Traditional cookies are very simple to make and many of us are also aware of the recipes. But one challenge that some biscuit lovers faces is tolerance to specific ingredients, like eggs. Every good cook knows that eggs are considered one of the typical food items that can create a food allergy. Along with egg allergies, some individuals who are vegetarian or who do not consume eggs must also modify their oatmeal cookie recipes to prevent this ingredient. Eggs are mandatory for numerous flavored cookie recipes since they hold the cookies together add moistness. Several choices can serve this function too, which are as follows:
First of all assemble all the ingredients:
a) The following recipe will give about 42 cookies: 1 cup margarine or butter, 1 cup brown sugar, 1/4 cup water, 1 teaspoon. Vanilla, 3 cups quick cooking oatmeal, 1 1/4 cups flour, 1 teaspoon. Salt and 1/4 tsp. baking soda.
b) Then preheat the oven to 375 degrees. Cooking at higher or lower heat demands that cooking time should be adjusted as well. Higher heat needs less cooking time and vice-versa.
c) Mix the ingredients (sugar and butter), after that, blend all the dry ingredients individually and then add these to the wet mixture.
d) Consider some alternatives. Many alternatives can be included in other oatmeal cookie recipes, despite the fact that the above recipe is a complete oatmeal cookie recipe without eggs. You can read more about cookies recipe via , smittenkitchen.com/ and many more.
e) Following things must be properly used to replace eggs in many oatmeal cookie recipes: silken tofu; crushed bananas, applesauce, water combined with corn starch, yogurt and commercial egg substitutes. The amount of these replacements varies according to the amount of eggs called for in the recipe. Typically 1/4 cup of applesauce, silken tofu or yogurt replaces one egg.