Ok - here we go again. I need cookie advice.

D

dawnnys

Well-known member
I made the SAME exact recipe that I have made a couple of times before, but this time they came out of the oven looking exactly how they did when they went in, shapewise.

In the past, they did not spread as much as I like, but they never failed to spread *at all*. First thing I thought of was that my baking soda was not good, so I tested it in some vinegar, and it's fine.

The only thing I did at all differently was that I think I may have added the baking soda to the eggs/liquid mixture, instead of to the flour. Would that make THAT much of a difference?

Oh, the other thing was that last time I didn't have brown sugar on hand, so I used almost a full cup of white sugar and a couple of tablespoons of molasses.

When I looked at the recipe closer, I noticed that it really didn't have any acid ingredients in it at all, and began to wonder if it should've been baking *powder* instead (that has both acid and base in there, to make it act as a levener).

What do you all think? Here is the recipe:

Dough:

1/2 cup brown sugar (contains a little molasses = acid, maybe?)

1/2 cup white sugar

1 cup lard or butter (I used Crisco)

1 large egg

1/2 teaspoon vanilla extract

2 cups flour (I measured this correctly)

1 teaspoon baking soda

---

1/2 lb dates

1/4 cup sugar

1/2 cup walnuts

No real recipe. Instructions were to combine first ingredients and spread with warm date mixture, chill the dough, then cut into 1/2-inch slices and bake at 375F for about 12-14 minutes.

They resembled (and tasted like) hockey pucks this time! What did I do wrong? Should I try it with powder, instead? Strange why they would come out so differently this time.

Thanks!

 
Dawn, molasses is acidic and baking soda is alkaline, so that's right...

Crisco dough will spread less than butter dough, but you didn't mention if you used Crisco both times. Butter and brown sugar dough will spread much more than Crisco and white sugar dough.

Extra moisture was added to the mix, but I don't know how much that impacted it.

Baking soda starts reacting immediately, unlike baking powder which needs heat to react. You added the alkaline directly to an acidic liquid, so it may have fizzled out before the dough rose and the gluten set.

Sounds like your bubble burst too soon, like Richard Kowalski's first (and last) kiss.

 
I may be working off of a sugar low (heheh), but I am confused. The

original recipe didn't call for any molasses, just whatever may have been in the brown sugar (not much, I wouldn't think).

And the last time I made it, I didn't used any liquid - had brown sugar.

I did use Crisco each time, however. Even when they baked fine. (?)

Since there was no acid in the liquid (just the egg and the tiny amount of vanilla extract), I don't see what it could've reacted with, too soon. (?)

Hmm, so maybe adding the baking soda to *any* liquid might cause a reaction. I'll try again this weekend. Thanks!

 
Brown sugar is acidic, so it reacts with the baking soda.

Molasses is also acidic and reacts w/ baking soda.

But a liquid may have started the reaction quicker than solid brown sugar would have.

Since you added the baking soda directly to the liquid, it started reacting immediately and there is only so much chemical reaction time.

I'll bet adding the BS to the flour will slow it down. And if you use all white sugar, I'd add 1/2 tsp baking powder as well.

 
Ok, thanks Marilyn. I get it now. Off to bake more. It really is a good recipe if done correctly ;o)

 
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