I made cookies with the butter before and had great success
, but I used a very specific recipe which called for butter, not oil. I'm planning on making some more cookies, but this time I'm going to just get some betty crocker mix from the store, and those usually call for oil. My main question is, once the butter is in liquid form (right after it has been made and strained into a container), is it then ok to just add it to the cookie mix, or is it still necessary to refrigerate the butter for a few hours and then melt it again?
