Can be replaced with other oils, such as corn oil, salad oil, etc. instead, just the taste is not the same. \x0d\\ with other oil substitution at the same time can consider adding baking powder to achieve the fluffiness of the cookies. \x0d\\\\\\x0d\butter role \x0d\ enriching the cookie texture \x0d\butter itself has a strong creamy flavor, and the oil can dissolve oil-soluble flavor substances, has the role of maintaining the flavor. \x0d\ Maintaining the organization of the dough \x0d\ Butter is hydrophobic, can prevent the protein in the flour from absorbing water and expanding, to control the formation of gluten, thus reducing the cohesion of the dough, so that the cookie dough is flaky, low elasticity, plasticity, so that the finished product of the cookies moist. \x0d\ Increase the volume of cookies \x0d\ Butter is hydrophobic and prevents the proteins in the flour from absorbing water and expanding, controlling the formation of gluten, thus reducing the cohesion of the dough, making the cookie dough flaky, low elasticity and plasticity, and making the finished cookies moist. \x0d\ Provide the nutrition needed by the body \x0d\ Butter contains fat will provide a lot of energy for the body, and is conducive to the body's absorption of fat-soluble vitamins A, D, E, improving the nutritional value of the cookies. \x0d\ extends the shelf life of biscuits\x0d\ oil can block moisture, thus improving the shelf life of cookies.