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sacrilegious cookie question...

TSittler's picture

So I've been a lurker here and am daring to post again. Here goes.


I have a fav cookie recipe, and high cholesterol. What about substituting vegetable oil (canola) for the butter? FC did that article about baking with olive oil and it got me to thinking... I know I will be sacrificing taste, but there may be acceptable amounts in order to not give up my cookies. Any suggestions on where to start adjusting the ingredients (if necessary) for a nice thick cookie? For reference sake, lets just say a basic chocolate chip cookie recipe, eh? Can this be done or is it a lost cause?


I've tried a bunch of varieties of lowering the fat content by substituting prunes, applesauce, etc., and they pretty much are unacceptable.


Thanks!


Theresa

Theresa        Cowtown information junkie...
MEANCHEF's picture

(post #26026, reply #1 of 34)

You can substitute.


Read this first.  It has some of the chemistry.


 


http://www.canola-council.org/bulletin/ViewPost.asp?boardid=7&Post=1013


 

Biscuits's picture

(post #26026, reply #2 of 34)

I would just eat less cookies - BUT if you must do this, you should try substituting a solid fat in for the butter, not a liquid one.  Try butter flavored crisco or margerine.  I can't say for certain because I've never tried it, but off the top of my head I don't think oil would do anything but make a mess.

The CT'er formerly known as CLS

Ancora Imparo -

SideDish's picture

(post #26026, reply #3 of 34)

Theresa,


I too am a lurker.   Cookies are near and dear to my heart so I felt I must answer for you.  I bake for a living and the sub on this is not an easy one.  To get the cookie to come out close to the original the sub needs to be made with a fat that has the same melting point as butter.  Oil therefore, is not your fat of choice.  There are some soy "butters"(similar to real butter in taste and melting points)                                                                                                                                        subs you can try.  I can get you a name of one but I need to go to work tomorrow to do that.  If you get me a copy of your recipe and tell me what you like about it I may be able to find a new recipe that would be a close match for you. 


The other option... eat cookies (made with butter) only once in a while and ENJOY every bite!  There is nothing better as a treat in my mind!

TSittler's picture

(post #26026, reply #4 of 34)

Hey, thanks for the info MC - I was hoping someone here would give me the chemistry component.


Biscuit - in a perfect world I would be able to ration them out, but lack the willpower. So it's either bake, or not bake. Looking for a happy medium.


SD - I guess what I am after is to eliminate the saturated fat content, which is the problem part. And it's a short list of fat which is not saturated. I think that is what is called monounsaturated. I don't have my reference material in front of me here.


This at least gives me the right direction to start out in. I knew I could count on CT.


 

Theresa        Cowtown information junkie...
SideDish's picture

(post #26026, reply #24 of 34)

Theresa,


Many people are afraid when they hear soy but I swear to you, there are good ones that are not hydrogenated and will make for great baking and are not bad for you- I work at a natural food cafe and use one kind at work sometimes. 

Tuck's picture

(post #26026, reply #5 of 34)

TSittler, welcome to the board.  Canola oil is hydrogenated, not very good for high cholesterol.  Here's a site to check out:


http://www.track0.com/cc/issues/0899hydrogenated.html



~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/25/2002 4:34:42 PM ET by tuck

TSittler's picture

(post #26026, reply #6 of 34)

Hey, I was reading the link which MC gave me to the Canada Canola Oil Council. I think as long as I use the liquid form, I'm ok. It's that nasty hydrogenation business which is the culprit. So I don't think canola oil margarine would do, either.

Theresa        Cowtown information junkie...
Tuck's picture

(post #26026, reply #7 of 34)

TSittler, if I understand it you are thinking the liquid is fine?  If you check on a bottle of  canola oil you will note it too is hydrogenated.


~tuck The CT'er formerly known as cam14
If you can't be kind, at least have the decency to be vague


Edited 3/25/2002 4:45:42 PM ET by tuck

TSittler's picture

(post #26026, reply #8 of 34)

oh boy........

