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Thread: Cookie Baking Substitute Question

  1. #1
    JeanineAlyse Guest

    Default Cookie Baking Substitute Question

    I would like to bake these cookies using my own fresh-made, whole
    berry with dried cherries and pineapple cranberry sauce instead of the
    dried cranberries the recipe calls for. How should I change the
    ingredients so that the batter will not be so moist that it puddles,
    or the cookies bake up too soft? I don't want crisp cookies, but not
    ones that are too, too soft either. (I may also leave out the
    chocolate chips and half the cinnamon by substituting with cinnamon
    chips.)
    Thanks in advance for suggestions, PickyChristmasBaker

    Spiced Cranberry Oatmeal Cookies - by Healthy Cooking

    1/2 cup butter -- softened
    3/4 cup packed brown sugar
    1/4 cup sugar blend
    3/4 cup unsweetened applesauce
    1 egg
    1 tsp. vanilla extract
    3 cups old-fashioned rolled oats
    1-3/4 cups all-purpose flour
    1-1/2 tsp. ground cinnamon
    1 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. ground nutmeg
    1 cup dried cranberries
    1/2 cup semisweet chocolate chips
    1/2 cup chopped pecans

    In a large mixing bowl, beat butter, brown sugar and sugar blend until
    well blended.

    Beat in applesauce, egg and vanilla (mixture will appear curdled).
    Combine oats, flour, cinnamon, baking powder, salt and nutmeg.
    Gradually add to creamed mixture and mix well. Stir in cranberries,
    chocolate chips and pecans.

    Drop by tablespoonfuls 2" apart on ungreased baking sheets to bake at
    350 for 10-12 minutes or until edges are lightly browned. Remove to
    wire racks for cooling before storage.

  2. #2
    Julie Bove Guest

    Default Re: Cookie Baking Substitute Question


    "JeanineAlyse" <[email protected]> wrote in message
    news:[email protected]...
    I would like to bake these cookies using my own fresh-made, whole
    berry with dried cherries and pineapple cranberry sauce instead of the
    dried cranberries the recipe calls for. How should I change the
    ingredients so that the batter will not be so moist that it puddles,
    or the cookies bake up too soft? I don't want crisp cookies, but not
    ones that are too, too soft either. (I may also leave out the
    chocolate chips and half the cinnamon by substituting with cinnamon
    chips.)
    Thanks in advance for suggestions, PickyChristmasBaker

    Spiced Cranberry Oatmeal Cookies - by Healthy Cooking

    1/2 cup butter -- softened
    3/4 cup packed brown sugar
    1/4 cup sugar blend
    3/4 cup unsweetened applesauce
    1 egg
    1 tsp. vanilla extract
    3 cups old-fashioned rolled oats
    1-3/4 cups all-purpose flour
    1-1/2 tsp. ground cinnamon
    1 tsp. baking powder
    1/2 tsp. salt
    1/2 tsp. ground nutmeg
    1 cup dried cranberries
    1/2 cup semisweet chocolate chips
    1/2 cup chopped pecans

    In a large mixing bowl, beat butter, brown sugar and sugar blend until
    well blended.

    Beat in applesauce, egg and vanilla (mixture will appear curdled).
    Combine oats, flour, cinnamon, baking powder, salt and nutmeg.
    Gradually add to creamed mixture and mix well. Stir in cranberries,
    chocolate chips and pecans.

    Drop by tablespoonfuls 2" apart on ungreased baking sheets to bake at
    350 for 10-12 minutes or until edges are lightly browned. Remove to
    wire racks for cooling before storage.

    ---

    Since the recipe already calls for applesauce, just sub in your sauce for
    that. If you are not going to use any dried berries at all, you will have
    slightly less cookies. You could add more chips or nuts to make up the
    difference. You may also need to lightly grease the baking sheets because
    pineapple can be sticky.



  3. #3
    Brooklyn1 Guest

    Default Re: Cookie Baking Substitute Question

    On Sun, 14 Nov 2010 19:16:42 -0800, "Julie Bove"
    <[email protected]> wrote:

    >
    >"JeanineAlyse" <[email protected]> wrote in message
    >news:[email protected]...
    >I would like to bake these cookies using my own fresh-made, whole
    >berry with dried cherries and pineapple cranberry sauce instead of the
    >dried cranberries the recipe calls for. How should I change the
    >ingredients so that the batter will not be so moist that it puddles,
    >or the cookies bake up too soft? I don't want crisp cookies, but not
    >ones that are too, too soft either. (I may also leave out the
    >chocolate chips and half the cinnamon by substituting with cinnamon
    >chips.)
    >Thanks in advance for suggestions, PickyChristmasBaker


    With cookies in the pan make thumb depressions and fill with your
    "jam" prior to baking... I'd not mix jam into the cookie dough.



