Everything's better with butter!

I'm sort of a butter purist when it comes to cooking. And baking specifically. Margarine is supposed to be better for (or so they say), but I just don't like to cook with it. I have a tub of it in the fridge, though I'm not sure what it gets used for...grilled cheese sandwiches and mac&cheese, I guess.
A while back I was making cookies, and ran out of butter (oh the HORROR!). So when I made chocolate chip cookies, I subbed margarine. They turned out soft, and kind of cakey. I thought they were pretty nice.
Fast forward. I made oatmeal cookies last night. I use my grandmother's recipe, but they have never turned out like hers. My cookies are good, just not like my grandma's. I decided to sub part of the butter with marg. I usually use 2.5 sticks of butter, which is about 1 1/4 cups (each stick being 1/2 a cup). So I used 2 sticks of butter, and 1/4 cup of marg.
The outcome: the cookies were thin (like grandma's) but got too done around the edges (possibly due to the uneveness of my oven). However! I wasn't able to take them off the pans right away, and they cooled completely on the pans.
What a nightmare! I ended up with cookies stuck ALL over the pans. Even the ones I was able to get to right away stuck. I've never had that problem before. And they broke up really bad, just no structural integrity.
Sorry margarine, but I blame you. I will be sticking to butter for my baking from now on!

PS: The cookies tasted just fine despite this.