Last night I made chocolate chip cookies for a co-workers birthday (she only eats my chocolate chip cookies) and as I was about to start I noticed that I only had one stick of butter, but a tub of margarine. I figured what the heck and used the one stick and 1/2 c. of margarine. I think that it was one of my better batches. I usually only use real butter with my cookies because I think it gives the cookie more flavor, so much to my surprise, when they were finished, they were moist and had a nice texture to them. I was quite pleased.
It's funny that you mention this.
About a month ago I was doing a cake - chocolate from WBH - and realized part way through prep. that I only had one stick of butter and not the two I needed. I subbed a stick of Margarine.
So it was 50/50 Butter and margarine.
And I SWEAR it was the best cake of that recipe I've made so far. I am planning on trying it again just to make sure. I can't put my finger on it, but something was just ... better about that cake!
I don't like the taste of butter. I know it's because I grew up on margarine (didn't know there was such a thing as 'real' butter until I was in my teens!). It drives me nuts to watch commercials that talk about "sweet creamery butter" because I think it's tart and bitter! bleck!
So it's no surprise to me that they tasted better with margarine! 
(to avoid a riot on here, let just say that yes, i say this tongue in cheek! I really DON'T like butter, but I am not slamming those who do. 
)
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