Sub For Brown Sugar??

Baking By wgoat5 Updated 15 Jul 2007 , 6:08pm by wgoat5

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wgoat5 Posted 15 Jul 2007 , 5:26pm
post #1 of 8

Help all I have is dark brown sugar icon_mad.gif thought I picked up light brown, nearest store is 25 min. away!!! Is there anything I can do...I am making oatmeal raisin pecan cookies. Thanks for any replies!!!

7 replies
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birdgirl Posted 15 Jul 2007 , 5:33pm
post #2 of 8

Use for each cup of brown sugar 1 cup white sugar and 2 tablespoons molasses.

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Kitagrl Posted 15 Jul 2007 , 5:34pm
post #3 of 8

Dk brown sugar won't make much difference in your cookies. Where I worked that is all they used for all recipes calling for brown sugar.

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wgoat5 Posted 15 Jul 2007 , 5:35pm
post #4 of 8

thank you so much....sniffle, I don't have molasses either icon_sad.gif icon_sad.gif icon_sad.gif

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Kitagrl Posted 15 Jul 2007 , 5:37pm
post #5 of 8
Quote:
Originally Posted by wgoat5

thank you so much....sniffle, I don't have molasses either icon_sad.gif icon_sad.gif icon_sad.gif




Just use the dk brown, the only diff btw dk and light is the amount of molasses, and in oatmeal cookies the extra molasses will taste great anyways.

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foxymomma521 Posted 15 Jul 2007 , 5:39pm
post #6 of 8
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BrandisBaked Posted 15 Jul 2007 , 5:41pm
post #7 of 8

Just mix a little more white sugar into your dark brown, and you have light brown. icon_biggrin.gif

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wgoat5 Posted 15 Jul 2007 , 6:08pm
post #8 of 8

thank you all so much!!!

I didn't even try to do a search sorry girls icon_sad.gif , I just plain forgot

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