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I swapped butter for coconut oil in my go-to cookie recipe and it was a disaster
The cookies spread into one giant, greasy sheet on the pan. I learned you can't just do a 1:1 swap with solid fats if the recipe relies on butter's water content. Has anyone else had a fat substitution go this wrong?
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jennifer_west1mo ago
Is it really that big of a deal if the cookies spread? I mean, you still have cookie, just in a different shape. @fisher.diana talks about balancing flour and sugar, but that sounds like a lot of extra work for a simple batch of cookies. Sometimes a kitchen fail still tastes good, even if it looks messy. I would just break up the sheet and eat it anyway.
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fisher.diana1mo ago
That giant greasy sheet is a familiar sight. I had the same thing happen with shortening once. Now I only swap fats if I'm ready to adjust the flour or sugar to balance it out.
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