    >Spiced Cranberry Oatmeal Cookies - by Healthy Cooking
    >
    >1/2 cup butter -- softened
    >3/4 cup packed brown sugar
    >1/4 cup sugar blend
    >3/4 cup unsweetened applesauce
    >1 egg
    >1 tsp. vanilla extract
    >3 cups old-fashioned rolled oats
    >1-3/4 cups all-purpose flour
    >1-1/2 tsp. ground cinnamon
    >1 tsp. baking powder
    >1/2 tsp. salt
    >1/2 tsp. ground nutmeg
    >1 cup dried cranberries
    >1/2 cup semisweet chocolate chips
    >1/2 cup chopped pecans
    >
    >In a large mixing bowl, beat butter, brown sugar and sugar blend until
    >well blended.
    >
    >Beat in applesauce, egg and vanilla (mixture will appear curdled).
    >Combine oats, flour, cinnamon, baking powder, salt and nutmeg.
    >Gradually add to creamed mixture and mix well. Stir in cranberries,
    >chocolate chips and pecans.
    >
    >Drop by tablespoonfuls 2" apart on ungreased baking sheets to bake at
    >350 for 10-12 minutes or until edges are lightly browned. Remove to
    >wire racks for cooling before storage.
    >
    >---
    >
    >Since the recipe already calls for applesauce, just sub in your sauce for
    >that. If you are not going to use any dried berries at all, you will have
    >slightly less cookies. You could add more chips or nuts to make up the
    >difference. You may also need to lightly grease the baking sheets because
    >pineapple can be sticky.
    >


  4. #4
    Catmandy (Sheryl) Guest

    Default Re: Cookie Baking Substitute Question

    On Nov 14, 5:40*pm, JeanineAlyse <Picky...@msn.com> wrote:
    > I would like to bake these cookies using my own fresh-made, whole
    > berry with dried cherries and pineapple cranberry sauce instead of the
    > dried cranberries the recipe calls for. *How should I change the
    > ingredients so that the batter will not be so moist that it puddles,
    > or the cookies bake up too soft? *I don't want crisp cookies, but not
    > ones that are too, too soft either. *(I may also leave out the
    > chocolate chips and half the cinnamon by substituting with cinnamon
    > chips.)


    too many substitutes. Find a recipe close to what you want. There's no
    way to know how your multiple substitutions will turn out. for what
    you want, it would seem a bar cookie would be more suitable. cookie
    dough, your cranberry sauce stuff, more cookie dough. bake and cut
    into squares or bars. Go to Better Homes and Gardens cookbook... I
    know there is some sort of bar cookie recipe in there you can jump off
    from.

  5. #5
    JeanineAlyse Guest

    Default Re: Cookie Baking Substitute Question

    On Nov 14, 7:16*pm, "Julie Bove" <julieb...@frontier.com> wrote:
    >
    > Since the recipe already calls for applesauce, just sub in your sauce for
    > that. *If you are not going to use any dried berries at all, you will have
    > slightly less cookies. *You could add more chips or nuts to make up the
    > difference. *You may also need to lightly grease the baking sheets because
    > pineapple can be sticky.

    Thanks for the substitute idea and I'll not need to add anything for
    quantity, I can just make more batches....Picks


  6. #6
    JeanineAlyse Guest

    Default Re: Cookie Baking Substitute Question

    On Nov 15, 4:59*am, Brooklyn1 <Gravesend1> wrote:
    Thumbprints! That could sure add some color to the box full of
    various baked goods. Thanks for the idea, Sheldon. ...Picky

  7. #7
    JeanineAlyse Guest

    Default Re: Cookie Baking Substitute Question

    On Nov 15, 8:11*am, "Catmandy (Sheryl)" <catma...@optonline.net>
    wrote:

    > too many substitutes. Find a recipe close to what you want. There's no
    > way to know how your multiple substitutions will turn out. for what
    > you want, it would seem a bar cookie would be more suitable. cookie
    > dough, your cranberry sauce stuff, more cookie dough. bake and cut
    > into squares or bars. Go to Better Homes and Gardens cookbook... I
    > know there is some sort of bar cookie recipe in there you can jump off
    > from.


    Thanks but I do not want bars, I want cookies. Bars usually call for
    dried fruits anyway. Between the suggestions here by Julie and
    Sheldon I think I have good ways to go now.
    ....Picky

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