I’ll probably never make an exact clone of the Otis Spunkmeyer Cookies because they seem to use some kind of special baking fat available only to the food industry, but the Clarified Butter Chocolate Chip Cookies are a pretty good stand-in. The butter will separate into whey, clear butter, and milk fat. The butter will separate into a clear liquid (the ghee or clarified butter) with a scum (the milk solids) floating on top. Most folks with lactose intolerance can tolerate ghee. Place the 2 sticks of butter in a heavy-bottomed pan. I have used ghee in cookies but not in a 1:1 ratio but substituted maybe 30% of the butter gramage with ghee. Melt the butter over a low heat. Pure Maple Syrup: Used to sweeten the cookies, pure maple syrup is a great minimally processed sweetener that is easy to incorporate into baked goods. Pour the ghee (the gold-colored liquid) into a sterilized jar and allow it to cool. It is packed with omega-3s and B Vitamins. Clarified Butter Chocolate Chip Cookies remind me of the Otis Spunkmeyer Chocolate Chip Cookies. You can use regular butter or coconut oil to replace the ghee in this recipe. Use all ghee only if you are replacing shortening but not butter. Melt over medium-low heat. Separate the two by straining the melted butter through a fine muslin or cheesecloth. My best pie pastry though does half ghee half butter. How to Make Ghee.
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