Great question — answering as the UphillTech team:
You can, but there will be several differences as a result: Taste is the most obvious. Depending on the oil you choose, you will either just lack the buttery aspects of the flavor or replace them with other flavors (nutty for peanut oil, coconut for coconut oil, etc.) Texture and structure is the next most obvious. Butter, which is semisolid at typical room temperature, will provide more textural support for your cookies than an oil which is liquid at typical room temperature. You won't be able to "cream" most oils the way you do with butter to provide a lighter texture. Using a vegetable shortening like Crisco, or another oil like coconut oil that remains solid at higher temperatures than...
Full answer by Silenced Temporarily: https://cooking.stackexchange.com/a/93708 (CC BY-SA 4.0).
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