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Feb 6, 2010 09:50 AM

fat substitutions in cookies

I'm curious how using different fats would affect a cookie recipe.

Anyone know how cookies that are used with shortening, margarine, or some type of oil (soybean?) would compare?

This is part of a discussion in a nutrition class. Just wondering if anyone had any first-hand experiences or preferences.

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  1. they spread differently. cookies with shortening are puffier and less chewy than those made with butter. The flavor, I think butter wins, but there are butter flavored shorteningss, etc. The oil would mess up the texture, and I don't think your cookies would spread as much and once cool, they wouldn't be as solid *unless it's somethign like a peanut butter cookie, which, because the peanut butter is fairly solid at room temp, the cookie stays solid. Substituting fats for things ike applesauce or yogurt whichc an be done in cakes, brownies, quick breads, etc, doesn't work well. You don't get a good chewy texture, but a more cake like one.

    1 Reply
    1. re: lyntc10

      There are actually many recipes for oil cookies that spread fine and stay solid, even sugar cookies. I don't know why it works with some recipes but it does.

    2. Actually, I have found the use of shortening to make the cookie more chewy and pliable - which I prefer over a hard, crumbly cookie. But to get the best of both worlds - chewy and tasty - I like to use half shortening and half butter.

      1. For what it's worth, there's an old favorite sugar cookie recipe in my family that uses margarine instead of butter. Friends are surprised when I tell them it's not made with butter. And if you do make it with butter, it doesn't come out right. (With margarine it comes out like a buttery sugar cookie, and with butter it ends up being more like some sort of flavored shortbread. I love shortbread, but that's not what I'm after when I make this recipe.)