Some cookies call for margarine, some call for butter - when and where can the creative baker substitute?
Summary o' Conclusions: Butter allows dough to spread more, producing a flatter, crispier cookie. Margarine holds dough more in its original shape, producing a puffier cookie.
Below: Two examples of the exact same recipe for crunchy cookies. The one on the left was made using margarine. The one on the right, with butter. The difference is subtle, but noticeable: the margarine-based cookie is definitely puffier.
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