Can i substitute vinegar for apple cider vinegar?

Your cookies won't taste good if you substitute. Apple cider vinegar is only a few bucks at the grocery store. Either put off making the cookies or take a run to the store. It would be like substituting apples for oranges. Not the same in the least.

Good Apple cider vinegar has flavor. You can't use white vinegar, it has no body, no flavor. Use a malt vinegar, raspberry vinegar or something like that. What is the recipe? That determines whether you can substitute or not.

Edit: for those, I'd go get the apple cider vinegar.

okay this is something i just thought of. if you have apple juice try half that & half vinegar & let set about 1/2 an hour or if you have fresh or dried apples try boiling them in a little water & then add some vinegar to that. I don't know if it will work it is just a thought. good luck

I think I read somewhere that you could add 1-2 tbsp apple juice concentrate to the vinegar, but I've never done it.

If you have another fruity type vinegar use that instead.

I buy my organic apple cider vinager at my local grocery store. I don't know where you live, but you try buying it at a health food store also. I don't think there is a substitute for the organic apple cider vinager. I don't think that the regular apple cider vinager will do the same thing and it smells so horrible.

Apple Cider Vinegar Secrets : http://applecidervinegar.siopu.com/?OPM

* 3 3/4 cups old-fashioned rolled oats

* 2 1/2 cups all-purpose flour

* 1 1/2 teaspoons baking powder

* 1/2 teaspoon baking soda

* 1 teaspoon salt

* 2/3 cup oat bran

* 2 teaspoons ground cinnamon

* 1 1/2 cups (3 sticks) unsalted butter, softened

* 1 cup granulated sugar

* 1 cup packed light-brown sugar

* 4 large eggs

* 2 teaspoons pure vanilla extract

* 1 cup sour cream

* 1 1/2 cups raisins

* 1 cup sweetened flaked coconut

Directions

1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.

2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.

3. Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

no the taste would differ