[MHGinTN]

No, some are actually baked at high temp in long ovens. The quicker way though and less energy used is to make a paste that is propped in a dollup then pressed to shae, send through a microwave dehydrator, then falsh browned. The internal paste never gets to high enough temp for long enough to kill the full range of bacteria so the ingredients and mixing must be done in close to sterile equipment. It is not kept sterile as diligently as needed at some manufacturing facilities ... pay-offs to get health stickers happen in places other than the produce and meat industries. ;^(

[HoneysuckleTN]

Thank you. I had no idea some cookies were made that way. I think I’ll stick with homemade cookies from now on. :)