In this study, oleogels were prepared with crude plant oils using varying oleogelators. The role of oleogel was compared with refined oil oleogels as well as commercial shortening in the cookie making process. The plant oils used in this research include solvent-extracted crude soybean oil, refined soybean oil, expeller-pressed corn germ oil, and refined corn oil. β-sitosterol and/or monoacylglycerides, and rice bran wax were used either individually or in combination as the gelator to form oleogels using different oils. The physical properties of oleogels and corresponding cookies were investigated and compared. Overall, the incorporation of gelators into crude and refined oils could produce oleogels with solid-like properties. Refined oils showed higher gelling properties than crude oils. However, the cookie performance of crude and refined oil oleogels were comparable, which indicated that both crude and refined oleogels have the possibility to be used as shortening alternative in cookies.