This is my first post to the board, but I have been reading and scoring great recipes and tips for a couple of years. A belated thank you to all of you who post and review. My family has been happier at meal and snack time!
I have two questions really. First: Lately I have been trying to bake cookies with Earth Balance butter-flavored baking sticks in an effort to lessen or avoid the dairy in my baked goods. I have had partial success, but I am noticing that my cookies are very flat. Because I havenít been totally consistent using Earth Balance (sometimes I still use butter or even a stick of each) and because sometimes I am using new recipes, I am not sure if it is the Earth Balance that is causing the flatness. Alternatively, I have wondered if I might be measuring my flour too lightly. What are your suggestions? Does anyone have exprience baking cookies with EB? What were your results?
Today I baked a half batch of ABís Puffy CC Cookies. They came out of the oven puffy, but fell flat as they cooled. They have a delicious flavor and they are buttery and tender. My husband and DD love them, but they are not at all what I was hoping for. I made them once before with similar results but realized after the fact that I used baking soda instead of the baking powder the recipe called for!
Second: In general I like cookies that are substantial, cakey, and dense, but not buttery. I donít like cookies that melt in your mouth. (I like to have one bite of cookies like that, but they are too rich for me to finish.) Most baked goods I like are things my husband would describe as dry! I am having such a hard time finding recipes to suit my taste. A stick of butter to 2+ cups of flour is probably the right ratio for my taste, but I have never seen a CC cookie recipe like this. Low fat or fat free recipes tend to yield a sweeter or smaller cookie where I am looking for a less greasy cookie! Do any of you have recipes (chocolate chip or other) that might fit the bill?
Thanks so much!