That's why it's just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We're making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don't matter that much. The recipe isn't vague, just your understanding. A tablespoon isn't a vague measurement, you're just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits.

[–] [email protected] 1 points 10 months ago

A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There's an extremely wide range of possibilities.

Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP's picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it's useless.

[–] [email protected] 0 points 10 months ago

So what are 14 tablespoons now? About 150 grams or over half a kilo? Because that's a massive difference. If that isn't vague, what is it?