When baking cookies, can you substitute a cup of oil for a cup of butter/margarine?

Answer 1

You can, but you probably won't like the results. If you're stuck in your apartment at midnight and the mini-mart is closed and you REALLY must have those cookies, give the oil a try. They won't puff up much, they'll be a bit greasy, and they won't have the deliciousness that comes only from butter, but I wouldn't say don't do it! They'll still be better than the shrink-wrapped hockey pucks you can buy at the store. Just don't expect them to be the same. Good luck.

Answer 2

It is certainly not advisable. The reason is because the dough would then spread so thin it would no longer be a cookie. Real butter is the best to use, and some cookies will not work unless that is all you use. Margarine generally works fine. Another good substitute is Crisco or buttered flavored Crisco.

A more solid butter, margarine, or Crisco will help the cookie keep it's shape while baking.

I hope this helps! :)

Answer 3

No, I don't think so, because it will give the a very different taste and consistency to the cookie. Try butter flavored Crisco or regular Crisco. The closer to butter the better.

Answer 4

Yes, oil is oil. the flavor may change if you don't use margarine or butter, but the cookies should turn out okay.

Answer 5

No, it will mess up the recipe. There is a big difference in texture, etc.....do you have any solid shortening, like Crisco? That would be a more apt substitute.

Answer 6

yes you can i have done it but maybe put a little less oil than you would butter....depending on how much butter it calls for

Answer 7

That would be too much butter, they might turn up very greasy

Answer 8

I wouldn't

Answer 9

Sure they are equal amounts.