an extruder operating to continuously mix , at least partially bake and extrude a preselected formulation of ingredients to provide an at least partially baked output product which , upon final baking , exhibits a cookie - like crumb structure with structural integrity . the extruder includes an added water inlet port downstream from a feed port means . a screw - type element is rotatably arranged in the extruder to vigorously mix and convey at least certain ingredients of the preselected formulation , including flour and oil , input through the feed port means , wherein the total water content , by weight , of the ingredients is less than a preselected amount . a temperature control means operates to heat treat the ingredients upstream from the added water inlet port during the vigorous mixing and conveyance by the screw - type element . a source of water is coupled to the added water inlet port to add a preselected amount of water to the ingredients to increase the water content and modify the consistency of the ingredients after heat treatment and vigorous mixing and conveying . the screw - type element downstream from the added water inlet port is arranged for a gentle mixing and conveyance of the ingredients and added water . in addition , a radio frequency device is coupled to the downstream end of the extruder to leaven , brown and final bake the output product .