Re: Sally's Carob Chip cookies

June 28, 2004

How is the texture compared with ones made with butter. My limited

experience using cocnut oil for cookies is that they don't hold together well.

Irene

At 01:47 PM 6/28/04, you wrote:

>I have a batch of these in the oven right now. My alterations

>are...coconut oil instead of butter, grain sweetend chocolate chips

>instead of carob chips and crispy hazelnuts instead of pecans. It said it

>would make 18 but 18 are in the oven and enough dough was left for at

>least 3 more cookies, but since I didn't want to dirty another pan....lets

>just say I'm washing down those last few " cookies " with a nice cold glass

>of raw milk. *slurp....ahhhhh*

>

>Mrs. Siemens

>

>Helpmeet to , mommy to Zachary & Lydia

>

> " For I am not ashamed of the gospel of Christ: for it is the power of God

>unto salvation.... "

>-Romans 1:16a-

>

>---------------------------------

>Post your free ad now! Canada Personals

>

June 28, 2004

>How is the texture compared with ones made with butter. My limited

>experience using cocnut oil for cookies is that they don't hold together well.

>Irene

??? That's odd. I use it instead of butter a lot and haven't noticed that.

Coconut oil used to be a standard cooking shortening in

kitchens. It does have a lower melting point though, so if you are

talking about the consistency of the dough before cooking, it might

need to be cooled a little.

-- Heidi Jean

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