OK, I'm desperate. Need advice on cookies and butter -

[Flaxbee]

I only have a half cup (one stick) of butter and I really, really, really want to make chocolate chip-oatmeal-walnut cookies.

So, should I just cut the recipe in half, and make a small batch (better for hubby's waist, anyway) or is there some measure of canola oil I could substitute for the missing half cup of butter?

HELP! PLEASE!

[LeftyMom]

1. You could sub some shortening

If you sub a liquid oil the cookies won't crisp and firm as well, I'm afraid.

[supernova]

2. 1/2 the recipe

if you don't have any other solid shortening on hand.

[Bunny]

3. Sounds like substituting isn't a great idea:

-oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)


http://www.foodsubs.com/Fatsoils.html

[Left Is Write]

4. As the others said, you can use shortening.

Do not use oil.

When I make chocolate chip cookies, I use all shortening (Crisco only).

[Rhiannon12866]

5. You can use shortening. The difference is that butter will make them

Flatter, while they will be thicker and not flatten out as much with shortening. I learned that from the lady who cooked at my summer camp and was used to cooking for over 100. She always used shortening.:shrug:

[Flaxbee]

6. It has been decided: I halve the recipe...

I don't have any other solid shortening, only canola oil, so I'll do myself and hubby a favor and make a smaller batch.

Thanks, all!

Want some when they're out of the oven? ;-)