Peanut butter cookie lab by Arissa

In Kitchen Chemistry the class learns how to conduct and do their own experiments. At the end of the experiment we often get to eat the results of experiment we made. The last experiment my group and I conducted was to compare how different lipids (Butter, Olive oil, Coconut oil) would change the outcome of peanut butter cookies.

          In this experiment we compared the density of peanut butter cookies using olive oil, coconut oil, and butter.  We wanted to see how dense the cookies would be. We decided to measure the cookies in cm in the center of them to get the best results.

Our hypothesis was that if we used olive oil and coconut oil instead of butter the cookies would be more dense because butter is more solid.

At the end of our experiment we measured up the cookies and averaged them.

We were wrong! The olive oil cookies were the biggest in height (cm) ! So we concluded that lipids do have an effect on the things we bake.

Interesting facts: 

●     Out of five taste tests all five liked the peanut butter cookies made with coconut oil the best!

●     Not only were the cookies made with butter less dense but they had the worst texture.

●     The cookies made with olive oil tended to be sticker then the cookies made with butter or coconut oi.

*Note from Ms. Raino. height does not equal density.