged carrot sticks or cookies or the like.

[Anonymous]

Talenti ice cream containers could be good for transporting your own homemade cookies.

[Anonymous]

Anonymous wrote:Talenti ice cream containers could be good for transporting your own homemade cookies.

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