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How to Substitute Oil for Butter in Oatmeal Cookies

author image Wendy Rose Gould
Wendy Rose Gould is a professional journalist who has contributed to "Glamour" magazine and the Huffington Post, among other publications. After internships at the "Indianapolis Business Journal," "Kiwanis International" and "NUVO Newsweekly," she earned BA degrees in journalism and philosophy from Franklin College in 2008. Gould specializes in lifestyle topics.
How to Substitute Oil for Butter in Oatmeal Cookies
A small pile of oatmeal cookies. Photo Credit adlifemarketing/iStock/Getty Images

Known for their sweet, earthy flavor, oatmeal cookies are a popular choice for a homemade dessert. Many oatmeal cookie recipes call for butter is it provides a sweet, creamy flavor and also gives the cookies a soft consistency. As a saturated fat, butter intake should be kept to a minimum as it increases bad cholesterol levels. Use oil in place of the butter for a slightly healthier cookie. Most oils are unsaturated, which means they lower bad cholesterol and raise good cholesterol.

Step 1

Multiply the butter measurement by .75 to determine the appropriate amount of oil. For instance, if the recipe calls for 1 cup of butter, multiply 1 by .75 to get .75, or 3/4. In this case, the recipe should get 3/4 cup of oil.

Step 2

Add the oil to the oatmeal cookie batter in the same order that the butter would normally be mixed in. Stir the mixture until thoroughly combined.

Step 3

Scoop out a tablespoon of the batter and lay it on a cookie sheet to ensure the batter can retain its shape. Since the oil – a liquid fat – replaces a solid fat, the cookie batter may end up runny. Add sugar to the batter, 1 tablespoon at a time, if the batter is too thin.

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Step 4

Bake the oatmeal cookies according to the directions of the recipe.

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