How can I make these cookies browned and cooked throughout?

handyman_hank

I made this peanut butter chocolate chip cookie recipe as written, but using King Arthur measure for measure gluten-free flour in place of the AP flour. My scoops were on the smaller end of the size described by the recipe (about 1.5oz) and I simply dropped them onto the cookie sheet. The dough was at room temperature and I have an independent oven thermometer to verify that the temperature was correct. I don't have a convection oven. I found...

Originally asked by KernelPanic on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

I've compared that recipe to the other cookie recipes I use and it has double the amount of baking soda I'd expect, so I think the metallic taste you're experiencing is from unreacted sodium bicarbonate. For the amount of ingredients 1/2 tsp is enough, I expect that will resolve it. If that doesn't your oats could be old. As for the cooking, you should experiment with different times and temperatures. A longer, slightly cooler bake will likely give you a more evenly cooked result.

Full answer by GdD: https://cooking.stackexchange.com/a/135319 (CC BY-SA 4.0).

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