Fats and Oils in Cookies/Bars

Cookies made with Butter
– Spread more during baking
– Are more crisp
– Have a buttery flavour

Cookies made with margarine
– Spread more during baking
– Are slightly less crisp than cookies made with butter
– Have a less buttery flavor than all-butter cookies

Cookies made with vegetable oil
– Are crisp if recipe calls for no added liquids such as milk, juice or water
– Are flatter, chewier and crisper
– Have crackly or crinkled tops

Cookies made with part vegetable oil and part butter, margarine or shortening
– Have no buttery taste
– Are flatter, chewier and crisper
– Have crackly or crinkled tops

Cookies made with shortening
– Have no buttery flavor unless the butter flavoured variety is used
– Spread less or not at all
– Are cakelike and softer
– Are crumbly and more dry

Sweeteners in Cookies/Bars
Sweeteners not only add sweetness to cookies, but also aid in browning and affect the texture of cookies and bars.

Brown sugar
– a mixture of granulated white sugar and molasses, which is a by-product of making sugar.
– Adds moistness, flavor and color to cookies
– Comes in 2 varieties, light and dark
– Dark variety contains more molasses and has a deeper, richer flavour.
– Light and dark brown sugar can used interchangeably

Corn Syrup
– Adds moisture and makes cookies brown more quickly.
– To measure corn syrup correctly, spray the inside of a liquid measuring cup with cooking spray (allows sticky liquid to come out more easily).

Granulated White Sugar
– Adds sweetness, tenderness, moisture, browning and contributes to spreading.
– Cookies with a higer ratio of sugar to flour will be more tender and crisp.

Honey
– Attracts moisture from the air, so cookies and bars made with honey will be soft after baking and may get even softer during storage.
– To measure honey correctly, spray the inside of a liquid measuring cup with cooking spray (allows sticky liquid to come out more easily).

Molasses
– A thick and sweet, by product of making granulated white sugar.
– Available in light, dark and blackstrap varieties.
– To measure molasses correctly, spray the inside of a liquid measuring cup with cooking spray (allows sticky liquid to come out more easily).

Source : Betty Crockers Cookie Book

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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