Cocoa Fudge Cookies- No Plain Yogurt!! Help!

[novicecook]

I'm currently making a gingerbread house( sorta missed the Christmas season, didn't I? lol). The dough has to chill forever and I figured that since I'm in the kitchen anyways I could make some surprise cookies for my mom. 1 problem. The recipe calls for 3rd cup plain yogurt and we only have vanilla. Can I use vanilla anyways? I could maybe skip the vanilla extract to counter the flavors....theres 1 teaspoon of it. Could replace with milk or water or something. Thanks for help!

[Kathy B]

I would try it. Omitting the vanilla and maybe decreasing the sugar a bit might be a good idea.

I probably would NOT sub milk or water for the yogurt as yogurt is much thicker and it would probably throw everything off.

[novicecook]

I would try it. Omitting the vanilla and maybe decreasing the sugar a bit might be a good idea.

I probably would NOT sub milk or water for the yogurt as yogurt is much thicker and it would probably throw everything off.
Okay thanks! I meant I could sub. the vanilla extract for milk or water to balance flavors not the yogurt. That would be funny if I did that. lol!

[avariell]

I'd use vanilla yogurt and unless it is super sweet not worry about adjusting anything else. I do this all the time in recipes.

[foodfiend]

I made these cookies all the time. Vanilla yogurt won't make much of difference, so by all means use it. However, the recipe has a lot of sugar, so I always reduced the quantity by at least a third.

[Linda in MO]

I used light sour cream in place of the yogurt when I made those. Just thought I'd throw out another option.

[Kathy B]

Okay thanks! I meant I could sub. the vanilla extract for milk or water to balance flavors not the yogurt. That would be funny if I did that. lol!

Oh, sorry. I didn't read your post very carefully I guess. The cookies sound good. May need to look them up! :)

[SallyT]

I *LOVE* these cookies, and have made them frequently - just use vanilla yogurt and they should be fine.

I just made them last week, but used full-fat yogurt and cooked them on parchment paper, and they were a total bust - spread SO much that they were inedible - any ideas which change made the difference?

[kathyhenn]

I also use the LF sour cream. In fact I use this more frequently that yogurt because I always have it on hand.

[ClaraB]

I *LOVE* these cookies, and have made them frequently - just use vanilla yogurt and they should be fine.

I just made them last week, but used full-fat yogurt and cooked them on parchment paper, and they were a total bust - spread SO much that they were inedible - any ideas which change made the difference?I'm guessing it was the parchment, since the cookes wouldn't be sticking to the sheet and therefore spreading more. However, I always use parchment when making this recipe and have never had a problem with them spreading too much :confused:.