Conditions affect the levels of the key reported harmful chemical compounds in cookies, such as 5-hydroxymethylfurfural (HMF), 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO). Monochloro Propanediol and glycidyl esters of fatty acids are additional contaminants originating from the refined oils utilized in the production of biscuits.