Which oil has better flavor for baking cookies corn or canola?

For baking cookies, canola oil generally produces a better flavor than corn oil.

Here's why:

* Taste: Canola oil has a neutral flavor that won't overpower the other ingredients in your cookie recipe. Corn oil, on the other hand, can have a slightly sweet and slightly tangy flavor that some people find undesirable in cookies.

* Smoke Point: Canola oil has a higher smoke point than corn oil, meaning it can withstand higher temperatures before breaking down and producing an unpleasant flavor. This is important for baking cookies as the oil needs to be heated to a high temperature to ensure proper baking.

* Texture: Canola oil tends to produce cookies with a slightly softer and chewier texture, while corn oil can sometimes result in a slightly crispier cookie.

Ultimately, the best oil for baking cookies depends on your personal preference. If you're looking for a neutral flavor that won't interfere with the other ingredients, canola oil is a good choice. If you don't mind a slightly sweet and tangy flavor, corn oil could work well.

However, if you're looking for the most neutral flavor and the best overall baking results, canola oil is the recommended choice for baking cookies.