>Does anyone else find that you have to use slightly less (ca. 10%) of a
>replacement oil (margarine or veg oil) in cookies, as opposed to using
>margarines which contain milk solids or butter?
The labels on baking margarine usually state 70 or 80% (vegetable)
oil- So I substitute about 3/4 cup oil for each cup of margarine
called for. I don't typically make up the remaining 1/4 c with water.