Try another recipe

"Dave Bell" > wrote in message
ea.net...
>I am specifically having a problem with spelt flour, but perhaps this is
> something common to all flours, that someone can diagnose for me:
>
> Almost any recipe that I have tried (except for shortbreads) have turned
> into "lace cookies". A simple oatmeal cookie (see below) is a great
> example. They simply melt, spread, merge tgether, and bake up as paper
> thin, lacy, sugar puddles. Good, but *not* the intended plump, chewy
> cookie I was trying for.
>
> Anything specific I may be doing wrong? I made two substitutions, as noted
> below. I prefer not using margarine, and unbleached white spelt has no
> acid content to speak of, so I generally use mostly or all baking powder.
>
> Dave
>
> Aggression Cookies
>
> 1 cup light brown sugar
> 1 cup margarine (softened) (I used butter here)
> 1 cup flour
> 1 teaspoon baking soda (I used baking powder here)
> 2 cups quick rolled oats
> Sugar (granulated)
> Preheat oven to 350F. Combine first five ingredients, mixing well with
> hands.
>
> Roll into one-inch balls. Put on ungreased cookie sheet. Flatten each
> ball with bottom of glass dipped in sugar. Bake for 10 minutes or
> until light brown.
>