Country Crock Cookies

**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.

[bctt tweet=”Check out what I used with the @countrycrock cookie recipe to #MakeitYours with @Influenster #ad” username=”A_Sprinkleofjoy”]

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.