I love baking! I also love a quick cleanup and cookies that don't stick to the pan. If you've used Reynolds parchment paper you know that it is a great addition to your
"ingredient" list while baking or making other desserts.
But the downside to parchment paper is tearing it from the roll and then having it curl on your pan. While it's still worth it, Reynolds has an even better option!
Pre-cut sheets of parchment paper! These things are wonderful. There are 22 in each box with price point of about $3.00.
They are a little big for my pans, but I just creased the edges and started placing my cookies!
The recipe I used is from the Better Homes and Gardens cook book. I made oatmeal raisin cookies.
I decided to test out Country Crock spread in this recipe rather than using butter.
I had a great little helper. I usually don't like baking with toddlers, but she did really well!
I was very pleased with the outcome of the cookie. They were a great consistency and had an amazing flavor. Country Crock offers a lower calorie cookie, without missing the taste or consistency of butter.
I do have to say that I'm a butter girl. I still prefer butter, mainly because butter is butter, margarine is many other things. But I will be keeping Country Crock around for occasional use.
Country Crock also has an easy "Make It Yours" recipe for cookies.
1 cup Country CrockⓇ
3/4 cups packed brown sugar
3/4 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1-2 cups of your favorite mix-ins (chocolate chips, cranberries, coconut, etc)
Directions: (makes aprox. 4 dozen cookies)
Preheat oven to 375°. Mix sugars, Country CrockⓇ, eggs, and vanilla. Add dry ingredients until well blended.
Add your mix-in choices!
Line your baking sheet with ReynoldsⓇ parchment paper, place rounded tablespoons of cookie dough 3 inches apart.
Bake 10-12 minutes. Cool for a minute before removing from pan and placing on cooling rack.
Then enjoy the goodness!
What type of mix-ins are your favorite for cookies? I could really go for white chocolate macadamia nut right about now!