When making oatmeal cookies what can I use to substitute for brown sugar?

Here are some substitutes for brown sugar in oatmeal cookies, along with considerations for each:

Direct Substitutes (Similar Flavor and Texture):

* White Sugar: This is the most straightforward substitute. Use a 1:1 ratio. However, you'll lose the caramel notes and slightly chewy texture that brown sugar provides.

* Honey: Honey adds a unique flavor and slight moisture to the cookies. Use 3/4 cup honey for every 1 cup of brown sugar. Adjust based on the sweetness of your honey.

* Maple Syrup: Maple syrup offers a robust flavor and will create a slightly moister cookie. Use 3/4 cup maple syrup for every 1 cup of brown sugar.

Alternatives for a Different Flavor Profile:

* Molasses: A good choice if you enjoy the strong, deep flavor of molasses. Use 1/2 cup molasses for every 1 cup of brown sugar.

* Agave Nectar: Sweet and slightly floral. Use 3/4 cup agave nectar for every 1 cup of brown sugar.

* Dates: Blend pitted dates into a paste for a natural sweetener with a chewy texture. You may need to add more liquid to the dough if using dates.

Tips for Successful Substitutions:

* Adjust liquid: Some substitutes (like honey and maple syrup) are more liquid than brown sugar. You may need to reduce the amount of liquid in your recipe slightly.

* Experiment with ratios: Taste as you go and adjust the amount of substitute to achieve the desired sweetness level.

* Consider texture: If you're looking for a chewy cookie, substitutes like dates or honey can help.

* Remember, the cookies may be slightly different: While the substitutes aim to replicate the flavor and texture of brown sugar, the final result will be slightly different.

Important Note: Brown sugar provides unique flavor and moisture to oatmeal cookies. The substitutes will change the cookie's character, so it's best to adjust the recipe and your expectations accordingly.