Okay, so yesterday I really wanted cookies. Like, right now craving. But I opened the fridge and… zero butter. Seriously, none. Instead of running to the store, I figured, let’s try baking without it. I’ve seen recipes using oil, so I dove into my old cookbook and tweaked one.
Gathering Stuff
First, I grabbed the basics:
- All-purpose flour (2 cups)
- White sugar (¾ cup)
- Brown sugar (½ cup, packed)
- Vegetable oil (⅔ cup)
- Two eggs
- Vanilla extract (1 teaspoon, splashed extra ’cause why not)
- Baking soda (1 teaspoon)
- Salt (pinch)
- And chocolate chips (whole bag, let’s be real)
Mixing Chaos
I dumped the sugars and oil into a big bowl first. Mixed it with a fork – looked kinda weird and runny, not buttery at all. Added both eggs and vanilla, kept stirring. It turned smooth but super liquidy. Then, I tossed in flour, baking soda, and salt. Folded it all together, and holy moly, it got thick and sticky fast! Finished by stirring in the chocolate chips by hand. Felt like glue with chunks.
Baking Trial
Oven at 350°F (175°C). No time to chill this gloop, so I spooned blobs onto the baking sheet. Flattened ’em a little ’cause they looked like lumpy balls. Baked around 11 minutes until the edges went golden. Smelled amazing, but they spread out thin – oil does that. Let ’em cool five minutes… tried one. Crunchy edges, chewy middle, and honestly? Not bad for no butter! They’re flatter than usual and a bit fragile, but dunked in milk? Perfect.
Verdict: Doable. Maybe next time I’ll add oats or nuts. But butter crisis solved!
