I have made NFSC many times. I just now accidentally put soda rather than powder. Are the cookies going to be OK? I mixed it with the flour, but haven't put it in the butter, sugar, etc yet.
Please help? one bump for what will happen if you use baking soda instead of baking powder in NFSC.
Here's some info: http://www.ask.com/bar?q=Can+I+Substitute+Baking+Soda+for+Baking+Powder&page=1&qsrc=6&zoom=What+%3CKW%3ECan+I+Substitute%3C%2FKW%3E+in+Place+of+%3CKW%3EBaking+Powder%3C%2FKW%3E%7CWhat+%3CKW%3ECan%3C%2FKW%3E+Be+Used+instead+of+%3CKW%3EBaking+Powder%3C%2FKW%3E%7C%3CKW%3ESubstitute%3C%2FKW%3E+for+Cream+of+Tartar&ab=2&u=http%3A%2F%2Fchemistry.about.com%2Fb%2F2006%2F11%2F19%2Fbaking-powder-baking-soda.htm
And I think the cookies will taste salty.
Thanks so much. I guess I'll just have to see-- and pay more attention to what I am doing. This is what I get for trying to bake with too much on my mind and in a hurry.
I agree on the salty.
Could you frost them with a peanut butter frosting? The extra salt may work in that, as peanut butter usually wants a little extra salt, anyway.
For the future, you can just leave the leavening out altogether. Melissa taught me that, and you can't tell there isn't anything missing.
Thanks for the idea. I can't use peanut butter on them because my son is allergic, but I'll file that away for other batches.