You can use any combination of sugars you want. The recipe will vary in color and in sweetness, I often use all dark brown sugar, because I like the end result.
Nancy, I do 1-2 tbs molasses (I don't use Blackstone) per cup of sugar and mix with a fork. I like a darker brown sugar and so I usually go 2 TBS. I have found you do need to bake things a little longer as POLC mentioned. You can also do the Alton Brown food processor method. 3 ounces of molasses to 1 lb sugar. That's for dark brown.
Yes, I more often do 2 T. per cup (unless dark brown sugar would be inappropriate), and since brown sugar is often one of the first ingredients in a recipe, I just use the mixer to mix it slowly while I prepare my other ingredients.
You can certainly make the substitution, however....you will end up with a slightly different product. As long as you don't mind the cookies having a little less chew to them, you'll be fine.
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