Trying to make chewy cookies that don't fall apart :(?

Question

I keep trying to make oatmeal choco-chip cookies that are soft & chewy, but they keep falling apart. They are soft and chewy, but if you pick them up, they fall all over the place.

I"m using a standard toll-house recipe... I've tried butter, margarine, and then a combination of the two.... I follow the directions perfectly; make sure I beat the butter and sugars and eggs thoroughly.... I even have chilled the batter before cooking them (it made them a little crispier, but still fall apart).

Nothing seems to make them "perfect" (although they taste good). I'd like to be able to hold my cookies without them falling all over the place!

Answer 1

try shortening the oatmeal measure down a lil bit...oatmeal will dry out and make them crumble..or maybe take them out the oven a lil sooner than called for

Answer 2

1

Answer 3

You're possibly using a little too much butter or shortening, and the cookies may be too soft.
I would try cutting the butter a little bit. Also, don't mix the eggs in with the sugar and butter. Start with the butter, warmed but not room temp (cooler than room temp) and cubed. Put electric mixer on medium, and mix in the sugar into the butter. Do this for a few minutes. The butter will get light and fluffy, because the sugar is cutting air pockets into the butter. Once you've got nice light, fluffy creamed butter/sugar mix, THEN add the eggs and any other ingredients. See if this works for you. Good luck.

Answer 4

Cookies For Fall

Answer 5

TRy this it really works: Cook them "rare" like a steak. Seriously. Just walk them through a warm room, lol. I'm not kidding, my wife does this and at first I was wondering what the heck she was doing, but then I noticed that the cookies stayed soft and chewy for WEEKS!

Not RAW, just rare. As soon as they drop and spread a little, pull them out. They should be very difficult to remove from the pan because they will be super soft, so let them cool for a while, and still you will smash many of them anyway. But when they cool, you will have soft and chewy cookies!

Answer 6

I've had the same problem and figured that alot of their recipes are not tested, so I created my own that worked well: 3/4 cup of shortening (your choice butter, margarine, or regular shortening like Crisco). Beat in 1 cup of brown sugar and 1/2 cup of granulated sugar and1 egg, 1/4cup of water and 1 teaspoon of vanilla extract until creamy. (no melted shortening; it should be room temperature). In a separate bowl mix together 3 cups of uncooked plain oatmeal,1 and 1/2 cups of all purpose flour, 1tsp of salt and 1/2 teaspoon of baking soda.Add and mix into the sugar/shortening mixture. Stir in 1 cup of chocolate chips or nuts like pecan pieces if you like.Drop onto ungreased baking sheet and bake in preheated 350 degree oven for 12-15 minutes.I worked on this recipe for 3 days! The trick was to increase the flour.These cookies are chewy and stay together.I hope you enjoy these.

Answer 7

try using slightly less butter - this should create less spread - also try to bake at a slightly lower temp for a few extra minutes. Oatmeal cookies usually fally apart for me too - or if you think your recipe tastes perfect, allow the cookies to cool compeltely in the pan without touching them for 30 minutes or so, they should firm up more and be less likely to fall apart!

Answer 8

cant beat the TollHouse recipe,,best cookie ever and easily manipulated bad fat is all i canthink of,,,butter melts a lower temp than marg andshort melt even higher wracking my brain andall i can figure issomewhere along the line something went horribly wrong serve 'em cold

Answer 9

crisco sticks are what I use, but I don't use the water they say to use....very chewy and never greasy

Answer 10

I have heard of applesauce in the mix. Good Luck