No matter what diet you are on, you want a cookie. Your family is asking for a batch of fresh cookies and you want one too. There are alot of ways to bake cookies that you can eat too. There are also some things that shouldn’t be done when baking cookies. Here are some tips:
1) Don’t replace regular butter or margarine for diet or light butter that would come in a tub. They contain too much water and too little fat. So the result could be a really bad batch of cookies.
2) If the batter is dry, don’t add water. Try a little more butter or other liquid substance from the recipe.
3) Corn syrup helps to make a cookie crisp and also prevents it from drying out. Coat a glass measuring cup with cooking spray before you measure corn syrup. It will come out of the measuring cup easier.
4) Substitute egg whites for whole eggs.
5) Experiment with flavorings and spices
6) Pack brown sugar firmly into dry measuring cups for accurate measuring.
7) Before you cut cookies in bars, place them in the freezer to harden.
8) You can usually store cookie dough for about one week in the refrigerator as long as it is wrapped and stored correctly.
Oatmeal Raisin Cookies
What you need:
1 and 1/2 cups of all purpose flour
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1/2 teaspoon of ground cinnamon
1/4 teaspoon salt
1/8 teaspoon of ground nutmeg
1 and 1/4 cups of firmly packed brown sugar
6 Tablespoons of melted butter
2 Tablespoons of light colored corn syrup
1 Tablespoon of vanilla extract
1 Tablespoon of water
3 egg whites
1 and 2/3 cups of regular oats
1 and 2/3 cups of raisins
Vegetable spray
What to do:
Preheat oven to 350 degrees
Combine the first six ingredients in a bowl. Mix and set aside. Combine brown sugar and next five ingredients in a large bowl and beat with a mixer on medium speed until well blended. Stir in the oats and raisins. Let is stand for five minutes. Add the flour mixture to the second bowl and stir.
Drop the dough on a greased baking sheet by level Tablespoons two inches apart. Bake for 12 minutes. Cool for 5 minutes. Remove from pans and cool on wire racks. Yields 3 and 1/2 dozens.