Theresa        Cowtown information junkie...
Jean's picture

(post #26026, reply #12 of 34)

I've never tried any of them, but have to tried http://www.google.com and search for low fat or fat free cookies? There are  quite a few sites with recipes if no one here can come up with one.  If you try any, please report back to us. There  are a few trying to cut some calories without damaging taste. (If that is possible) :)

 


Am I ambivalent?  Well, yes and no.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
TSittler's picture

(post #26026, reply #14 of 34)

Jean - Here I thought you gave me a link to recipes, and it was just to google! How funny. I thought I was gonna go start baking...


However, I think I will start with one of my own recipes first. That canola council said that when baking with canola, use about 20% less, so I will start there. I also think I will add in butter buds for some flavor and see how that works. Will probably try a batch over the weekend, so it will be until then before I can report on taste.

Theresa        Cowtown information junkie...
transona5's picture

(post #26026, reply #15 of 34)

I will add in butter buds


What are butter buds? 

 

TSittler's picture

(post #26026, reply #16 of 34)

Butter buds are powdered butter. Molly McButter is another ($$) brand. You can supposedly rehydrate them with water to make a passable imitation butter, but it sounds so gross that I've never tried it. I just add it either instead of butter, or along with oil when I cook/bake. Only in small amounts, though. I wouldn't dream of replacing any real quantity. Just a tbsp here & there. You can find it in the spice aisle. It's also cheaper if you buy the boxed item, and then open all the envelopes into a jar and store in the fridge...

Theresa        Cowtown information junkie...
TracyK's picture

(post #26026, reply #17 of 34)

Hey there! Welcome to CT! :-)


That canola council web site has a bunch of recipes on it somewhere... also, there was an article in FC not long ago about baking with olive oil... perhaps Li can re-post? I'm not sure if it's on the main site.


I'll check around in the Washington Post food section archives, I know they had one not too long ago as well.


 

TSittler's picture

(post #26026, reply #19 of 34)

Yeah, but no cookie recipes on the canola site:-( . I was worried about the chemistry, but I have that solved - in theory, at least.


When my bananas are ripe, in about 2 days, I plan on making banana bread w/oil. Found a keeper recipe. DH didn't even know it was sort of lowfat. And he HATES it when I tinker with stuff to lower the fat.


Time for me to get ready for work. Gotta feed the flying general public.


 

Theresa        Cowtown information junkie...
MER02's picture

(post #26026, reply #20 of 34)

I have a great suggestion for you and other dieters. I cannot stand poor quality or low fat cookies. I believe that it is better to have the real thing and satisfy your cravings than to not actually satisfy them with fake foods.

So, whenever I make a batch of cookie dough, I will bake only four or five cookies. Then, I take the rest of the dough and roll it into a log and wrap it with parchment paper (or wax). Then I wrap again with foil and place it into a heavy zip lock bag. Then it goes into the freezer.

Whenever I have a desire for a cookie, then I take a heavy knife and slice off what I want. This is a great way to portion servings for myself and my DH. If you have to go preheat the oven and slice off a hunk of dough, you are less likely to eat more than you want. I find that DH will eat an entire batch without noticing it if the cookies are just hanging around waiting to be eaten. However, it is wonderful to have when you have a strong craving. I think it is better to acknowledge your cravings. If I ignore mine, then they get worse. Far better to have one fantastic cookie then wait a week and eat six!

MadMom's picture

(post #26026, reply #25 of 34)

Freezing the dough is a great idea, unless you're a fan of raw cookie dough.  Unfortunately, there are those of us who could eat a whole batch of chocolate chip cookie dough without a second thought (until our thighs exploded!)

Insist on the real MadMom - accept no substitutes!

MER02's picture

(post #26026, reply #26 of 34)

eating frozen dough....

yes, that could be a problem. Generally, I try to hide the "good stuff" in the back of the freezer and cover it with bags of frozen blueberries, bananas, veggies, bags of flour etc... Fools my Dh anyway. :)

Jean's picture

(post #26026, reply #18 of 34)

Google is our friend here, and it's surprising how many newbies don't know about it.


 


Oh, my goodness, the spell checker works too, but how do you turn the blinkin' thing off?? LOL


 


Am I ambivalent?  Well, yes and no.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #26026, reply #32 of 34)

Here is a question and answer on the Quaker board:


Can I use vegetable oil instead of margarine/butter in my cookie recipe?

