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Olive oil instead of butter

post #1 of 4
Thread Starter 
I read this switch can be done in cakes but what about cookies? 2 sticks of butter becomes how much olive oil in chocolate chip cookies?
post #2 of 4

Remember when i talked about the liquid water content in cookies? Using a liquid oil will also cause a lot of spread. The flavor change wouldn't be to my liking. And you can't switch oil for butter in all cakes. Any cake made with the creaming method will not work well with oil because creaming is also a leavening action. You create air holes in the butter by dragging the sugar crystals through the butter. 

 

I do sometimes make an olive oil substitution for butter in biscuits. I use less oil because it's thin and it doesn't create the flakiness. It's not bad, but it's a rather different sort of biscuit. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4
Thread Starter 
Would the oil be like a Emulsifier?
post #4 of 4

No, not to my knowledge. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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