When cookie recipes call for unsalted butter, does it matter if I use salted butter?

all the manuals stop before the Recipes section. There is a hardcover book on Amazon.

https://www.google.com/search?q=Oster+kitchen+center+recipe+book

It is a very simple recipe though

Classic Peanut Butter Cookies Recipe ' Allrecipes

https://www.allrecipes.com > recipe > classic-peanut-butter...
Ingredients · 1 cup unsalted butter · 1 cup crunchy peanut butter · 1 cup white sugar · 1 cup packed brown sugar · 2 large eggs eggs · 2 ½ cups all-purpose flour · 1 ...
Rating: 4.6 · 4,199 votes · 1 hr. 25 min. · Calories: 251.7

Peanut Butter Cookies {Best Recipe!} - Cooking Classy

https://www.cookingclassy.com > Recipes > Cookies
Jul. 22, 2017 - Ingredients · 1 1/3 cup (188g) all-purpose flour (scoop and level to measure) · 3/4 tsp baking soda · 1/2 tsp baking powder · 1/4 tsp salt · 1/2 cup ...
Rating: 4.9 · 156 votes · 38 min. · Calories: 145
‎Flourless · ‎Peanut Butter Bars · ‎Crisp Peanut Butter Crinkles

Very Peanut Butter Cookies - Sallys Baking Addiction

https://sallysbakingaddiction.com > Posts
Aug. 12, 2019 - How to Make Peanut Butter Cookies · Whisk the dry ingredients together. · Cream the butter and sugars together. · Beat in eggs, peanut butter, and

Try the recipe on the link below...

https://www.bbcgoodfood.com/user/2795706/recipe/greek-shortbread

Whatever you cook will be salty.

hi Pat.
To freeze butter, wrap tightly in heavy-duty aluminum foil or plastic freezer wrap, or place inside a heavy-dutyfreezer bag. Frozen salted butter will keep at best quality for up to 12 months, unsalted butter will stay at best quality for about 6 months.

Quick Tip: How to Freeze and Thaw Butter - StillTasty

if you need to read up some more go to this link.
How long can freeze butter Google Search

Ingredients

• 200g dark chocolate.
• 100g unsalted butter, very soft.
• 250g caster sugar.
• 4 large free range eggs, beaten to mix.
• 1tsp vanilla essence.
• 60g plain flour.
• 60g cocoa powder.
• 15cm square brownie tin or baking tin greased and base-lined.

Chocolate brownies recipe - goodtoknow

www.goodtoknow.co.uk/recipes/148909/Chocolate-brownies How to make perfect brownies

Oatmeal cookies
Makes 20 cookies 1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
dash of nutmeg (optional)
dash of ginger (optional)
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 1/2 cups quick cooking oats
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or spray with non stick spray.
In a large bowl with an electric mixer, beat butter and both sugars until fluffy. Mix in egg and vanilla until well blended. Combine flour, cinnamon, nutmeg, ginger, baking soda, salt, baking powder and in a bowl. Stir into butter mixture. Gently stir in oats until well blended.
Shape dough into rounded golfball-sized balls (about 2 Tbsp. each). Place on prepared baking sheet . Flatten with the bottom of a measuring cup dipped in sugar.
Bake for 8-10 minutes. Let cool on baking sheet 5 minutes before removing to rack to cool completely.

Try this recipe. It's a very simple cake but has a yummy frosting that my kids love.

http://www.countryliving.com/recipefinder/basic-vanilla-cake-69

Chocolate buttercream is a type of icing or filling that combines butter with cocoa and sugar or with real chocolate. It makes a light buttercream that goes really well with sponge.

I had one of these many years ago and, whilst I cannot remember the proportions, you warm the milk and the butter (unsalted!) very gently until the butter just melts (or melt the butter separately and add to the milk). Then put it through the machine. I seem to remember you often had to make two or three passes to get all the butter and milk to combine.
I guess that the proportions of milk to butter are quite flexible depending on what sort of cream you want. I'd try small quantities till you get the required result. Start with one part butter to 2 to 4 parts milk by weight.