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1

If you are lining your baking tray with parchment paper, try to omit the parchment paper. Grease your baking tray instead as presence of fat will encourage spreading. Happy trying!


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Not sure if this question is off-topic (https://cooking.stackexchange.com/help/on-topic), but I'll respond on the basis that anyone looking for a non-fattening cookie recipe has probably suffered sufficiently already. Looking on the Quaker site, they have a decent recipe albeit with butter (https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-...


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Sugar does have an impact on more than flavour, so the texture of the cookies will change. You will have to experiment to find something that you like. On the other hand - if you don't want to change the texture of the cookies, you could try to replace some of the sugar with Isomalt - it's a sugar substitute that has very similar mechano-chemical properties,...


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Sugar contributes to the texture in cookies. In particular brown sugar is softer than white because of the hygroscopic molasses. If you like your cookies soft I'd reduce/remove the white sugar first (plus you don't lose the brown sugar flavour). If that's too soft you can adjust the ratio in the next batch (or, to some extent, bake a tiny bit longer, but the ...


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It's fine to deduct the amount of sugar, just based on your desired sweetness. Sugar will do more chemical reaction in Meringue-based desserts, like Macarons or topping creams on cake. It's more likely to impact the result if the sugar amount changes then cookies, which texture comes primarily from flour and butter. Anyway, just give a try and do some ...


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No ingredient will make a cookie last 6 months. Some types of cookies last longer than others: for example, this recipe for biscotti can keep up to 3 months if kept in an airtight container in a cool place. But again, there is no way to take a generic recipe for cookies and amend it to last this long. Something like American-style chocolate chip cookies ...


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