I'm using olive oil in a cookie that is super moist and then it dries out and gets crumbly about 2 days later, even when kept sealed. Any suggestions about switching out for a more shelf stable fat, like palm oil or butter?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.