 
Vegetable oil is not a recommended substitution for margarine/butter. It may cause the cookies to spread.
That said if you enter    cookie recipe vegetable oil    in   google.com   there are a few  recipes using oil.  I think you are going to have trouble adapting your recipes.  There is benecol (or did they take it off the market?).  There are cakes using oil that can be cut down more by using applesauce (which I know you said was not acceptable, but...).  Isn't lebkuchen shortening free?


Gretchen
Gretchen
CookiM0nster's picture

(post #26026, reply #33 of 34)

Gretchen's right, it's a lot easier to get rid of saturated fat in cakes than in cookies.

TSittler's picture

(post #26026, reply #34 of 34)

Gosh, I've been off for 2 days working, and all the responses! I wish that 'To:' button could be 'all', instead of replying to just one note. Add it to the list.


I guess I will try a google and see what I get. I know a lot of bread & muffin recipes  use applesause as a substitute, but some that I've tried have gone a bit too far in removing the fat content. Maybe I just didn't have a good recipe. It's amazing how much you can learn when you make an effort. The internet is a powerful tool, and I'm an information junkie, so this is a match made in heaven.


I like that partially-baking-the-batch idea. One way to portion control. I'm like you're DH - every time I walk by the cookie jar...


I did find a cooked chocolate pudding recipe over on epicurious which is lowfat, for when a chocolate craving hits. It tasted pretty darn good, too.


They do make saturated fat free soft margarines: Take Control, Benecol. The label says you can bake with them, but the stuff isn't cheap, nor does it come in stick form for easy measuring. The way I figure it, someone had to make the convenience foods to put on the shelf for us to buy. This isn't rocket science. The only thing extra the store stuff has in it is preservatives. So I search, and search, and search for the homemade version. Then one woman's 'tastes great' is another's 'tastes gross'. So you still have testing to do. So you learn which places have higher standards and go from there.


Just some rambling thoughts.


Theresa


 

Theresa        Cowtown information junkie...
Jean's picture

(post #26026, reply #9 of 34)

Hey side dish, what made your post appear so much wider than the others? I had to scroll side to side to read it all.


Mark ??? Wassup?


 


Am I ambivalent?  Well, yes and no.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SideDish's picture

(post #26026, reply #21 of 34)

Jean,


 I have no idea why mine was wider I hope some one can tell us!

MEANCHEF's picture

(post #26026, reply #22 of 34)

hhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh


wide


Edited 3/25/2002 8:16:39 PM ET by MEAN CHEF


Edited 3/25/2002 8:19:14 PM ET by MEAN CHEF

MEANCHEF's picture

(post #26026, reply #23 of 34)

hhhhh


not so wide


Edited 3/25/2002 8:22:22 PM ET by MEAN CHEF

Jean's picture

(post #26026, reply #27 of 34)

OK, hot shot.  You edited a total of 3 times. Now tell us how you did it.

 


Am I ambivalent?  Well, yes and no.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
MEANCHEF's picture

(post #26026, reply #28 of 34)

if you have a very looooooooooooooooooonnnnnnnnnggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggggg


word that exceeds the space it expands the space somewhat.


I guess it expands it forever - move the slider at the bottom



 


Edited 3/25/2002 9:56:16 PM ET by MEAN CHEF

Edited 3/25/2002 9:57:35 PM ET by MEAN CHEF


Edited 3/25/2002 9:58:59 PM ET by MEAN CHEF

Jean's picture

(post #26026, reply #30 of 34)

There you go with the edits again. I know about the slider button, but it sure is a pain to have to use it to read evey line. The least you could have done was post a smilie at the end of it. LOL

 


Am I ambivalent?  Well, yes and no.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
TSittler's picture

(post #26026, reply #11 of 34)

Now I have the bottle front of me, and the ingredient list says "canola and soybean oil". If it's hydrogenated, I am thinking (hoping) it should say that on the label? I also note that I bought what I thought was only canola oil, but is, in fact, a blend... Ugh.


On the up side, I am learning how to navigate this goofy place better by posting...

Theresa        Cowtown information junkie...