Is it the same? No. Butter is the king of flavor. But oil is the king of convenience and texture longevity.
I’ve made cookies with olive oil (don’t, unless you want savory cookies), coconut oil (delicious), and even leftover bacon grease (actually pretty good for shortbread). The point is: you can bail yourself out of a butter crisis with dignity.
So next time you’re staring at an empty butter dish, grab that bottle of oil. You’ve got this. Just remember the ¾ ratio, chill the dough, and maybe steal a little vanilla.
Your midnight cookie craving will thank you. Now go preheat that oven—you’re already ten minutes late, aren’t you?
