New answers tagged cookies
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I just finished a batch of oatmeal cookies in which I substituted Olivio for about 3/4 of the butter, and used only 1/4 the amount of butter (1 cup total). I also substituted Truvia baking blend for the white sugar, and my cookies never flattened. They taste ok, but are still about 1" round.
Could be either or both of these, not sure, but I've baked ...
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I assume you don't mean to literally make an industrially-produced cookie with synthetic colors, glucose, "permitted flavors", and emulsifier agents — but rather recreate a flavor you found pleasing in the product as a homemade equivalent.
You can invent (or reinvent) a cookie recipe by starting with a series of basic ratios that essentially "define" ...
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It is nearly impossible to reverse engineer an industrial cookie recipe from its ingredient list directly--especially without the final product to compare to.
Some of the ingredients may be unique to the industrial process (such as "glucose" or "emulsifiers"), hard to obtain, or proprietary. Some of the steps may require special processing or equipment.
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