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Licia and Ishbel, Thanks for your encouragement. I live in Japan, and it is hard for me to get things like chocolate chips, so it was discouraging to think that I had made all these cookies and may not be able to even use them! But I really like the fruit crisp idea. Well, we'll see what...

They did taste like baking soda, but the chocolate is masking that now. I just definitely won't use any more baking soda if the bread pudding recipe calls for it. What do you all think? Is there any future to this recipe? The main problem now is that they are falling apart. If I let them go...

Hi All. I have some baking soda loaded, chocolate covered, falling apart snickerdoodles that I am thinking of trying to change into chocolate bread pudding. (You can read the whole story of the mishap under "cookies: can anything be done," if you are interested.) Does anyone have any tips...

:smile: Hi All. I hope this is in the right category...I made a batch of cookies that really didn't turn out, and I am thinking of just making bread pudding out of them. (If you are curious to hear the whole story, it is under "cookies -- can anything be done.") The cookies are very crumbly...

I read in a cookbook that lemon juice can be used for cream of tartar in a pinch. I took it one step further and used orange juice (not having either of the above). My recipes worked out okay, but that doesn't guarantee it for anyone else.

Last night, I found a couple of great chocolate dips on the Internet, made them, and dipped my cookies. This morning, they are really crumbly in structure, and sticking together, and falling apart! I did salvage some for this weekend. The rest, I am going to try to make into a chocolate bread...

I know this is screaming "rookie," but any tips on making a chocolate dip? Thanks. Don't want to mess that part up too...

I had a friend taste one tonight, and she didn't think they tasted like oil...she said it was something else. That's when I remembered that I was watching toddlers while making the cookies, and I got lost on how much baking soda I had added. So, she thinks that is where the odd taste is coming...

Just dip them in chocolate? Do you think that would take out the strange oily aftertaste? (I'm hopeful :rolleyes: )

Hi, I made snickerdoodles today, one hundred of them. When I tasted them, something was just not right...funny, the dough had tasted fine. Then it hit me: I had needed 24 T of butter for the recipe, but ran short. I had put in veggie oil for the last six T to take up the extra. My...