Shortening in Cookies

[KrissiK]

OK, I have had it. I make terrible cookies and I'm wondering if it's the fat I'm using. So, if you make good cookies, please let me know what you use.

[i.love.lucy]

:bigear:

 

I use butter for my Tollhouse cookies, but recently I used butter flavor Crisco for some dairy free Snickerdoodles I made and everyone raved that they were the best, chewiest, most wonderful cookies EVER. :confused: Should I use Crisco from now on? Even in my Tollhouse ones?

[Farrar]

I won't brag about most of my cooking (I'm okay, but nothing special) but my cookies rock. Shortening is, indeed, a way I've seen that you can make your cookies be more chewy. But there are better ways. I mean, shortening is to be avoided, imho.

[Nakia]

I love to bake. I bake a lot. If you could see my love handles, you would have no trouble believing me. :D I only use butter, real butter. YUMMY!

[*********]

Real butter, always. Everyone raves about my chocolate chip cookies. I'm not tryin' to brag; but seriously, EVERYONE says how good they are. :D I just use the tollhouse recipe, honest. Nothing special. But you have to use real butter. Not margarine, and certainly not shortening.

 

(And don't overbake them. That's the other thing that will ruin a cookie every time.)

[Alte Veste Academy]

I make super duper cookies, if I do say so myself. :D I use only butter.

 

Shortening...is it even real food? :leaving:

[Alte Veste Academy]

(And don't overbake them. That's the other thing that will ruin a cookie every time.)

 

:iagree: They need to still be soft when you take them out of the oven! They should be turning golden but they should still be somewhat soft. They will need to cool a couple of minutes before being removed to a rack. If they are firm when coming out of the oven, you've let them go too long.

[Nakia]

(And don't overbake them. That's the other thing that will ruin a cookie every time.)

 

YES!!! They must still be mushy when you take them out of the oven!!

[Carpe]

Half butter and half lard.

[luvnlattes]

My absolute favorite chocolate chip cookie recipe uses equal amounts of butter and shortening.

 

I have a hard time using shortening, it just seems wrong to me, so I only use it when I make these cookies. For all other cookie recipes I use butter only.

[Guest submarines]

Olive oil.

[KathyBC]

Shortening...is it even real food? :leaving:

 

 

Yes.

[IsabelC]

I think most shop bought shortening contains hydrolyzed vegetable oil which turns into trans fats when heated. Many products also include genetically modified soy and/or corn.

 

The only oils/fats we use are butter, olive oil, sunflower oil and very occasionally organic beef dripping.

 

I only use butter for cookies.

[AK_Mom4]

Real Butter All The Way.

 

Except.... when I make something that needs to be dairy-free. Then I use high quality EVOO (extra-virgin olive oil) - the good kind that even has a nice taste when you taste it before cooking.

[HappyCrazyMama]

Real butter, always. Everyone raves about my chocolate chip cookies. I'm not tryin' to brag; but seriously, EVERYONE says how good they are. :D I just use the tollhouse recipe, honest. Nothing special. But you have to use real butter. Not margarine, and certainly not shortening.

 

(And don't overbake them. That's the other thing that will ruin a cookie every time.)

:iagree:

[Brenda in FL]

So far I'm the sole shortening (butter flavored crisco) user. I really only use it for Tollhouse cookies. My mom always made the best cookies and she started when shortening was on the official recipe. I have continued and they are always delicious.

 

I will also add that you need to take the cookies off the cookie sheet as soon as possible - don't let them cool on the cookie sheet or they will be too hard.

[DianeW88]

I. Will. Not. bake with anything but butter. Shortening is nasty and makes cookies tasteless, IMHO. I can always tell when someone uses shortening instead of butter in their baking. :ack2:

[Trabug]

I would love to use butter, yummmmm, but family allergies overrule. I use cold pressed extra virgin coconut oil, which is delicious, all natural and healthy.

