GLORICH 6363 & GLORICH BSO 23 is assisted in achieving the desired viscosity of the filling to prevent the leakage of filling from the cookie. It also preventing the lower levels of melt which possibly collapse a stabilized filling structure, which leads to density and texture abnormalities and eventually adds to the difficulty of creating a creaminess and flowability. As such, it would slow down the post-hardening effect of the filling. Moreover, the aid of GLORICH 6363 & GLORICH BSO 23 able to prevent the fat migration from the filling to the surface of cookie dough after baking or during storage. The fat migration would cause an empty hole in the center of cookie where the filling should be. A bake stable filling with the present of GLORICH 6363 & GLORICH BSO 23, on the other hand, will “survive” the process. The consistency and texture of the filling can maintain the quality of the filled cookie and it should be as shelf-stable, creamy, smooth, glossy, and flowable as possible.