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Originally Posted by sexysmurf  if I use margarine in baking, it doesn't turn our nearly as well as with butter. Cookies fall flat, etc. I think it's because of the water content and I don't know how to best adjust the recipes to account for that. beckyandplacido, what margarine do you use in baking? Do you have the same problem as me? |
If I use butter, then my cookies are too crispy. I use betty crocker margarine (50 cents a pack of 4), and I add additional flour to the mix, you need to use enough flour to make the dough so it's thick enough to not stick to your fingers if you touch it. What kinds of things are you making?