When baking what is the . . . ?

Question

im a decent begining baker and im just curious

if the flour thickens

and the eggs bind

what does the butter do?

why do cookies need it?

is it just for taste?

Answer 1

any fat tenderizes the baked good, and modifies the texture into something you recognize (and desire!).  Not tomention flavor, and color due to browning

Answer 2

Most of the butter evaporates during baking.  It is mostly used for flavor and it helps brown the baked product by storing heat like all oil based substances do.

Answer 3

Butter aids in browning and gives the product flavor.