doubling a cookie recipe, double baking soda too?
I recently made the very basic, usually reliable 'vanishing oatmeal cookie' recipe from the Quaker box. I had a glut of eggs and butter left from holiday baking so while I had the mess out, I decided to double the recipe, including doubling the baking soda.
the cookies came out with a weird sort of metallic tang to them! I am 1000% sure I used soda, not powder, and did everything right. my sister has noticed a similar occurrence when she doubles a pumpkin bread recipe that is also usually reliable and basic.
any thoughts? are you not supposed to double the b. soda in a case like this? is there some chart of proportions?
looks like the recipe
1 tsp baking soda for 3 cups of oats and 1 1/2c flour. There's no acid, except for a small amount in the molasses of the brown sugar. The baking soda must be there for its effect on browning.
2 tsp of baking soda, even with 6 c of oats, feels excessive. Baking powder would have had less of an effect on taste (I think). I don't know if the baking soda contributed to that flavor or not, but I bet you could cut back on the baking soda, even eliminate it, without adversely affecting the results.