Butter

I was interested to find out what baking sites would say about butter vs margarine. I had someone tell me once that butter makes crunchy cookies and margarine makes soft cookies, so I wanted to see if I could find out if this was true and why.

Most of the information on butter vs margarine talks about heath issues. Trans fats vs saturated fats. The way I look at it, I am always better off using something that God made vs something that man made. So I prefer to use butter. Most of the baking sites I checked said that butter is the better choice for taste and texture. So I am going to stick with butter.

As for the cookie theory. The only thing I found is that shortening helps keep cookies from flattening out. It has a higher melting temperature and helps hold the dough together, giving the flour and eggs more time to set. But shortening has no flavor. So you can use butter flavored shortening or half butter and half shortening.