"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Thread Tools Display Modes
Old 08-28-2005, 06:23 PM   #11
Join Date: Aug 2005
Location: Missouri
Posts: 54
Question salted or unslated

I love oatmeal but hubby doesn't. He doesn't like much of anything though. lol But You know I did come across that cookie recipe and I copied it, with the oatmeal in a powder form he won't know it's in there. Next time I'll get some reg butter before making anything. Should I use salted or unsalted though?
thanks so much!

wannabake is offline   Reply With Quote
Old 08-28-2005, 06:26 PM   #12
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,195
I don't worry about salted or unsalted in my baking. It only matters in a select few recipes really. And the oatmeal being pulverized does make a difference. Great way to up the fiber for those folks who don't like it usually! Trust me, that is a WONDERFUL recipe. A true crowd pleaser.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 08-28-2005, 06:33 PM   #13
Join Date: Aug 2005
Location: Missouri
Posts: 54
I'll be sure to try it

I guess I'll go with unsalted then, I'm sure we can do without it and who can't use some good fiber.

I will try that recipe some time soon, need to get to the store first........ I know I'll like it, just hope hubby will too, otherwise I'll have to eat them all myself.
wannabake is offline   Reply With Quote
Old 08-28-2005, 06:53 PM   #14
Master Chef
Michael in FtW's Avatar
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Alton Brown just covered this on Good Eats (Food Network channel) in the episode, "Three Chips for Sister Marsha". By altering the fats, flour, sugars, eggs and milk, etc. you can take a basic recipe and get thin and crisp, puffy and cake-like, or chewy.

Here is a link to his recipes.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-28-2005, 06:57 PM   #15
Join Date: Aug 2005
Location: Missouri
Posts: 54
This is just what I needed. TYSM
wannabake is offline   Reply With Quote
Old 08-28-2005, 08:48 PM   #16
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
In response to your question about measuring quantities:

There is no "best" answer, short of weighing the flour, sugar, etc. The reason for this, is that every person "measures" dry ingredients by volume slightly differently. An example my baking instructor in college used was, take five different people, ask them to measure 1 c of flour, then weigh each person's flour. You'll get five different weights. Ask the same five people to weigh out one pound of flour, and you get five different batches of flour, weighing one pound each.

The next best suggestion, is to use a set of measuring cups (the 1 c, 1/2 c, 1/3 c, 1/4 c type), fill it to heaping, then scrape off the excess with a flat edge, such as the back of a knife.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-28-2005, 09:21 PM   #17
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,617

Here's a link to Alton Brown's three ways to make choc. Chip Cookies. He tells you how to make them chewy, puffy or flat.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-28-2005, 09:38 PM   #18
Sous Chef
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
AllenMI gives a good tip for measuring dry goods such as flours and the like.

Additionally you should not pack down ingredients such as flour. The only time you pack down ingredients when measuring them is when the recipe calls for it, such as a recipe using brown sugar (it might specify lightly packed, firmly packed, or may not say anything in which case do not pack it down).
Haggis is offline   Reply With Quote
Old 08-28-2005, 10:55 PM   #19
Join Date: Aug 2005
Location: Missouri
Posts: 54
Hey thanks for the advice. You know I never was sure where to fill to on those cups. The ones I have now have a lip on them, like for pouring, so I wondered if I was to fill just below that or all the way. Thats why I didn't use them at all last time and the cookies were much better. Is it true about using the big measuring cup for liquids and the little premeasured cups for dry or does it not make a difference?
Thanks again, I can use all the help I can get. lol
wannabake is offline   Reply With Quote
Old 08-28-2005, 10:56 PM   #20
Join Date: Aug 2005
Location: Missouri
Posts: 54
Thank you very much

wannabake is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:05 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.