A few months ago, you may remember this post challenging you to “Change Your Oil” by using Pompeian Grapeseed Oil instead of butter or vegetable oil in your favorite recipes. While I was attending BlogHer Food, I had a chance to taste test regular chocolate chip cookies and chocolate chip cookies made with Pompeian Grapeseed Oil.
I picked the grapeseed oil cookies over the regular chocolate chip cookies. I couldn’t believe the difference in flavor.
The recipe the Pompeian team gave us used eggs, so I just altered my non-egg recipe to include Pompeian Grapeseed Oil instead of the butter I usually use.
Here’s the side by side comparison.
Both cookies were baked on a stone at the same temperature for the same amount of time.
The cookies on the left were baked using Pompeian Grapeseed Oil. They were crunchier than the butter cookies. I will admit that I could taste the grapeseed flavor the day they were baked, but on the second day, that flavor was gone. My husband chose these cookies over the butter cookies when he tasted them the second day…and the third.
The cookies on the right were baked using butter. I preferred the texture of these over the grapeseed cookies, but I just like chewier, gooey-er cookies.
Overall, it was not that much of a difference. So, if you want to stick to the healthier side of things, you could substitute the grapeseed oil.
When substituting, it is not a one-to-one ratio. In this case, one cup of butter equals 3/4 cup of oil. You can find all the butter to oil ratios here.
Have you tried substituting oil for butter before? How did the recipe turn out?
BTW, this is NOT a sponsored post.
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