— Monica Armour

in conventional baking oil? I you know can definitely add a crispy characteristic to cookies. So in the absence of oil then the ingredients that lend a chewy characteristic tend to stand out and so here what we can do. I think of a couple of things, you know one would be to make cookies that are a little bit thinner and then also just bake them a little bit longer in order to draw out more moisture which will result in a little bit more crispiness. Now as we draw out the the baking time, we might need to decrease the temperature to avoid burning especially if you try to roll out certain cookies a little bit thinner because you're going to expose those more delicate edges. To the heat, especially if it's high heat. There's a good chance. They're gonna Brown excessively creating some bitterness, or worst case scenario to really burn. So again experimentation on your part will be necessary. Am I always recommend taking notes so that you can replicate success and avoid those results that you didn't like so well, okay give those couple of approaches a try and see what you come up with. Thank you.