baking cookies question?

try some margarine or butter instead, my cookies went flat when I tried oil
I used baking powder but not as much

I have substituted oil for shortening when cooking but not for baking. Avoid substituting oils for solid fats when baking, because it’ll change the texture of the food, leaving it denser, soggy, or flat. If you don’t have shortening on hand, try margarine or butter.

One site stated: “If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren’t as flaky as those made with solid fat.”

Although baking soda and baking powder are both leavening agents and baking powder contains baking soda, the two are used under different conditions. You can substitute baking powder in place of baking soda though you’ll need more baking powder and it may affect the taste, so I advise against it. But you can’t use baking soda in place of baking powder, because baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder by mixing two parts cream of tartar with one part baking soda.