Cookie Recipes Manual

Why You Need Cookie Recipes

“I had these recipes that say do this, do that. Who MAKES these rules”?

Kitchen creativity doesn't have to lead to failure and waste. There are foolproof ways to mix up something the world has never tasted before. The cooks at Q&A site Stack Exchange offer tips on inventing your own tasty treats.

IN THIS APP YOU WILL GET INFORMATION ON TOP 3 REASONS WHY YOU NEED COOKIE RECIPES

**How to make Recipes?

**What are the reasons to make recipes?

** How to make healthy cookie recipes?

**Tips to make cookie recipes

** 5 Secrets for Baking Healthier Cookies

** To replace fats with oil: For every tablespoon of butter you replace with heart-healthy oil, you eliminate at least 5 grams of saturated fat from your batch of
cookies. A batch of 2 dozen cookies made with 1 cup butter has almost 5 grams saturated fat per cookie. In the EatingWell Test Kitchen, we’ve had good luck replacing up to 50% of the butter in a recipe. Keep in mind that when you reduce the butter in a recipe you may lose some of its tenderizing and moisture-retaining properties. Cookies that use some oil in place of butter may be a bit crisper and may dry out sooner. To preserve the best cookie texture, be sure to store extra cookies in an airtight container.

** Replace Unhealthy Fats

Consider replacing some of the butter with nontraditional cookie ingredients, such as nonfat plain yogurt, nonfat buttermilk or even fruit juice.
When you reduce overall fat in a cookie recipe, the resulting cookies can be dry; adding a “moist” ingredient helps keep the cookies satisfying. Try 1 to 4 tablespoons of a liquid ingredient in place of up to 4 tablespoons butter. You can even experiment with replacing some of the solid fat i.e., butter, margarine or shortening with some heart-healthy oil and replacing a little more of the solid fat with a nonfat liquid, such as yogurt, buttermilk or juice.

** Add Fiber To Your Cookies

Try replacing some or all of the all-purpose flour with whole-wheat flour, whole-wheat pastry flour and/or oats. If you are used to the taste and texture of whole-wheat, some cookies are just as satisfying when made with 100% whole-wheat flour. Using whole-wheat flour in place of all-purpose flour gives your cookies about four times the amount of fiber in every batch.

For more delicate-textured cookies or if you are still getting used to the taste and texture of whole-wheat, try using more finely milled whole-wheat pastry flour or mild-flavored white whole-wheat flour in place of about half of the all-purpose flour—you’ll still get the added benefit of extra fiber without much wheaty flavor.

** Keep Sodium In Check

Some baked goods can be surprisingly high in sodium. Aim for no more than 1/2 teaspoon salt per batch of cookies. If you’re on a salt-restricted diet, try reducing the salt in a batch of cookies to 1/4 teaspoon.

** Eliminate Trans Fat & Other Artificial Ingredients

Steer clear of ingredients that contain partially hydrogenated oil or trans fats, such as margarine and most vegetable shortenings. Consider limiting other artificial ingredients, such as artificial food dyes.

One of the benefits of homemade baked goods is their simple list of ingredients. By making your own cookies, you can use whole ingredients and avoid most or all processed ingredients that are found in many packaged cookies. Learn more about trans fats, like the fat in margarine and some shortening.

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** NOTE –No information on these subjects kids cookie recipes, quick cookie recipes, diabetic cookie recipes.