On Dec 23, 10:06 pm, " >
wrote:
> I tried this online Betty Crocker recipe that called for vegetable oil
> and I was stooopid enough to do it:
>
> Chocolate Crinkles:
>
> 1/2 cup vegetable oil
> 4 ounces unsweetened baking chocolate, melted and cooled
> 2 cups granulated sugar
> 2 teaspoons vanilla
> 4 eggs
> 2 cups Gold Medal® all-purpose flour
> 2 teaspoons baking powder
> 1/2 teaspoon salt
> 1/2 cup powdered sugar
>
> Well, it turned into a complete disaster. Once in the oven they
> turned into a super thin pancake. total waste of time. Who ever
> heard of using vegetable oil in a cookie recipe? It should be butter
> or shortening right?

I would make sure to use a vegetable oil that was fresh, and that I
like the taste of.
That rules out soybean, and pretty much rules out canola. While I
don't dislike corn oil, I don't think I want my cookies tasting of
it. So, I'd use peanut, or possibly sunflower if I had it around.
Walnut might be nice. Recipes that call for oil might be able to be
made with butter, but they might turn out--although better tasting--
not to have the right texture.

Under no circumstances should anyone use hydrogenated shortening, and
while the non-hydrogenated (usually palm oil) shortenings are not
unhealthy, and are fine to use in low concentrations, I'm not crazy
about the taste. I should add that the murderous capitalists who
manufacture hydrogenated fat containing products have taken to
labeling some of them, "Zero grams trans fat per serving." That's
because the government allows them to put that on there if it has less
than 0.5g PER SERVING. In other words, if the serving size was 1g,
and the product contained 0.499999999999999g of trans fat, guess
what? They could label it, "Zero grams trans fat per serving."
>
> JaKe
> Seattle

--Bryan