You don't have all the stipulated ingredients but you want to make it anyway. SO YOU SUBSTITUTE. Success or failure?

I do that too R. That's an "additive" that doesn't really affect a cookie or cake adversely. You can add coconut or nuts or chocolate chips or craisins (I preferred dried cranberries to raisins) without affect the nature of the cookie. Well it might be too sweet if you add too many depending upon what other sweeteners you have. But substituting oil for butter or artificial sweetners for sugar or cake flour for stone ground whole wheat flour or baking powder for baking soda or regular milk for buttermilk might. I toss in  little wheat germ or wheat bran (tablespoon here and there) but not a significant amount or it will be unbalanced and make the cookies too dry. I like cookies with crunch. What about you? Thank you for your reply R. Do you bake often? Any specialties?

Maureen and I are good plain cooks, our daughter is a good fancy cook. Cookies and cakes are her domain. She s9metimes asks me to buy ingredients or fetch them from the pantry - I refuse to bring her raisins!