Cookie recipe picking tips.
I can be kind of picky with my recipes, especially baked good recipes, because that is where you find a lot of unhealthyness, and you got to be tricky when it comes to changing the recipes. One of my favorite desserts/baked goods, are cookies. I LOVE them. I am pretty picky with cookie recipes though. When I want a new cookie recipe, I automatically scour the ingredient list and nutrition information. If I find something I don't like, I don't make it, or I will try and mess around and change it a bit (more than likely that is what I do).
These are my specific requirements and tips for cookie recipes:
1. More than 1/2 cup butter in a recipe is too much butter. Unfortunately cookies need some butter/oil/fat to come out cookie-like (chewy, goey, and soft). You can take some away (up to half), but don't really substitute anything for it, because it will change the cookie a little bit.
2. More than 1 cup of sugar too much sugar. The less the better. You can half the sugar in a recipe without changing the cookies taste or physiology too much.
3. The calorie count: If the calories for a cookie is more than 100, I don't want it. The less the better here as well. My ideal cookie has around 50-70 calories, which is hard to come by, but worth the search.
4. Whole wheat: I greatly prefer a cookie to have whole wheat. If it doesn't, then I will substitute whole wheat flour for the white flour. I test it. I usually start with doing half-whole wheat half white. Everytime I make it I may try it with more of the wheat and less of the white. Sometimes I can do complete whole wheat and the cookie texture is the same, and sometimes not. So, you just kind of test it, but I always will substitute some wheat for white flour. I never bake with only white all-purpose flour.
5. If it has both brown sugar and white, I eliminate the white and just use the brown sugar- it has more flavor to me.
That's about everthing as far as what I look at when it comes to searching for cookie recipes. Happy searching!
These are my specific requirements and tips for cookie recipes:
1. More than 1/2 cup butter in a recipe is too much butter. Unfortunately cookies need some butter/oil/fat to come out cookie-like (chewy, goey, and soft). You can take some away (up to half), but don't really substitute anything for it, because it will change the cookie a little bit.
2. More than 1 cup of sugar too much sugar. The less the better. You can half the sugar in a recipe without changing the cookies taste or physiology too much.
3. The calorie count: If the calories for a cookie is more than 100, I don't want it. The less the better here as well. My ideal cookie has around 50-70 calories, which is hard to come by, but worth the search.
4. Whole wheat: I greatly prefer a cookie to have whole wheat. If it doesn't, then I will substitute whole wheat flour for the white flour. I test it. I usually start with doing half-whole wheat half white. Everytime I make it I may try it with more of the wheat and less of the white. Sometimes I can do complete whole wheat and the cookie texture is the same, and sometimes not. So, you just kind of test it, but I always will substitute some wheat for white flour. I never bake with only white all-purpose flour.
5. If it has both brown sugar and white, I eliminate the white and just use the brown sugar- it has more flavor to me.
That's about everthing as far as what I look at when it comes to searching for cookie recipes. Happy searching!
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