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Too-salty cookies

v
virtualfrolic Jun 16, 2007 11:23 AM

I made some cookies the other day - I was making kitchen sink cookies (chocolate, marshmallows, peanut butter chips, toffee, etc) and because I used roasted peanuts and peanut butter instead of peanut butter chips, my cookies ended up way too salty. I did lessen the amount of salt indicated in the recipe - but I probably shouldn't have added any salt at all. They taste ok when eating them - but you definitely feel the salt after the fact.

The recipe, in case you're interested: http://www.foodnetwork.com/food/recip...

Anyone have any ideas about what I could do with these? I currently have the cookie dough frozen (ready for baking into cookies). Do you think these will just have to go into the garbage can?

Thanks!

My blog: http://virtualfrolic.blogspot.com/

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  1. 4
    4Snisl RE: virtualfrolic Jun 16, 2007 11:25 AM

    Maybe add a glaze so the sweetness balances out the salt?

    1. paulj RE: virtualfrolic Jun 16, 2007 11:31 AM

      How about changing your expectations regarding the saltiness of cookies?

      I recently bought some 'Trek Mix Cookies' from Trader Joes. The sublabel is 'sweet, salty & nutty'. Like your cookies, the use of a trail mix in the batter makes these saltier than ordinary cookies. But they are still good. And since cookies are already high in fat and sugar, a bit extra salt doesn't harm their nutritional profile that much. One can argue that the extra nuts improves the profile.

      paulj

      1 Reply
      1. re: paulj
        v
        virtualfrolic RE: paulj Jun 16, 2007 11:41 AM

        Hey paulj - it's not the flavor I have a problem with - I actualy really like them. After eating them, they leave a really salty aftertaste..which is the biggest problem. As in - I feel like I need 2 glass of water to get rid of it (and it still doesn't go away). I know someone had this problem with small chocolates cakes - and made bread pudding. Wondering if someone had any similar kinds of idea for cookies.

      2. m
        mojoeater RE: virtualfrolic Jun 16, 2007 11:34 AM

        Bake and then dip them in chocolate and refridgerate. Chocolate covered goodness.

        2 Replies
        1. re: mojoeater
          paulj RE: mojoeater Jun 16, 2007 11:44 AM

          We don't usually think of chocolate going well with salt, but a nuvo-Spanish dish is chocolate on a slice of toasted bread, drizzled with olive oil, and a sprinkle of coarse salt.

          http://www.foodandwine.com/recipes/to...

          Maybe the salty aftertaste calls for something other than milk? What beverage goes with salty peanuts? Beer?

          paulj

          1. re: paulj
            m
            mojoeater RE: paulj Jun 16, 2007 11:48 AM

            Ever had chocolate covered pretzels or peanuts? Very good.

        2. d
          dietfoodie RE: virtualfrolic Jun 16, 2007 12:01 PM

          Why not make a second batch, with no added salt and maybe low-salt peanut butter, and combine? Worst case, you have twice as much cookie dough. And I second the suggestion to dip in chocolate -- chocolate covered pretzels are one of my favorite things! Or maybe caramel... isn't that a big trend, chocolate and caramel truffles sprinkled with salt?

          1. Olivia RE: virtualfrolic Jun 16, 2007 12:39 PM

            I would bake them, and then use them in something to sort of dilute the saltiness.

            Crumbled into or on top of vanilla ice cream would be delicious!

            1. ArikaDawn RE: virtualfrolic Jun 16, 2007 12:43 PM

              I couldn't get the recipe link to work, but if it is like a sugar cookie or a shortbread cookie you could always just make more basic cookie dough w/o all the kitchen sink add-ins and cut it into the frozen dough to sort of dilute the saltiness and mellow it out.

              1. mochi mochi RE: virtualfrolic Jun 16, 2007 03:27 PM

                Can you make another non salted batter and add it to your defrosted frozen batter. In other words, just merge the two?

                1. chowser RE: virtualfrolic Jun 16, 2007 06:07 PM

                  Defrost it, roll it out in a baking pan and bake it, slightly underdone. Then add brownie batter and bake. Ooh, chipotle brownie would give you salty, sweet and spicy.

                  1 Reply
                  1. re: chowser
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                    virtualfrolic RE: chowser Jun 20, 2007 10:12 AM

                    Hi all - sorry for the delayed response! Thanks for all your suggestions..Well..I like the suggestion of putting some into ice cream - that would certainly work. Also, Chowser, I LOVE the brownie suggestion. I think that's the route I'm going to go with. I think I'll do a bullseye sort of thing. Thanks again everyone!

                  2. c
                    Chef D Quizzing RE: virtualfrolic Jun 23, 2007 08:03 PM

                    Bake and cool cookies. Make an ice cream sandwich and freeze. Dip in chocolate. Wow.

                    1. chef chicklet RE: virtualfrolic Jun 24, 2007 08:21 AM

                      The vanilla ice cream recipe I use is nice and sweet. Your cookie dough soungs perfect for a nice "hash" ice cream.
                      If it were me, I would bake the cookies up, actually under cooking them a bit. When done, chunk them up and during the soft stage of the ice cream when I put it into the container for the freezer, layer the cookies and ice cream and add a dark choclate sauce to the layers. Freeze the dough, and cook up what you need, this way you can control the saltiness.

                      That would go like wild fire around here!

                      1 Reply
                      1. re: chef chicklet
                        v
                        virtualfrolic RE: chef chicklet Jun 26, 2007 08:48 PM

                        hey Chef Chicklet - would it be posible to share your vanilla ice cream recipe? Sounds like it'd work out great with the salty cookies.

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