I am making a chocolate cookie recipe that i bought. i have a question?

Question

It says to use a stick of butter(half cup) and 1 egg plus the mix that came with it if i replace the butter with oil how much oil would i use to replace it?? help please

Answer 1

There is no standard procedure to substitute liquid oil for solid shortening in cooking. Oil is 100 percent fat, while butter, margarine and other solid shortenings are lower in fat on a volume-for-volume basis.
An equal amount of oil can be substituted for a similar portion of MELTED butter if the recipe specifies using MELTED butter.
Also, for some recipes, solid shortening helps incorporate air into the batter when it is whipped with other ingredients such as sugar and eggs. If you try to whip these ingredients with oil, your baked product is likely to be more compact and oily in texture. Your most successful substitution occurs if your recipe calls for

Answer 2

If one stick of butter is half a cup, then a half cup of oil will be the same amount. However, it certainly won't taste the same, and as others have pointed out, the texture and interactions with other ingredients won't be the same. If you do not want butter, perhaps instead of oil you could duplicate the effect more accurately by substituting 1/2 Cup of vegetable shortening or margarine.

Answer 3

Do not substitute liquid oil for solid butter. Baking is a matter of chemistry, and replacing one form for another generally messes up the results.

Answer 4

I would never exchange butter for oil. Most cookies have a buttery taste and if you change it to oil it will change the whole cookie.

Answer 5

Do not replace the butter with oil.

Also do not use melted crisco you will end up with the same bad result.

Answer 6

i hear u dont want to replace it with oil, u should use soft butter or I can't believe its not butter.

Answer 7

if you put the same amount in then it probably won't matter that much but it might taste different

Answer 8

use crisco, same amount, melt in the microwave first!!!