2006-08-06 12:50:41 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
just don't bake them for a long time.....
2006-08-06 12:54:58 · answer #1 · answered by love 1 · 0⤊ 0⤋
SOFT OATMEAL COOKIES
If you like soft oatmeal cookies, rather than crisp, try these.
Place the oven rack in the top third of the oven and preheat the oven to 350 degrees. Lightly grease 2 baking sheets (grease even nonstick).
Sift, stir or whisk together and then set aside: 1/4 tsp. salt, 1/2 tsp. baking soda, 1 tsp. ground cinnamon.
In a large bowl, cream together: 1/3 c. granulated sugar, 1/3 cup brown sugar, 1/2 cup Crisco, 1/4 cup butter, softened.
Add, in this order, blending well after each: 1 lg. egg, 1 1/2 c. old-fashioned oatmeal, uncooked, 1 cup flour, 1/2 tsp. vanilla.
Next, add 1/2 reserved dry ingredients, 2 tbsp. milk, remaining dry ingredients, 2/3 c. chopped raisins, 1/2 c. chopped walnuts.
Drop by rounded teaspoonfuls onto baking sheets, leaving 2 inches between cookies so they can spread. Bake at 350 degrees for 10 to 12 minutes, or until very lightly browned. Cool on wire racks.
Makes 36 cookies
2006-08-06 19:58:08 · answer #2 · answered by Dee 5 · 0⤊ 0⤋
First, substitute oil for the butter called for in the recipe. If it says use half a cup of butter, then use half a cup of oil.
Use a mixer to combine the oil thoroughly with sugar and egg.
Butter combined with sugar and then heated will generally make the cookie hard--as in toffee.
Make sure you mix your dry ingredients thoroughly. When you add your oil and sugar mixture to the dry ingredients, mix just enough to combine everything.
Overmixing introduces air into the batter and dries it out.
Properly preheat the oven. Arrange the shelves so that the sheet is in the center. Arrange your cookies evenly so that an equal amount of heat passes through them.
Make the cookies slightly thicker than usual. I roll them into fat balls and squash them.
Take them out in exactly the time the recipe calls for--no more. When they are cool enough to handle, place them in an airtight container with wax paper separating the layers.
2006-08-06 20:04:01 · answer #3 · answered by Austin W 3 · 0⤊ 0⤋
the butter crisco ultimate chocolate chip cookie recipe always produces the softest cookies. And there are recipes for other kinds of cookies also. I make these all the time.
2006-08-06 19:57:05 · answer #4 · answered by otisisstumpy 7 · 0⤊ 0⤋
if u bake some cookies at th instructed time and they r hard when they r done, bring the time to cook down about 2-3 mins
2006-08-06 20:01:15 · answer #5 · answered by ash 2 · 0⤊ 0⤋
I get some cookies follow the directions but i don't cook it for a long time.
2006-08-06 20:08:25 · answer #6 · answered by dudagotsluvv4u 2 · 0⤊ 0⤋
Make sure you use margarine or butter flavor crisco instead of butter and let the cookie sheet cool between batches (you can run it under cold water to make it quicker)
2006-08-06 19:59:02 · answer #7 · answered by mona 1 · 0⤊ 0⤋
don't over bake, take out the cookies a minute earlier than the time you are suppose to bake them
2006-08-06 19:56:22 · answer #8 · answered by Kipper 6 · 0⤊ 0⤋
use extra flour to make them chewyier and dont bake sooo long for a soft effect
2006-08-06 19:59:27 · answer #9 · answered by Extraordinary 2 · 0⤊ 0⤋
When I was growing up my grandma would put pudding in the cookie dough.It made them softand they tasted great/
2006-08-06 19:58:12 · answer #10 · answered by Anonymous · 0⤊ 0⤋
crisco makes a softer cookie, and underbake them. butter produces a crispier cookie.
2006-08-06 21:32:43 · answer #11 · answered by belle 3 · 0⤊ 0⤋