Tue, Jan 28 2020, 10:56 pm ibelongtosomebody wrote: However, in my opinion, there is really nothing that compares to the taste of baked goods made with butter :-). Also Country Crock recently released some plant butters which are better subs for butter than liquid oil. There are now solid shortenings which are healthier because they aren't hydrogenated fats which are supposed to be far worse than butter or real dairy fat products. However, for the most part really delicious baked products with a perfect crumb and texture rely on some form of solid shortening. There are some baked products that are meant to be made with liquid oil - chiffon cakes for example. Creaming butter with sugar or other solid form of fat provides air pockets which help provide the wonderful crumb and texture of quality baked products. Butter has a lower melting point than shortening. If you want a parve cookie, at least use solid shortening which provides an acceptable texture for a cookie.īaked items rely on fat providing lift and texture as the fat creates air bubbles which are supported by the flour. Not to be a Debbie Downer but there is NO WAY that any chocolate chip cookie made with oil compares to a cookie made with butter. The kid of fat you use and proportion of brown sugar to white sugar affects the outcome. Tue, Jan 28 2020, 10:26 pm Do you like chewy or crispy. Remove the cookies from the oven, and as soon as they're set enough to handle, transfer them to racks to cool. Their middles may still look a tiny bit shiny that's OK, they'll continue to bake as they cool on the pan. Scoop the dough onto the prepared baking sheets, leaving about 1 1/2" to 2" between cookies.īake the cookies for 12 to 17 minutes, until they're a light golden brown, with slightly darker edges. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4" to 3") cookies and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2") cookies. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. Scrape the bottom and sides of the bowl, and mix briefly.ĭecide what size cookies you want to make. Mix until everything is thoroughly incorporated. Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.īeat together the butter and sugars until smooth. I’ve had people beg me to sell themġ6 tablespoons (227g) unsalted butter, at room temperatureĢ cups (241g) King Arthur Unbleached All-Purpose Flourġ cup (89g) rolled oats, old-fashioned or quick-cookingġ teaspoon kosher salt or 3/4 teaspoon regular table salt Tue, Jan 28 2020, 9:03 pm Absolute BEST recipe is from:
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