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Answered 2011-12-19 05:40:25

For most cookies you can't use oil in place of shortening.


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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.

Many ingredients can impact the texture of your cookies. Using shortening instead of butter can help prevent the cookies from going flat, you can also make sure your cookie dough is cold before placing it in the oven.

When dealing with a shutdown at Chicago's O'Hare airport, an airline may use a _________ model to simulate the costs and benefits of various options in order to facilitate an effective decision.

that way the cookies can get softer Cookie dough contains a lot of grease (lard, vegetable shortening, butter) and they melt and flow as they bake. At the point where the gluten and starches cook, the sugar carmelizes and the moisture is driven off they stop spreading.

You can also maybe use shortening.

Yes, and it is probably better for you. Shortening is made with hydrogenated fat, which we probably all should try to reduce in our diets. The results will be a bit different. Butter will add a bit more moisture to your recipe. If you are baking your recipe, such as cookies, you might want to add an egg. The egg will prevent the cookies from spreading too much and add a cake like texture to them, similar to the "crisp outside, chewy inside" results from shortening.

In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.

To make my cookies rise, I use shortening instead of butter. Answer The cookies rise depending on the baking powder, salt, baking soda or creme of tartar ingredient that is included in the recipe. Of all of these, the dates on the baking powder and creme of tartar make a difference in their effectiveness. Make sure that you include the full measure of the amount requested by the recipe and that you bake the dough soon after mixing it. Check that your oven is at the desired temperature.

Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.

No, Bisquick is a mixture of flour, shortening, and baking powder.

Absolutely not; baking chocolate will bleed into the cookie dough when it melts, leaving you with chocolate cookies instead of chocolate chip cookies.

Yes, for baking purposes, solid shortening can be melted and used as a substitute for vegetable oil.

You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.

because it is a rising agent. Without Baking soda, your cookies will be thin, flat, hard, and heavy instead of fluffy/crunchy.

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