  Fat is where the flavor comes from. Simple as that. But in addition to flavor, fat also affects the spread, aeration, and leavening, so the fat and the amount you use will ultimately set the tone for the cookie you'll end up making. Don't worry – it's not as scary as it sounds! A Note From Our Writer: Sure, softened butter is the go-to fat source for making cookies — but I wanted to test out some untraditional fats to see if there was another option! To be honest, they all worked pretty well (with the exception of the tahini), but some were better than others! The surprise winner? Vegetable oil. It made chewy, picture-perfect cookies. Who knew?! What We Learned: Fat not only gives cookies favor, but significantly impacts their spread and texture — so choose wisely. Many fat sources also contain water (like butter), so you can't just swap one for the other without making some tweaks to the recipe.
1. Fat is flavor: Fat carries flavor and coats your tongue, so you should treat it like a flavoring agent in your cookies. 2. Butter is both fat and moisture: Butter is about 15% water, and that moisture plays a big role in a cookie's composition — so you can't just swap it out for a fat source with 0% water and think it'll work just the same. (It won't.)
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