**I received this product free for testing purposes. All thoughts are my own.**
Have you ever baked with a butter substitute? I have not, so was excited to try out the Country Crock cookie recipe you can find here.
Well, let me tell you, my first experience was a disaster.
If you follow me on Instagram (and if you don’t me, you should 😉 ) then you probably saw this picture:
That’s how my first batch of cookies turned out. Burnt and way too puffy. Not good my friends. Not good.
As someone who loves to bake, it was quite a disappointment. I had high hopes since the dough was really soft, but obviously it didn’t turn out.
Check out what I used with the @countrycrock cookie recipe to #MakeitYours with @Influenster #ad Click To Tweet
I decided to turn the oven temperature down to 325 and bake them in a similar way I do my other cookies (10 minutes in the oven, then taking the cookies out of the oven and leaving them on the cookie sheet for 10 more minutes). I also didn’t roll them in balls, but instead dropped them by tablespoon onto the cookie sheet.
The results were much better.
When I made the dough I split it in half, and made some cookies with chocolate chips, and others with M&Ms and sprinkles.
The M&M and sprinkles one was way better.
Overall the cookies tasted pretty good, but I think I’ll be sticking with real butter. You can check out my oatmeal M&M cookies here. If you are looking for a cookie recipe with less fat, then check this one out for sure.