What if you leave baking soda out of a cookie recipe Can salvage the rest dough that is already mixed with flour still try to mix in some soda?

You can't just mix in baking soda after the dough is already made. Here's why:

* Baking soda needs an acid: Baking soda needs an acidic ingredient in the recipe to activate and create the chemical reaction that makes cookies rise and have that light, airy texture. Adding it after mixing won't allow for this reaction.

* Uneven distribution: Even if you could get the baking soda to react, it wouldn't be evenly distributed throughout the dough, resulting in unevenly baked cookies.

* Potential for problems: Adding more baking soda to a pre-mixed dough could actually make the cookies taste bitter or have an unpleasant chemical flavor.

What to do instead:

1. Use baking powder: If your recipe calls for baking soda, baking powder might be a good substitute. Baking powder is a combination of baking soda, an acid, and a drying agent, so it doesn't need the additional acid ingredient. However, the ratio might need to be adjusted.

2. Don't worry about the cookies: If the recipe is for something like chewy chocolate chip cookies, the lack of baking soda might not be a huge deal. You might end up with a slightly denser cookie, but it's likely still edible.

3. Make a new batch: The best solution is to start over with a fresh batch of dough that includes the baking soda. It's worth the extra effort to ensure your cookies turn out perfectly.

Important Tip: If you're not sure about substitutions or if the recipe calls for both baking soda and baking powder, always consult a reputable baking resource or recipe book.