Since cookies are so melt-in-your-mouth delicious, they must have tons of butter in them, right?It isn't necessarily!If you're out of butter and need a quick fix, replace cooking oil with butter.The same amount of fat as butter can be found in cooking oils like vegetable and coconut oil.
Step 1: Any cookie recipe can use vegetable oil as a flavorless replacement.
If you are out of butter, vegetable oil is a convenient replacement.The neutral flavor of vegetable oil will not affect the taste of your cookies.Use 34 the amount of oil if you want to check the butter measurement.If your recipe calls for 1 c of butter, use 4 c (180 ml) of vegetable oil.If the recipe calls for 2 c (120 ml) of butter, you can use the cup or the oil.Corn oil and Canola oil are some of the neutral-flavor options.Canola oil has the lowest fat content.
Step 2: If you want cookies light and sweet, replace butter with coconut oil.
The flavor of coconut oil pairs well with decadent sweets and can give cookies a light, airy texture.The flavor is mild, but still distinct to most people.If you like coconut oil, use butter.If your recipe calls for butter, use 1 c of coconut oil instead.
Step 3: You can use olive oil as a substitute for butter.
It is best to use olive oil in cookies that are not super sweet because it has a hint of bitterness to it.If you like the taste of olive oil, you won't mind the flavor in sweet cookie recipes.For every 1 c of butter, use 4 c (180 ml) of olive oil.Good examples of cookies that are both sweet and salty are tea cakes.Chocolate chip and peanut butter cookies have a little salt in them, which pairs well with olive oil.
Step 4: Unsweetened applesauce is a low-fat option.
Unsweetened applesauce won't change the flavor of your recipe.Your cookies will turn out softer and more dense because of the low fat content.Check the butter measurement in your recipe and replace half of it with applesauce.If your recipe calls for 1 c of butter, you can use 2 c (120 ml) of applesauce.Substitute the full amount of butter with applesauce if you don't want to use butter at all.If you're making cookies, avoid applesauce.
Step 5: If you want dense cookies, use plain, unsweetened yogurt.
It's a good substitute for butter because yogurt has a lot of fat.Greek yogurt is better for creating a dense, chewy texture.You can swap out butter for plain yogurt.If the recipe calls for butter, replace it with yogurt.Yogurt can be rich and delicious, but it can also be a bit sour.You should use full-fat yogurt to replace butter.The texture of low-fat yogurt might be a bit dry if you want to experiment.
Step 6: Line a baking sheet to preheat your oven.
Once you are done mixing the cookie dough, preheat your oven so it is ready to go.To prevent cookies from sticking, place a piece of paper on your baking sheet.If you don't have paper on hand, use non-stick cooking spray.
Step 7: Take the dry ingredients and combine them in a bowl.
To make a large mixing bowl, measure out 2 cups of all-purpose flour, a small amount of baking soda, and a little salt.Set this bowl aside and give the ingredients a quick stir to combine them.To transfer the flour into the measuring cup, use a spoon.The measuring cup should not be dipped into the bag and the flour should be leveled with a knife.
Step 8: Cream the oil and sugar with a spoon.
Measure out 1 c of vegetable oil and dump it in the mixing bowl.Add 1 12 cups of brown sugar and 1 cup of white sugar.Then, mix the ingredients with a spoon or hand mixer.You can increase the amount of coconut oil by 4 c.You increase it because butter is replaced with vegetable oil and coconut oil is a substitute for butter.If you want to replace vegetable oil with applesauce, use 1 c of applesauce.An electric hand mixer creates a creamy texture for butter-free recipes.It is not a deal-breaker if you do not have one.A spoon or spatula will work.
Step 9: Beat the eggs at a time.
Put your first egg in the bowl of wet ingredients.When everything is well-mixed, add the second egg and beat it into the mixture.For fluffy cookies, allow the eggs to sit out at room temperature for 30 minutes.
Step 10: The wet ingredients should be mixed with the extracts of the vanilla and almond.
Measure out the amount of extract you want to add to the bowl.To blend everything together, use your spoon or electric mixture.If you don't have any almond extract, that's fine.It won't affect the flavor at all.
Step 11: The wet and dry ingredients should be mixed together.
Take care to mix everything well in between the small amounts of the wet and dry mixture.The dough is more difficult to mix and mix evenly.You can mix the ingredients with a spoon.You don't want to send dry ingredients into the air if you use a mixer.
Step 12: Carefully place the chocolate chips into the cookie dough.
Put 2 cups of chocolate chips in the bowl.To divide the dough in half, cut through the center with a spatula.Remove the bottom of the bowl with the spatula.Lift the spatula up, spin the bowl a quarter turn, and repeat the process to fold in the chocolate chips.
Step 13: Dropping individual cookies onto the baking sheet can be done with a bit of a pinch.
The dough should drop from your spoon onto the sheet if you scoop up some batter.That is your first cookie!3 inches of space between each cookie is left so they have room to spread out.If you want to make the cookies smaller, be sure to keep an eye on them since this will shorten the baking time.Roll the cookies into a ball with your hands.The dough should be chilled for 24 to 36 hours before use.
Step 14: Let the cookies cool down before baking.
The baking sheet should be put in the oven.Stay close as the cookies bake fast.They're ready to leave when they see the edges turning brown.After a few minutes on the baking sheet, transfer them to a wire rack.The cookies are soft and can lose their shape quickly.Wait a couple of minutes so they can cool and solidify.You can store cookies at room temperature.Try to get them in a few days.
Step 15: Place your oven at 400 F.
Once you are done mixing the cookie dough, preheat your oven so it is ready to go.
Step 16: The flour, baking powder, and salt should be put in a medium-sized bowl.
Put 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 12 cup of salt into a mixing bowl.Stir the dry ingredients evenly with a whisk or spatula.Set this bowl aside.
Step 17: The oil and sugar should be in a separate bowl.
The mixing bowl is large.Put the vegetable oil and white of sugar in the bowl.You can mix them together with a wooden spoon or electric hand mixer.If you want to use oil other than vegetable oil, you don't need to change the measurement.You can use 3 c.
Step 18: The oil-sugar mixture needs to be beaten into by the eggs and extract.
Beating in between the eggs, add them to the large bowl.Measure out the amount of extract and pour it in.When all of the ingredients are mixed evenly, keep stirring.
Step 19: Slowly stir the wet mixture into the dry mixture.
Beat or mix the dry mix into the large bowl of wet ingredients.Add another quarter.Continue until all of the dry mixture is in the wet mixture.
Step 20: The dough can be dropped on the baking sheet.
Drop the dough on the baking sheet.The cookies have room to spread out because of the 3 inches between the dough balls.If you want perfectly round cookies, roll each spoonful into a ball with your hands.The round shape and perfect portion of each cookie can be obtained by using an ice cream scoop.If you want the dough to be easier to work with, chill it for 4 hours.
Step 21: Use your palm or the bottom of a glass to flatten each cookie.
You don't need to flatten the cookies.They have a flat surface if you press them enough.If you grab a drinking glass, flatten each cookie with the bottom of it.
Step 22: The cookies can be baked for 10 minutes.
The cookies will bake if you slide the baking sheet into the oven.They will be ready in a few minutes.The cookies are ready to leave once they are light golden brown.Allow the cookies to cool for a while.You can store cookies at room temperature for 4 days.