Is Publix originalspread 65% vegetable oil butter the same as blue bonnet regular butter when cooking?

I've cooked these cookies only a few times and every time I used the blue bonnet regular, will the taste and texture still be the same as with the Publix originalspread or should I go buy the blue bonnet?Is Publix originalspread 65% vegetable oil butter the same as blue bonnet regular butter when cooking?
In baking, usually if a recipe calls for ';margarine'; or ';butter';, you are not supposed to substitute one for the other.Is Publix originalspread 65% vegetable oil butter the same as blue bonnet regular butter when cooking?
Blue Bonnet isn't butter, it's margarine. The 65% vegetable oil stuff isn't even margarine, it's spread.





Both margarine and spread should be left on the grocery store shelves; it is full of trans fats, and is as dangerous as cigarettes, in terms of heart attacks and cancer.





Other than the substantially higher death factor, margarine is the nutritional equal of butter, and is 80% fat. If you substitute a 65% fat product, you'll get substantially different results.





Dump that spread in the trash can, and head to the store to buy some butter. Not margarine. Real butter.
if your going to cook with such a high fat content , why not just use real butter, not much difference in fat content, not artificially made and taste a lot better