What are the consequences for using canola oil instead of margarine butter in cookie dough?

Using canola oil instead of margarine or butter in cookie dough will definitely change the outcome of your cookies. Here's a breakdown of the potential consequences:

Positives:

* Moistness: Canola oil will produce a slightly moister cookie than butter or margarine. This is because oil doesn't solidify like butter or margarine does.

* Chewiness: Canola oil can also lead to a chewier texture compared to cookies made with butter or margarine.

* Spread: Oil-based cookies tend to spread more than those made with butter or margarine. This can be desirable if you're looking for thin, crispy cookies.

Negatives:

* Flavor: Canola oil has a very neutral flavor, so your cookies might lack the buttery flavor you're accustomed to.

* Texture: The texture of cookies made with canola oil can sometimes feel slightly greasy or dense.

* Structure: Canola oil doesn't provide the same structure as butter or margarine, which can lead to cookies that are more fragile and prone to breaking.

Tips for Using Canola Oil in Cookies:

* Adjust the amount: You'll need less canola oil than butter or margarine, as it is more liquid. Start with about 3/4 of the amount of butter called for in the recipe and adjust as needed.

* Chill the dough: Chilling your dough will help it firm up and prevent excessive spreading.

* Bake at a slightly lower temperature: To prevent burning, consider lowering the oven temperature by 25 degrees Fahrenheit.

In conclusion:

Using canola oil in cookies will give you a different result than using butter or margarine. If you're open to experimenting with different textures and flavors, it can be a fun and interesting substitute. But if you're looking for classic, buttery cookies, stick with butter or margarine.