Buttery, Thick and Chewy Chocolate Chip Cookies

A Guest Post from Lynn of Lynn’s Kitchen Adventures
This week the subject for building a frugal pantry is fat. Fats and cooking can be a bit controversial. What is recommended or popular seems to change from year to year. I am going to leave the “what is healthiest” debate to others. Today, I want to talk about what I think works best for baking.

Let me start by saying that in my opinion, when it comes to baking, you should just throw your margarine out the window. Well maybe not out the window, but you get the idea.

I know margarine is cheaper than butter, but I do think butter is worth the extra expense when baking. You really will not get as good of results using margarine. If I am going to spend the time and the money to make something, I want it to turn out really well. There have been times that I could not afford to buy butter, so I just did less baking.

Now, I am not saying that I never use anything else. I do. My peanut butter cookies use shortening. I have many cakes that use oil and I have been known to render my own lard. However, when a recipe calls for butter, I use butter.

If you use margarine, in recipes that call for butter, you will get a totally different taste and texture. So, in my opinion you should use the real stuff.

One of my favorite cookies, of course, contains butter. These cookies are similar to the kind you buy at a coffee shop. These are made to be big cookies. The texture is part of what makes these good cookies and making them large helps give them that texture.

— Lynn is a homeschooling mom of three. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life. She also blogs at Lynn’s Recipe Adventures where she writes about the challenges of food allergies.

Which do YOU prefer? Butter or margarine?

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  1. Nancy L. says:

    Does it matter of the butter is salted or unsalted?

    • Jessica says:

      Yes and no. Technically speaking, it is better to use unsalted in baking. But, I use them interchangeably and don’t notice a huge difference.

  2. Rhonda High says:

    Also, your body handles margarine like plastic. A man was diagnosed with cancer and his doctor told him this. He also said to throw your margarine out the window! 😉 Plus, support the farmers as my parents would say.

  3. Butter all the way!

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