Today’s post is a follow up on last week’s recipe which featured a DYI butter substitute. (As my daughter mentioned in the comment section last week, she found the recipe at The Provident Homemaker.)
In last week’s post ended with a picture of the mixture poured into mini-loaf pans. Below is a picture of what they looked like after they spent the night in the freezer in a plastic bag.
And after they popped out of the loaf pans with a butter knife.
The picture at the top of the page shows the chocolate chip oatmeal cookies made from the butter substitute shown above (minus 3 tablespoons). The cookies were delicious, made from a recipe featured previously on this blog. Here’s the recipe again…with italicized notes about changes made to compensate for the butter substitute which is slightly softer than real butter.
Chocolate Chip Oatmeal Cookies
1 cup butter substitute
3/4 cup brown sugar (half of what the original recipe amount)
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2-1/3 cup flour (1/3 cup more than original recipe)
2 cups oatmeal
12 ounces chocolate chips (Costco’s Kirkland chocolate chips are non-dairy)
1 cup chopped walnuts (optional–not used in cookies pictured above)
Place baking stones in oven. Preheat oven to 365°.
Cream butter substitute, eggs, and brown sugar until fluffy and smooth. Add vanilla, salt, and baking soda. Mix well.
Add flour and mix well. Scrape down sides and mix some more. Add oatmeal. Mix well. Add chocolate chips and nuts. Mix again.
Drop by teaspoonfuls onto baking stones. Bake about 12 minutes. Makes 4–5 dozen.
