Would a cheap person ever use shortening in place of butter for chocolate chip cookies?

[Anonymous]

using shortening wouldn't be cheaper for me. i always have butter on hand, so if ii had to use shortening, i would have to buy it and the rest would go to waste.

whether you used shortening, butter or margarine in a cookie will also make a difference in the way the cookie comes out. tall or flat. crunchy or chewy.

[Anonymous]

Butter flavor crisp is great in cookies

[Anonymous]

Anonymous wrote:

Anonymous wrote:Next time y'all are at the grocery store, do a price check of Crisco and butter - you're going to find Crisco costs more.

I'm safely assuming their are cheaper off-brands of this garbage.

It's so obvious you don't know what you're talking about or have ever cooked with Crisco. yeah, yeah, I know you think it's garbage. But you'd be hard pressed to find a cheaper off brand of shortening. Crisco is king of shortening.

And I'd love to sit down and do an inventory of your diet. You probably consume far more garbage than what a little Crisco in a chocolate chip cookie contains!

[Anonymous]

I use crisco (not butter flavored) in an oatmeal cookie recipe. I love it. I also use it in my pie crusts. I don't use it in chocolate chip cookies. I use butter.

It depends on the recipe and crisco has its place.

I also save and use bacon fat to cook eggs. What can I say? I'm a lover of fats of all varieties.

[Anonymous]

Did they have a grainy textureL if yes then it’s a gluten free flour. The artificial test is probably stevia, or xylitol etc. They may be going low carb or sugar free.

[Anonymous]

Anonymous wrote:Did they have a grainy textureL if yes then it’s a gluten free flour. The artificial test is probably stevia, or xylitol etc. They may be going low carb or sugar free.

Texture and look was fine. I thought it was most noticeable on the bottom, hence I assumed maybe she overused Pam cooking spray or something. But when I grabbed a second cookie, the strange aftertaste seemed to be throughout the cookie.

[Anonymous]

Do you have Covid, OP? It might just be your tastebuds being off rather than any issue with the (totally free) baked goods you have just received.

[Anonymous]

Anonymous wrote:

Anonymous wrote:There are lots of baking recipes that substitute shortening, do a mix of shortening and butter, or use oil or another fat, in lieu of butter. There are lots of reasons someone might do that, from the cost of butter to wanting to experiment to simply being short on something needing to use a substitute.

You are loading a TON of obnoxious judgment into your assessment of free cookies though. Maybe now that I have answered your question for you, we should use this thread to "sus out" what psychological damage or impairment is causing you to do this.

Using shortening or margarine sticks instead of butter in cookies is being a cheapskate.

They actually have better texture. Butter makes cookies too hard.

[Anonymous]

LOL, you guys are so precious about your butter. Excellent bakers know when butter is the ingredient and when shortening is better, due to water and solids content, not to mention how it act with the other ingredients

[Anonymous]

OP, if the texture is the same, it's likely NOT shortening. Shortening has a different water content than butter and actually results in a cookie with a different texture.

One thing that might have happened if they have an odd taste like plastic is if she baked them using those silpat or similar sheets. Sometimes those can cause stuff to taste like plastic, especially if the sheet is new. It's almost like you sometimes have to air them out or wash them in hot water before using them.

[Anonymous]

Yes. I wouldn’t assume it’s cheapness. Some people were raised on that kind of cookie recipe and prefer it.

[Anonymous]

My husband's family (both sides) always made their cookies with either margarine or shortening. As a result, all of their cookies were bland and flavorless. When I made a batch of his grandma's kolache cookies after she died, everyone couldn't get over how delicious they were and how they never remembered that type of cookie being that good. It was because I used butter.

[Anonymous]

Weird thread. OP do you have a crush on your boss or something? Why the push to call his wife a cheap, awful cook?

[Anonymous]

They could also be made with a box mix

[Anonymous]

Anonymous wrote:I grew up making the Nestle tollhouse cookie recipe WITH Crisco.

It is not being a cheapskate, it's just a taste preference. It makes them crispier.

Also, try looking at the cost of 3 sticks of Crisco - it costs more than butter.

My mother also always made chocolate chip cookies with Crisco. She prefers them that way--crisp and less "greasy" in mouth feel. I think she's crazy, but there's no accounting for taste.

I always make mine with butter.