Anne, that's an interesting thought! It would help with dryness, but too much would throw off the structure and strength of the cookie. So instead of dry and crumbly, you could end up with an oily and crumbly cookie. But tweaking your ratios a bit in one direction or the other is definitely an experiment worth trying! That's how most folks figure out their ultimate cookie recipe, according to their individual preferences for texture and flavor. Happy baking! Kat@KAF

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