"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.


Substitue half crisco for butter. All butter always makes cookies spread
too much (unless you want to diddle with flour quantities). Quick fix. Also
add another tablesoon or so of flour.
Mark