Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.
NO! Use butter or margarine.
No.
There are around 142 calories in 1 oatmeal cookie
If it is 1/4 cup or less, however, you can replace 1/2 the amount of shortening with a nut or seed butter. It will alter the taste & may have a strong tahini flavor. Almond butter or raw cashew butter may be more favorable. Some recipies do well with 1/4 cup tahini and no shortening, but replacing half the amount of remaining shortening with applesauce.
No. Oatmeal raisin cookies have varieties of texture and density throughout each cookie.
the Costco oatmeal rasin cookie has 230 calories
vitamin A
Basically an oatmeal cookie with corn flakes and coconut
The Illinois state cookie is the oatmeal raisin.
There's no name for this kind of cookie. This recipe also occurs when you take the spices out of snicker doodles. In some cases if the cookie contains oatmeal it is considered to be an oatmeal cookie.
An oatmeal raisin cookie is not a solution since it is not a homogeneous mixture. It is a heterogeneous mixture.
It is a Chocolate Chip Oatmeal Cookie!
You can visit http://www.momswhothink.com/cookie-recipes/oatmeal-cookie-recipe.html for oatmeat cookie recipes. You can also visit http://allrecipes.com/Recipe/soft-oatmeal-cookies/detail.aspx for additional recipes.