Help with adapting this "Archway-style" molasses cookie recipe

[ChristinaMason]

Could any experienced cookie bakers help me with adapting this recipe?

http://robinheather.typepad.com/go/20...

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?

[mrsgreer]

I would substitute veg. shortening for the difference if you have it in your pantry. I would not melt the shortening, but cream it in with the other ingredients. Otherwise, what the heck, give in to your craving and see what happens with the veg oil!

[ChristinaMason]

Totally would try shortening, but I don't have any.

[bushwickgirl]

Yes, no problem at all. Go forth. You'll still have some butter flavor, which makes things better...that story the blogger told about being unable to avoid the cookie jar in the middle of the night is somewhat what my life is like.;-}}

[ChristinaMason]

Thanks! My other option is reduced-fat margarine, which contains water. (Obviously, I would use it in solid state, not melt it). But I'm wary of the results.

I think I'll try the oil. Thank you for the vote of confidence.