Flour/baking powder/baking soda question

[Sayingnothing]

If a recipe calls for plain flour, baking powder and baking soda and I want to replace the plain flour with self raising do I leave out the baking soda or the baking powder, or both? I want to make cookies but don't have plain flour and google is being most unhelpful!

I'd normally say leave out the baking powder but self raising might already contain too much raising agent if you don't leave out both and they would spread a bit too much.

What recipe are you using?

The recipe is one DD found online and wants to try, it's Subway's fault for discontinuing their oat & raisin cookies so she's gone online looking for a similar recipe 🤦‍♀️ Will attach a photo.

I’d leave both out.

I’d leave out the baking powder. However, I don’t see the point of baking soda in this recipe as there’s no acidic ingredient to help activate it?

I'd leave out both or you'll have too much raising agent. The taste will be a bit different without the soda. But that won't really matter if you haven't tasted thrm before.

This is my favourite recipe. It actually says you can use SR and take out the baking powder.

www.janespatisserie.com/2020/06/27/oatmeal-raisin-cookies/

It's a long time since I've made oat and raisin cookies, so I had to check a few recipes. A common thread seems to be plain flour plus bicarb, no baking powder. Just use the fliur you have and add nothing. They might not be perfect but they will be edible, all the same and she should have fun making them (and grow a few muscles because they get tough to mix!) Just be aware that American cups are a specific volume measurement and she might be better finding a recipe with weights.

Depends how fussy you are about the result, cookie recipes can be very specific to get a certain texture, both baking powder and soda do slightly different things especially in cookies even though both are a raising agent.

As they say on a lot of the cookie fb pages I am on , powder for puff soda for spread, so it just means the mix acts differently when baked and may not give the same texture/shape/consistency using self raising flour which is geared for more cakes and has the amount of raising agent suitable to rise them.

Baking Powder is bicarb and cream of tartar so if you have self raising which presumably is flour plus bicarb [check the ingredients] then I'd add a teaspoon of the baking powder if you have any.

To "make" 2cups of SR flour, you would add somewhere between 2 and 4 teaspoons of baking powder to plain flour (depends which recipie you read as to how to convert).
So, I'd say SR flour already has more raising agent than you need, and i don't think I'd add any thing extra.

Leave out the baking powder it’s all ready in the sr flour, but add the baking soda. The oats in the recipe along with the flour, without getting to technical you need that extra lift the soda gives. If you leave it out the cookies will rise and be fine, but won’t spread or be as light as they should be. The eggs will “set” the cookie shape to quickly and by adding the soda the cookies will rise and spread quickly before the eggs “set”.

as I say they will be fine without but I would add it.