I need to make these nondairy -- do you think Crisco or unsalted margarine would be better? Or a combo, or some type of vegetable oil? I seem to remember wonderful oatmeal cookies from my childhood made with Crisco, but I don't know if there's some science behind the best substitution. Would I change anything in the prep or cooking? Also, anything to keep in mind if adding some pecans? Many thanks!

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