For the person interested in coconut oil, I've had good luck with it in recipes calling for butter. I only make cookies with fairly pronounced flavors -- oatmeal, chocolate, no sugar cookies -- and the flavor blends nicely into the background in those cases, though I think I'd avoid it for molasses or gingersnap because I wouldn't like the combination of that slight coconut aroma and the spices. One warning, though: coconut oil seems to go rancid faster than butter for me, or maybe I just notice the smell more when it's coconut. Not pleasant in any case, so I store coconut oil cookies in the freezer if they're not going to a potluck in short order.

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