There’s nothing quite so enjoyable as a freshly baked cookie, and there’s no reason why you should deny yourself. It IS possible to eat healthily and still enjoy the odd bakery treat.
For this reason it is not possible to eliminate the fat completely. The most successful recipes still have some fat, but in reduced quantities.
Bake on the middle shelf of your oven.
Always measure your ingredients.
Remove butter from fridge 30 minutes before to allow it to soften. Or you could try microwaving it first. Microwave on high for 10 seconds to soften it, but try to avoid melting it.
Cookie dough usually benefits from being chilled for about 30 minutes before baking.
Always place your dough on cold trays. Cookies placed on hot trays will spread too much and brown around the edges. Use two or more trays, alternating between batches.
Do not grease the trays. This also causes them to spread and brown on the bottom. Use non-stick trays or line your trays with baking paper or a baking mat.
Place the dough about 2 inches apart on the trays to allow sufficient room for spreading during baking.
Remove from the oven and leave to cool on the trays for a few minutes. If you leave the cookies on the trays too long they will become stuck to the bottom, making them too hard to remove.
It doesn't matter what type of cookie you are baking, whether healthy or not, success depends on using the best ingredients, the right equipment and mastering the basic skills for each type of cookie.
Learn the Secrets - Discover the Art of Low Fat Baking with our easy 10 steps
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