Flour/Cookie Issue...

Hi guys!

Sooo I was planning to bake some plain ole oatmeal raisin cookies tomorrow and I accidentally bought plain flour instead of self-raising.  All of the recipes I've found say to use all-purpose/self-raising, which is what I meant to buy but alas my scatterbrain got the best of me again. 

Is it possible for me to just use the plain flour and add some extra baking soda or powder or something, or should I give in and buy some self-raising tomorrow?

In addition, anyone have a favourite recipe to share?  I've found loads but I'm always happier to take a recommended one. 

Thanks!

See I wouldn't use self-raising at all for cookies - lol!  I'd use plain flour + baking powder and/or baking soda - depending on the recipe.  On the 'Just Do It' food thread, there's a rough conversion somewhere for All-Purpose Flour to Plain Flour.  And some have had good luck with their cookies using Strong White Bread Flour.

That's me! I always use strong white bread flour unless it is a UK recipe.  It is all about the gluten, US flour has more of it because it is warmer and a more consistent temperature. 

I've generally stopped using US recipes now completely. It's just easier to use recipes which match the ingredients that are available to me.

But I'd agree with MrsR. Self-raising wouldn't be my choice for cookies. Wouldn't it make them too pouffy?

I also agree. I'm not sure about the ratio in the self raising flour.  I am sure you could figure it out, S-R  has added salt and baking powder (or is it soda?).  Ahhh, too confusing already. 

It would never occur to me to use SR in cookies. But then again, I find most things, even cakes, made with that taste odd to me. In the UK I used bread flour for my cookies otherwise they spread out too much.

Thanks for the input guys!  So, if I were to follow a US recipe that asks for all-purpose flour but I use plain flour instead, what specific adjustments should I make, if any?  Just a bit more baking soda?  What about a UK recipe that asks for self-raising?  If I could find a UK recipe with just plain that would be even better but I'm at a loss.

This whole flour thing is confusing to a novice baker like me!  I really don't understand the science of it.   I'm going to go have a look at the Just Do It thread in the meantime!

This one looks good:

http://www.telegraph.co.uk/foodanddrink/recipes/8073782/Oatmeal-raisin-cookies-recipe-by-Alice-Waters.html

But I wouldn't bother with chilling... just drop by spoonful onto the cookies sheet.

This one looks good:

http://www.telegraph.co.uk/foodanddrink/recipes/8073782/Oatmeal-raisin-cookies-recipe-by-Alice-Waters.html

But I wouldn't bother with chilling... just drop by spoonful onto the cookies sheet.

Thank you thank you thank you!!! This looks perfect. 

I'm still trying to find good UK sites for recipes which is why I think I was having so much trouble.  I usually just do All Recipes, but the UK site isn't that great yet.

Thanks again!

I tried that as well, but for 'oatmeal' cookies, I had problems because they don't generally call oats 'oatmeal' there, they call it porridge or porridge oats. So you're already at a disadvantage to start with.

The BBC usually has good recipes but I'm not sure how good for cookies.

Just to update, I used that recipe and they turned out great! I didn't have treacle or honey so I just used dark brown sugar for part of the sugar measurement, but the plain flour worked a treat.  Thanks again!

YAY!