Help with adapting this "Archway-style" molasses cookie recipe
Could any experienced cookie bakers help me with adapting this recipe?
I have a little over 1/3 c. of butter (around 85 grams). The above recipe calls for 1/2 c. of butter, melted (which is itself a substitute for vegetable shortening). Could I make up the difference with vegetable oil with good results?
I don't really want to use that much butter, anyway. I have found recipes for cookies using vegetable oil, the main complaint being that they turn out decent but bland. But I would be using a combination of butter AND oil.
What do you think? Anything I should watch out for?