Rogers Yums!

The Effect of Applesauce in Cookies As you may know, some people use applesauce in baked goods instead of fat.  I wanted to see how well it works in cookies, so I tried a couple of experiments.  Here's what I learned. Fat is essential for the texture of a cookie.  I would not recommend replacing more than half the fat with applesauce.  Even replacing half the fat has a profound effect on the texture.  It makes it chewier, and gives it a texture somewhere between a proper cookie and a dense muffin.  It's still recognizable as a cookie, but it's definitely not the same cookie. When replacing fat with applesauce, using an equal amount by volume. Even unsweetened applesauce adds sweetness.  For every 1/2 cup of unsweetened applesauce, reduce the recipe's sugar by about 1/4 cup. Applesauce adds flavor, but it's subtle because of the small amount you would use. Cookies with applesauce (replacing half of the fat) don't spread much in the oven.  You shoul...

I was going to make simple chocolate chip cookies, then decided to add some dried apricots.  Cutting the apricots into small bits with a knife was tedious, so I experimented with other techniques.  Along the way, I started adding other ingredients.  After weeks of experimentation, I settled on this recipe as my favorite version. I found the dried apricots, dates, and mango at Costco.  They don't always have them in stock, so get them when they're available.  They're very good quality and also make excellent snacks by themselves! It may seem odd to use butter with butter flavored shortening, but this really gives it the best combination of flavor and texture, in my opinion. While the cookies are good warm, I prefer them cold.  After they're cooled enough to hold their shape, I bag them and stick them in the freezer.  They stay fresh for a long time that way. Feel free to make substitutions.  For example, you can use pecans instead of almonds, dried...