For most cookies you can't use oil in place of shortening.
Vegetable oil
yes
NOPE.... use shortening or margarine = soft cookies, use butter = crispy cookies. If you use oil, you'll have a mess.
When you're baking cookies, if you use shortening instead of butter, your cookies come out higher. They don't spread as much as they do with butter, so your cookies turn out like the ones in the pictures instead of flat.
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.
Brand name for solid vegetable shortening.
Some of the fats used in baking are butter, lard, vegetable shortening, margarine and various vegetable oils.
You can replace shortening with applesauce during baking, but this will give your baked items a difference consistency. For example, cookies turn out softer and more cake-y when using this substitution.
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
Basic cookies usually have shortening, flour, sugar, baking soda, salt, egg, and flavoring.
Baking soda will make them rise, they flatten out from the shortening or other ingredients that melt when baking.
Yes. Margarine is basically solidified vegetable oil, so you should be able to substitute it in a cookie recipe without a problem.