[Ravin]

Lard and butter. Lard has less hydrogenated fat (aka trans fat) than shortening, and is much, much cheaper. It's also awesome in pie crust and biscuits.

 

I used coconut oil when I was a vegetarian, and that was a good substitute for butter or shortening. But it costs even more than butter.

 

No way would I bake with shortening. I try to avoid it in storebought stuff, too.

[Pippen]

Depends on the cookie. Often it's all butter. Snickerdoodles and gingersnaps get all shortening. Choco chip are half and half.

[JFSinIL]

Unless it is my Grandma's puffy sugar cookie recipe, which is all shortening, I use half butter half shortening. I have found that with all butter my cookies are flatter and too greasy. Shortening helps them hold their shape.

[catz]

I think shortening is "gross" too and tastes processed. But whole foods sells a shortening that is all vegetable and totally non-hydrogenated (no trans-fat). And I am happy with that product. I do have "butter" cookies and other cookies made with this shortening, and yet others that are a blend. Depends on the recipe. People ask me for cookie recipes on a regular basis and I always recommend this shortening. It is "softer" than other shortening, but it's a good compromise. Refrigerating dough before baking and not over baking are important cookie quality things too. :D

[TKDmom]

My favorite recipes for chocolate chip and snickerdoodles use half butter, half shortening.

[Jen in PA]

I use butter unless I need them to be dairy-free. Then I use coconut oil.

[unsinkable]

Huh. Who woulda thunk people'd get high horsey about cookie ingredients?

 

:lol:

[Desert Rat]

I chose other because it depends on the type of cookie.

Snickerdoodles do really well with half vegetable shortening/half margerine.

Peanut butter cookie I use all shortening.

Oatmeal raisin, half shortening half butter.

[SunD]

Half butter and half lard.

 

:iagree: Yep, that's my usual cookie strategy, especially with something like chocolate chip.

[Harriet Vane]

I use butter for two reasons:

 

The flavor it imparts to baked goods is truly magnificent.

 

Shortening is so very, very, very unhealthy I avoid using it at all costs.

[Lisa in the UP of MI]

I use only butter for my cookies expect for one recipe. I'll even substitute if the recipe calls for something else. But my mom's cut-out cookies are the best ever and they call for all butter-flavored shortening.

[Slartibartfast]

I use earth balance

[Lady Marmalade]

I voted for the combination. I tend to use all butter for most cookies, but when I decide I want jumbo cookies, then I use half butter/half shortening, because it gives the cookies the best spread and they cook evenly. If I use all butter in jumbo cookies, the edges get too dark or thin. I've been in a jumbo cookie mood as of late, so right now most cookies from my kitchen are a combo.

[beaners]

I follow different recipes for everything. Generally cookies use butter. My exception is cut-outs. I use margarine in those. I find them bland until they have been frosted, but they are very pretty.

[Veritaserum]

YES!!! They must still be mushy when you take them out of the oven!!

 

:iagree: All butter, take them out on the early side. I use a sugar cookie recipe that calls for butter and sour cream. They are fluffy and chewy.

[justamouse]

Only butter.

 

Shortening leaves a greasy film at the top of your mouth when you use it, and it doesn't carry flavor.

 

Alton Brown's chocolate chip cookie recipe is *the best* it's called The Chewy. over 900 reviews and 5 stars, it's THAT good. Don't substitute ingredients-like he has bread flour as the flour-it won't come out right if you use regular flour.

[SweetMissMagnolia]

I usually do butter---I don't make cookies with shortening.....

[Amy in NH]

OK, I have had it. I make terrible cookies and I'm wondering if it's the fat I'm using. So, if you make good cookies, please let me know what you use.

 

I used to use all butter, but my cookies were always flat and spread-out. Because shortening melts at a higher temperature, the cookies have time to rise and set.

 

I use Spectrum shortening, though, because Crisco is hydrogenated.

