Two cookie questions...For the World's Best Sugar Cookie,

dawn_mo

dawn_mo

Well-known member
can I substitute butter for oil? What would happen if I did?

For the Vanishing Oatmeal Cookie recipe, I have added an extra cup of chopped pecans and a cup of dried cranberries to the original recipe. They are good, but I am finding they don't spread as much as they used to. They are still crispy, but just more hockey puckish. Here are the recipes below. Thanks!

* Exported from MasterCook *

World's Best Sugar Cookies

Recipe By :Mom/Christy

Serving Size : 100 Preparation Time :0:00

Categories : Christmas Cookies

Amount Measure Ingredient -- Preparation Method

Cream together:1 cup powdered sugar

1 cup granulated sugar

1 cup butter

1 cup oil

2 eggs -- beaten slightly

Add:

5 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

Roll into small balls about the size of a walnut. Press onto a cookie sheet with a glass that has been dipped in sugar. You can use colored sugar for the holidays. Bake 10-12 minutes in a 350 degree oven.

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* Exported from MasterCook *

Vanishing Oatmeal Raisin Cookies Recipe

Recipe By :Quaker Oats

Serving Size : 54 Preparation Time :0:00

Categories : Bars Cookies

Desserts

Amount Measure Ingredient -- Preparation Method

1 cup butter -- softened1 cup brown sugar -- firmly packed

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups oats -- uncooked

1 cup raisins

1 cup dried cranberries

1 cup chopped pecans

Heat oven to 350°F.

Beat together margarine and sugars until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well.

Stir in oats and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen.

Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

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I use oil as a sub for butter all the time in baking, but never the other way around. I don't notice

any difference, if that helps you at all.

 
I think the oil in the World's Best contribute to it's lightness and crispiness...

The texture of that cookie is different from regular sugar cookies - more light and crispy. I always figured it's from the oil. You probably could sub butter, but I'm pretty sure it'll change the texture to a firmer/crunchier cookie.

You probably wouldn't need as much flour either, since the oil makes a more liquid/softer dough.

Just my thoughts, though.

 
The sugar cookies are one of my families favourites. I use the recipe from Recipezaar "Best Darn

Sugar Cookies Ever" which is exactly the same as yours Dawn except it calls for only 4-1/8 cups of flour. I agree with Sandi - I think the oil adds to the lightness and crispiness.

 
I had a gingerbread cookie dough made with oil and I can't find it. Anyone have one?

 
It just happened that I was out of oil, except olive oil, and I wanted to make the

sugar cookies. I knew not to sub the olive oil, but I was hoping to be able to sub the butter for the olive oil. I am still trying to understand what the ratio of oil to flour does to a cookie. What I should be doing to the oat cookies to make them spread out more. Thanks.

 
I think just adding more of any fat would make them spread out more. Not

necessarily butter. But I think butter would work. They may have a slighly different consistency, but it sounds like that's what you're going after.

Also try over-greasing the cookie sheet. That's what happens when I grease the sheets more liberally. Same dough, but I just over-greased the tins more one batch last week. They were flat and chewier, rather than cakey and puffy when I got carried away with oiling the sheet/tin.

 
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