Mail Mondays with Country Crock

Thanks to Influenster and Country Crock, I’ve been experimenting with Country Crock Original Spread. Country Crock has been doing a #MakeItYours campaign and I receive a free tub of the original spread to use and review. They have a generic cookie recipe (see below) and then you add whatever add-ins you’d like to make your own unique cookies! Our first batch was chocolate mint chip. They turned out ok but not great. The second set was oatmeal with cranberries and white chocolate chips. Those were great!

The basic recipe, as shared by Country Crock, is:

Makes approximately 4 dozen cookies
Prep Time 10 min
Cook Time 12 min

  • Ingredients:
  • 1 cup Country Crock® Spreadable Sticks or Tub, cold from the refrigerator
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 to 2 cups of your choice of mix-ins

Directions:

Preheat oven to 375°. Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk and vanilla in large bowl until well mixed. Stir in flour, baking powder, salt and baking soda until blended. (Dough will be soft and creamy.)

Add your favorite mix-ins in any combination, and mix until every spoonful of dough has some of the delicious mix-ins.

Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.

Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

Add toppings and decorations if desired.

For the mint chocolate chips, we added about 1 cup of Nestle Mint Chocolate chips. The oatmeal cookies, we replaced 1 cup of flour with 1 1/2 cups old fashioned oatmeal and added 1 cup dried cranberries and 1 cup white chocolate chips. Both were made with a 1 to 1 gluten free flour blend.

So, how do we like the Country Crock? Our opinions are mixed. It is really easy to use in baking. Since it’s soft out of the fridge, there’s no planning ahead and waiting for butter to soften. However, the cookies would NOT brown. At all. They were soft and crumbly and no matter what I did (I experimented on each tray of cookies with both batches), I could not get them to brown or crisp. The plain mint chocolate chip ones had a very chemical-like after taste. I’ve used this gluten free flour blend many times before without any issues in browning and baking, so the only variable was the butter in both cases.

Outside of baking, it’s really not our favorite. It does NOT melt. It spreads beautifully but doesn’t melt. On anything. We’ve tried it on toast, potatoes, corn on the cob. It just sits on top of all of them. It leaves a strange film on the inside of your mouth when used in these applications. It tastes ok, but it’s definitely not butter. At the end of the day, we’re unlikely to actually buy any in the future. I like the convenience but it lacks flavor and usability for us.

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