Shaun, I'd just cut the salt amount in about half. You don't want them to end up tasting flat.

Nancy

This is what I found online:

"It's true; you can use salted butter in place of unsalted butter in most recipes. The only problem will be that unless you reduce the amount of salt the recipe calls for -- usually by about a quarter teaspoon per stick of butter -- the dish will taste saltier than intended. For strongly flavored foods, like sweets made with chocolate or spices, or for most savory dishes, you probably won't taste a difference. But for more delicate preparations -- like shortbread, butter cookies or a plain white sauce -- the extra salt may be noticeable.

Unsalted butter is called for in many recipes because all salted butter is not salted in the same proportion. Therefore, using unsalted butter and adding your own salt gives the cook much more control. And some culinary professionals say that since salted butter has a longer shelf life than unsalted, it may not be as fresh."

Ok then! Thanks so much. Guess I'll just go buy UNsalted butter for these cookies. I just bought 2 lbs of lightly salted - geesh.

Unsalted butter is almost impossible to find around here. I always use salted.

I almost always use salted butter for baked goods, especially for cookies. I just use a little less salt than called for. Sue36 mentioned a reduction of 1/4 t. of salt per stick, because that's approx. the amount of salt in SALTED butter.

Like laceyvail, when you live out in the middle of nowhere, unsalted is not always easy to find, or it's a high-priced brand and I refuse to pay high prices for unsalted butter when I can get salted for $1.89/pound. I certainly wouldn't make a special trip to the store for UNsalted butter if you have salted butter on hand. I doubt if you could even tell the difference with or without the reduction of 1/4 t. salt per stick of butter.

-Grainlady

I have found that baking is a lot like chemistry, that is compromising the recipe can often result in less than pleasing results. We use margerine for toast, etc., but I only purchase unsalted butter as I only use it for baking.

texasredhead, I agree. Baking is a lot like chemistry to me. I never fool around with baking like I do regular cooking. I'm not afraid to add this or that to a dish but I am cautious with cookies.

Especially THIS time. I'm going to a Christmas Cookie Exchange and there will be prizes awarded so I want my cookies to come out tasty! And hopefully win.

Thanks for all the input!

I use unsalted butter in my butter cookies and use no salt in them. They taste sweeter that way. I personally don't like salt and sweet together, but I'm particularly sensitive to salt. I don't omit salt in oatmeal cookies, but I do reduce it.

There are many recipes I won't make at all with salted butter, but then I never buy salted butter.

Lars