light/diet margarines aren't recommended for baking -- they usually have much higher air/water content. I'd rather just use half the amount of margarine rather than use a light margarine.
I have had my share of mushy cookies that congealed into one solid lump once stored. It's worse if the cookies are sorta flat, so I roll the batter into balls and squish it down a tiny bit so the cookies are smaller and fatter. You can also whip the egg whites to soft-peak levels and add them last -- it messes with the texture a bit, but it helps keep them more stable instead of cookie mush. And you can't store them in an airtight container -- I'd leave the lid off or slightly open, and after a day I'd probably transfer them to the fridge.
BTW, the best safe cookies I've ever had was this chocolate chip cookie recipe. I've made this recipe lots of times. They look, taste, and feel like real cookies!! They are also yummy if you use butterscotch/white chocolate chips (if you can find dairy-free brands) and roll them in sugar.
-------------------- jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Re: Made these yesterday
They are also yummy if you use butterscotch/white chocolate chips (if you can find dairy-free brands) and roll them in sugar.
