I've been trying out the NFSC recipe for cookies, but because I'm vegan I've been replacing the butter with half vegetable shortening (Trex in the UK) and half vegan tub margarine (Vitalite). I tried replacing all the butter with Stork, which is the only vegan stick margarine I've come across in the UK, but I didn't like the resulting texture or taste. I've been chilling my cookies for 30 mins or so before baking them in order to try and stop them spreading, but they're doing it a bit and I assume this is because the tub margarine never sets up hard like butter.
Would freezing eradicate the spreading problem, do you think? Or would they still start spreading once the dough gets hot and "melts" the margaine?
If you freeze your cookies before baking them, how much extra do you allow for the baking time? I saw a recipe that said to freeze the cookies before baking them for 10-12 mins, but this is the time I normally bake unfrozen cookies for, so I'd be worried about the middles still being raw.
Thanks!
Would freezing eradicate the spreading problem, do you think? Or would they still start spreading once the dough gets hot and "melts" the margaine?
If you freeze your cookies before baking them, how much extra do you allow for the baking time? I saw a recipe that said to freeze the cookies before baking them for 10-12 mins, but this is the time I normally bake unfrozen cookies for, so I'd be worried about the middles still being raw.
Thanks!
It just sounds like there's something "off" in the formula that just needs tightening up.
