Hi Anamarie! You could replace some of the butter with oil if you would like, it would be an equal substitution. Using oil in place of butter will result in a cookie that is a little flatter because the cookie dough will be softer to begin with, refrigerating the scooped dough may help provide a better rise. We do have some tips on using liquid sweeteners, which you can find in our Baking with liquid sweeteners blog post. Happy baking! Morgan@KAF

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