I was just following links and got to this long post on making chocolate chip cookies:
I call that having a Click Adventure.
Kitchen chemistry is a fascinating subject...especially in regards to cookie baking.
And the author is absolutely correct when stating you can't substitute different fats (and sugars) without changing the results.
Of course if you experiment a lot like I have, then you learn how things will behave.
And once you know that, you can create your own original cookies from just about anything and know how the cookie will taste and what its texture will be even before you start making it.
If anybody wants to try some experimenting in the kitchen, I have one for you to try...
I put a recipe for 'fake glass'
on a blog awhile back, with an idea to build a candy house using only the fake glass...kind of like a gingerbread house without any gingerbread. If anybody wants to play with that, I'd love to see a photo of the results.
Which reminds me...I haven't been typing up all those recipes for awhile...I really need to get back to doing that so I can share them all.