How much vegetable oil instead of shortening when baking cookies?

You can't directly substitute vegetable oil for shortening in a 1:1 ratio when baking cookies. Here's why:

* Structure and Texture: Shortening is solid at room temperature, which contributes to the chewy, tender texture of cookies. Vegetable oil is liquid, which will result in a flatter, more spread-out cookie.

* Moisture Content: Shortening holds onto moisture better than oil, which can affect the cookie's overall texture.

* Flavor: Shortening has a neutral flavor, while vegetable oil can add a slight flavor to the cookies.

Here's how to make the switch:

1. Reduce the amount of oil: Use about 3/4 of the amount of shortening called for in the recipe.

2. Add a bit of flour: To compensate for the lack of structure, add 1-2 tablespoons of flour for every 1/4 cup of shortening you replace with oil.

3. Chill the dough: Chilling the dough helps to solidify the fat and prevent excessive spreading.

Example:

If a recipe calls for 1 cup of shortening, you would use about 3/4 cup of vegetable oil and 1-2 tablespoons of flour.

Important Note: This is a general guideline. You may need to adjust the amounts based on the specific recipe and your preferred texture. It's always best to start with a smaller amount of oil and gradually increase it until you achieve the desired results.

Alternatives to Shortening:

* Butter: Butter is a good alternative to shortening and will give your cookies a richer flavor. Use the same amount of butter as shortening.

* Coconut oil: This is a healthier alternative that can be used in place of shortening in most recipes. Use the same amount of coconut oil as shortening.

Ultimately, the best way to find the right amount of oil for your cookies is to experiment and see what works best for you. Good luck!