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Cookie Perfect

Cookie Perfect

The results of my search for the best cookie recipes that use oil and not margarine.


Understanding the true need for cookies in daily life, I have been on a search for the best cookie recipes that use oil and not margarine. As an avid baker, there are a few reasons why I prefer oil over margarine.

The best reason to steer clear of margarine is because it is unhealthy. About half the fats in margarine are hydrogenated/trans fats, which are rapidly gaining a bad reputation for the damage they do to our bodies.

Margarine largely increases preparation time of cookies - softening the margarine, setting up the electric mixer, beating the batter while trying to catch all those margarine clumps, washing the greasy residue off the beaters and bowl. This can add another 15 minutes to the task, even for the veteran baker.

Another great reason to use oil is that it allows for kid-safe cooking. Without electric appliances, you can feel secure letting the children make their own cookies!

And let's not forget that the heavy taste of margarine make many queasy on the first bite of that picture perfect chocolate chip cookie!

I've chosen three of my family's absolute favorite cookie recipes to share with you. No matter who your customers are or how many cookies you make, you can trust that these cookies won't have time to cool completely before they are gone!

Chocolate Crinkles

I discovered this recipe when I was in high school and my brother would come home with five hungry friends at a time. My sister and I needed cookies that were fast to make but looked as though they took us hours. We sent a batch of these out to the hungry crowd and they sent the plate back empty within minutes! We doubled the next batch and that was polished off too!

3 eggs
11/2 cups sugar
3/4 cup cocoa
3/4 cup oil
2 teaspoons baking powder
2 teaspoons vanilla
2 cups flour
Powdered sugar for coating

In large bowl, beat eggs slightly.
Add sugar, cocoa, oil, baking powder, and vanilla.
Gradually add flour till thoroughly combined.
Cover and chill 1-2 hours.
Shape dough into 1-inch balls and roll each ball into powdered sugar until completely coated.
Place balls 2 inches apart on a cookie sheet lined with parchment paper or greased lightly.
Bake at 375 Fahrenheit or 180 degrees Celsius for 8-10 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.

Makes 48.


Ginger, cinnamon, nutmeg and cloves in these cookies "tickle the tongue" for those of us who like something a bit different!

2 1/4 cups flour
1 cup packed brown sugar
3/4 cup oil
1/4 cup molasses or honey
1 egg
1 teaspoon baking soda
2 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Sugar to coat

In large bowl, place half the flour.
Add brown sugar, oil, molasses or honey, egg, baking soda, ginger, cinnamon, nutmeg and cloves.
Mix well and add rest of flour.
Shape 1-inch balls and roll each ball in sugar to coat.
Place balls 2 inches apart on a cookie sheet that is lined with parchment paper or greased lightly.
Bake at 375 Fahrenheit or 180 degrees Celsius for 8-10 minutes or until edges are set and tops cracked. Cool for 3 minutes before removing from pan.

Makes 36.

Chocolate Chip Sticks

I was on a search to satisfy that craving for the perfect tasting chocolate chip cookie to dip in my milk. I tried tens of recipes that just didn't cut it until I discovered this one. It is my two-year-old daughter's favorite to make because she can mix with her hands and the preparation time is shorter than her attention span!

1/2 cup oil
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

In large bowl, beat egg slightly. Add oil, sugar, brown sugar and vanilla. Mix well.
Add flour, baking soda and salt. You can knead with your hands.
Add chocolate chips.
Form four logs that are each 1 inch wide and 8 inches long. Place on a lined or greased cookie sheet.
Bake at 350 Fahrenheit or 180 Celsius for 20 - 30 minutes or until edges are golden brown.
Cool for ten minutes, then cut widthwise into 1/2 inch wide sticks. Cool completely.


November 29, 2008

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Visitor Comments: 33

(33) Anonymous, May 9, 2014 10:35 PM

I LOVE the fact that these cookies are made with oil and not margarine. so refreshing!

(32) Anonymous, March 18, 2010 11:22 PM

Pesach ginger snaps

Hi - I'm looking for a really good recipe for passover ginger snaps. Is there such a thing and if yes I would appreciate having it . Many thanks.

(31) kerry, January 5, 2009 5:20 PM

substitute splenda

These cookies are onolicious. I substituted Splenda in the gingersnap recipe-equal amount to sugar measurement. My Dad and diabetic friends liked the lightness of the texture.

(30) Marie, December 31, 2008 2:53 PM

Wonderful cookies!!

What great recipes! I made the crinkles and gingersnaps and took them to work and both vanished! This is great too, for folks allergic to dairy! Thank you for these wonderful recipes!

(29) Anonymous, December 21, 2008 12:00 PM

My general margarine-oil rule

Whenever I have a recipe that calls for margarine, I switch it to oil, but I only use 3/4 of the amount of margarine it calls for. No one can tell the difference! (There are a few recipes it doesn't work for, but cookies and cakes are no problem.)

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