Cutting Board Surfer
There could be a few factors at play. While using margarine instead of butter can contribute to differences in texture, there might be other reasons as well. Here are some tips to help you achieve the desired consistency for your batter:
Ingredient Substitutions: Margarine can have a higher water content compared to butter.
Creaming Process: When making batter, especially for cookies, the creaming process is crucial. Cream the margarine (or butter) and sugar together until it's light and fluffy.
Egg Incorporation: Add eggs one at a time, beating well after each addition. This helps emulsify the mixture and create a cohesive batter.
Chilling the Dough: Once your batter is prepared, consider chilling it in the refrigerator for about 30 minutes to an hour.
Adjusting Flour: If your batter remains too thin after incorporating all ingredients, you can gradually add a little more flour until you achieve the desired consistency. Be careful not to overdo it, as too much flour can make your cookies dense.
