adding peanut butter to a recipe

chef_carol

Ok, so I saw another question answered here that said: Natural Peanut butter is about 50% fat, butter is about 80% fat. If you want to maintain the original amount of fat in the recipe, you would decrease the butter by 60% of the amount of peanut butter you used. I however have a recipe for oatmeal cookies that calls for 3/4 C of butter and I'd like to use a full cup of peanut butter, How do I adapt this correctly? I'm really bad at math and...

Originally asked by Divinus Oculus on Stack Exchange (cooking) (CC BY-SA 3.0).

uphilltech

Great question — answering as the UphillTech team:

The answer to this is that you use a conversion equation. If you did even the most basic chemistry in school, this is one you hopefully learned and is one of the most useful equations you can use in a lab or when cooking - very useful for dilutions and working out final concentrations in solutions. V1 * C1 = V2 * C2 Where V = volumes and C = concentrations, 1 and 2 refer to before and after. Some people use i (initial) and f (final) or something along those lines instead of 1 and 2 It works on the fact that if you take an amount from one side of the equation and put it into the other side, you have the same amount. Again if you did any chemistry, you might remember the equation N = V * C ,...

Full answer by bob1: https://cooking.stackexchange.com/a/129379 (CC BY-SA 3.0).

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