Battle of the Becels Part 2: Do some perform better in baking than others?

My coworker and I decided to embark on quite an ambitious project – we had obtained all nine different varieties of Becel margarine and in addition to taste testing them all, we decided to take it one step further and see how they performed in baking.We used a standard chocolate chip cookie recipe and substituted each type of Becel where it called for butter (except for pro.activ – this one is not recommended for baking and it’s really expensive so I don’t see anyone realistically using it for baking).

It’s also *not recommended* that people bake with Becel 64% Less. Becel Light is somewhere in between where you can bake with it in “most cases” but being the curious experimental bakers we are, we figured that we would test these out as well.

My theory:
The results of the initial Becel taste test indicated that most people could not taste the differences between the different types of Becels so I’m actually not expecting people to be able to taste the differences in the chocolate chip cookies we baked. However, I have a feeling that Becel 64% Less and Becel Light will be a pain to work with (since it’s not recommended) and the cookies will turn out awful (for some reason I envision runny, soggy cookies). I also think that the cookies made with Salt Free Becel will taste quite a bit different than the other ones. I made the mistake of forgetting to add salt when I baked cookies once and they tasted awful.

Here are all the different types of Becels we baked with:

Becel Original
Becel Omega-3 Plus
Becel with Bertolli Olive Oil
Becel Buttery Taste
Becel Vegan
Becel Light (half the calories of Becel Original)
Becel 64% Less (64% less calories, 67% less fat)
Becel Salt Free

Taste testers:
Please try each cookie and indicate if you can taste any flavour/texture differences between each sample. Is there one cookie that you prefer over the others?

The reveal:
Thank you for your comments everyone. Here are the results:
Cookie A: Becel Original (3 people’s favourite)
Cookie B: Becel Light (2 people’s favourite)
Cookie C: Becel Olive Oil (1 person’s favourite)
Cookie D: Becel Buttery Taste
Cookie E: Becel 64% Less (1 person’s favourite)
Cookie F: Becel Salt-Free (1 person’s favourite)
Cookie G: Becel Vegan
Cookie H: Becel Omega-3

Well this was pretty interesting. None of the cookies were particularly bad nor did they suffer in flavour (except the salt-free batch). The main difference was that some were chewier or crispier than others. Some were soft and spongy, whereas some were quite dry. So it really depends on what kind of cookie you prefer. Some taste testers had a strong preference for crispy cookies, others had a preference for softer cookies.

My Thoughts:

A couple things that I noticed were that the calorie-reduced Becels (Becel Light and Becel 64% Less) didn’t leave any oil marks on the paper towel (an obvious indication that they were the lower-fat cookies), the salt-free cookies tasted the most different than any of the others (no surprise) and the Becel 64% Less cookies were the most spongy/soft (too soft if you ask me).My personal favourites were cookie A (Becel Original) and cookie B (Becel Light) so I guess if I wanted to be more health concious, then cookie B wouldn’t be such a bad compromise. Who would have thought? They both handled similarly during the baking process.