Can You Use Vegetable Oil Instead Of Butter For Cookies?
You can surely use vegetable oil instead of butter in cookies. Just replace ¾ cup of oil with 1 cup of butter. Cookies made with vegetable oil are more tender and chewy and spread more as compared to cookies made with butter but they are not so flavorful and lack the buttery aspects.
When baking with oils in place of butter in recipes, remember that some cookies simply will not turn out the way they are supposed to without solid fat. If using vegetable oil, you will have to cut back on your fats in your recipes by about half. You will have to use slightly more flour, as oil does not soak into the dough the way butter does. Because vegetable oil is liquid at room temperature and has more fat than butter, you will have to adjust your ratio of flour to fat.
You can bake good cookies using vegetable oil, but the ratios for replacing BUTTER are not straight forward. It may sound impossible, but it is actually possible to substitute butter for oil in nearly every kind of recipe. Oil is not the only replacement for butter in cooking, but it is the most common, and it is also the easiest one to do.
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Olive oil can be used instead of butter, but it has a distinctive taste, so is better left to use for flavorful baked goods, such as muffins. If you are planning on baking a pie, loaf, or cookies, then butter is the way to go, not oil. If you are baking cookies for a crowd, you will want to use butter instead of oil, as it will melt quicker and distribute more evenly.
No-bake cookies — In most cases, the butter helps cookies set, so you want to use highly saturated butter such as coconut or palm oil (or shorten). If you would like to use butter to make cookies, use half of the oil amount called for in recipes calling for butter, but add liquid if necessary to bake cookies. If a recipe calls for 1 cup butter, replace it with 1/2 cup oil, and add the liquid as needed to get the dough coming together and looking adequately moist. There is really no hard-and-fast rule on how much butter is a good amount of oil to replace, but generally speaking, you can work with around three-quarters the amount of butter the recipe calls for.
Olive oil can be used in place of butter in baking, using three-quarters of a cup of olive oil for each cup of butter called for. For example, if the recipe calls for 10 tablespoons of butter, you could use approximately 7 1/2 tablespoons of oil. You can decrease oil up to 3 tablespoons per cup if you would like the fat levels to remain consistent throughout your recipe.
Melted, poured fat can replace cooking oil in the cake mixture with either vegetable oil or canola oil using the ratio 1:1, meaning that you would use as much melted margarine as you would the oil amount specified in your bake instructions. It is likely that margarine is the most widely used substitute for butter for baked cookies, cakes, donuts, etc. If the recipe calls for a specific amount of butter, then margarine can be used for that same amount.
|Substitute For Butter In Cookies||Ratio|
Substitute : Butter
|Margarine||1 : 1|
|Applesauce + oil||1/2 cup applesauce + 1/2 cup oil : 1 cup of butter|
|Mashed avocado||1 : 1|
|Oil||7/8 cup : 1 cup|
|Plain yogurt||1/4 cup yogurt + 1/2 butter : 1 cup of butter|
You may bake cookies substituting or replacing the butter with another similar ingredient, such as another dairy product, a different fat, or fruit or vegetable puree. Being 50% fat vs. 80% butter means that you will have to combine the butternut oil with another fat, like coconut oil, in order to substitute butter in the cookie recipe. You can also make cookies butter-free by replacing the butter with another plant-based fat, such as vegetable or coconut oil, or replacing butter with fruit or vegetable puree, such as avocado or apple sauce. Vegan cookies avoid both eggs and butter, and are therefore typically made with either nut butter, vegetable oil, or apple sauce.
For instance, you could substitute oil for butter in cookies as part of a larger strategy for cutting saturated fat. Try replacing only half the butter with oil, which will still reduce your saturated fats, while still maintaining much of the texture of some cookies. If you are looking to get a bit healthier in your cookies, consider swapping out butter, which is 63% saturated fat, for canola oil, which is just 7% saturated fat, according to the U.S. Department of Agricultures FoodData Central.
It adds a nice layer of flavor and texture, but keep in mind your cookies will spread out more because butter has more liquid. While butter will add a nice buttery taste to your baked goods, it will create a slightly different texture because of its lower fat and higher water content.
Because olive oil is liquid, olive oil is not an appropriate butter substitute for recipes where fat needs to stay solid or that involve heavy creaming, like frostings and angel food cakes. There are a few recipes in which butter would function just the same, but in places, substituting is not a great idea.
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If your recipe calls for melting butter on its own, you stand a better chance of getting similar results by substituting oil. It turns out chocolate chip cookies made with butter do just as well — now, I actually prefer them over butter-made ones. I started using butter substitute for butter for my popular snickerdoodle cookies recipe for the first time, and I now prefer those over any other type of snickerdoodle. I thought about all of the different fats that I could use in the recipe; butter, Crisco, or oil…so I decided to try using oil.
J. Schatzel will simply stir butter and oil into wet ingredients to bake, or you could likely smush it into sugar called for, and stir as directed by the rest of the recipe. With a similar nature, being solid when cold, liquid when hot, J. Schatzel has found that coconut oil is a successful substitute if using the same amount of the oil to equal the amount of butter called for in a recipe.
When choosing vegetable oils for this recipe, check the labels on your container of vegetable oils if you are trying to cut down on saturated fat. You may substitute dairy butter, a dairy-free butter substitute, or margarine with the recommended oil amounts. When trying to replace one cup of oil with a cup of butter, it is important to note which of those properties oils may also offer, and also which ones you might not get from oils. FYI: I love using canola oil when making cookies that are not made with butter, because of its neutral taste and low saturated fat content.
Are cookies better with butter or oil?
Oil is more compact than butter, which has air gaps that help it maintain its structure. It really can’t be changed from the way it was. Not to add that baking cookie with flavored oil like olive oil may result in little off-putting baked goods. Of course, you might anticipate softer dough.
What oil is best for cookies?
The greatest choice for baking moist, tasty baked products is to use vegetable oil. The most popular vegetable oil for baking, canola oil, doesn’t have a flavorful addition. It maintains a moist texture while letting the taste of your cake come through.
Can you use half butter and half oil?
Oh, you certainly can. Butter and oil are used in this recipe to give it a lovely buttery flavor while also maintaining its softness and juicy. Compared to adding oil to the mix, cakes made with pure butter are more likely to be thick and dry.