[Momof3littles]

A friend tipped me off years ago to using a combo of shortening and butter.

 

We buy the Spectrum organic shortening (not hydrogenated like Crisco) and combine that with butter. It makes cookies just the way I like them. A little chewy.

[KrissiK]

I used to use all butter, but my cookies were always flat and spread-out. Because shortening melts at a higher temperature, the cookies have time to rise and set.

 

I use Spectrum shortening, though, because Crisco is hydrogenated.

 

That's my problem. They flatten and spread out. THe edges are crispy. All of my cookies are a disgrace and I find that odd since I can bake excellent bread, people love my pies, but my cookies are just horrible.

[Unicorn.]

Well, I know it's sacrilege on this board, but I use margarine. Shortening (Crisco) has a certain flavor, and I don't want that in my cookies. I will sometimes use real butter, but prefer margarine.

[YourFidgetyFriend]

I use butter. It has a certain taste that I need to feel like I'm getting a really good cookie.

 

For those who are getting flat cookies, your dough is not cold enough. It either needs to be chilled in the bowl or (my preference) chilled in the freezer while already on the cookie sheet for about 5 minutes. Also, if you are making more than one sheet, the cookie sheet needs to either be cooled or you need to use another sheet for the next batch.

[JFSinIL]

Here are some tips that might help:

 

http://www.nytimes.com/2008/12/17/dining/17bake.html?pagewanted=all

 

As an extra precaution I always refrigerate my dough before baking it. It really helps to avoid the problem of flat greasy cookies.

 

H'mm - so letting the butter soften at room temperature may be making it too warm to use successfully?

[AK_Mom4]

H'mm - so letting the butter soften at room temperature may be making it too warm to use successfully?

 

I let the butter soften at room temperature to make it easy to mix with. However, I then chill the dough in the fridge for several hours, or in the freezer for 10 minutes on the cookie sheet before it goes in the oven.

[jewellsmommy]

Coconut oil and butter

[jewellsmommy]

Only butter.

 

Shortening leaves a greasy film at the top of your mouth when you use it, and it doesn't carry flavor.

 

Alton Brown's chocolate chip cookie recipe is *the best* it's called The Chewy. over 900 reviews and 5 stars, it's THAT good. Don't substitute ingredients-like he has bread flour as the flour-it won't come out right if you use regular flour.

 

 

Yep, that is my choc chip cookie recipe too! It makes the best choc chip cookies ever. I believe it's the bread flour that makes the difference.

[jewellsmommy]

Is it my imagination or is coconut oil particularly fantastic in baked goods? I've only fairly recently gotten into using it, but I swear it is even better than butter (in terms of performance and just as good in taste).

 

 

It is. It makes awesome bread.

[YourFidgetyFriend]

Only butter.

 

Shortening leaves a greasy film at the top of your mouth when you use it, and it doesn't carry flavor.

 

Alton Brown's chocolate chip cookie recipe is *the best* it's called The Chewy. over 900 reviews and 5 stars, it's THAT good. Don't substitute ingredients-like he has bread flour as the flour-it won't come out right if you use regular flour.

 

I'm going to have to try this. I love when recipes have you weigh ingredients. The recipe always comes out as intended.

[Laurie4b]

Here are some tips that might help:

 

http://www.nytimes.com/2008/12/17/dining/17bake.html?pagewanted=all

 

As an extra precaution I always refrigerate my dough before baking it. It really helps to avoid the problem of flat greasy cookies.

 

Helpful article!

[ElizabethB]

It also sounds like you need to add a bit more flour. Most recipes do not have quite enough flour for a nice, plump cookie.

 

Cook at 25 to 50 degrees less than recommended and cook on parchment paper, that should also help. Cook until just a hint of light brown appears. Depending on your oven, you may have to rotate the cookies about 2/3 of the way through cooking time. Some ovens cook evenly and rotating is not needed.

 

And yes, butter!