Edible cookie dough issue

Looking for some tips on my edible cookie dough.I like to hold it refrigerated, but it always becomes too solid and difficult to scoop, or becomes crumbly.I use melted butter in my recipes, and have tried subbing oil for the butter, but the flavor isn’t there.Any suggestions on what to incorporate to keep a smooth, batter-like texture when refrigerated?EDIT: Using oil only also made for a gritty texture for some reason. via /r/Cooking https://ift.tt/2RujRcy