How do you make soft cookies?

Question

I've done it from the MIX ,cookie dough, recipes from oat meal! and the results are always the same !
there hard as a rock ,I've given up!!!
I left in a jar one time and they were softer but they were in there for a while!
Now I just make brownies! but I'd like to make some this christmas!! other people make fresh cookies and there soft
can anyone help me!

Answer 1

If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs, this will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.

Answer 2

1

Answer 3

How To Make Soft Cookies

Answer 4

1. Check your oven temperature make sure it's not too hot, oven thermometers can be gotten darn near anywhere.

2. Always use butter in recipes, no margarine. Despite what people say, butter is healthier. It's way expensive though, but use it if you can. Don't hesitate to use just a touch more butter than the recipe calls for - this is your moisture.

3. Sift your flour, possibly use a little less flour than the recipe calls for.

4. Use at least large eggs, and don't be afraid to use bigger ones.

5. Don't bake the cookies until they "look" done. Bake them for 11 minutes, remove them from the oven, and gently touch - don't push - the tops of a few of them. If the tops feel dryish and the gentle touch doesn't smash the cookie, they're done enough for a soft bake. If they're not done enough, put them back in for 2 minutes. As a rule, never bake cookies more than 15 minutes. Box recipes that say use 350, ignore that and use 375, with all other instructions the same.

6. Leave the cookies on the cookie sheet for 10 minutes before removing. No less, no more.

7. Never be afraid to mess with recipes. Play with your food. :)

Answer 5

I cannot believe that no one else has mentioned this...

The trick to making soft and chewy cookies is to freeze them before you bake them.

Its that simple. Make any cookie recipe you like, and portion them onto a baking sheet as the recipe calls for, and then pop the whole thing into the freezer for 45 min to an hour.

Then bake as directed. The reason this works so well is that the outside of the cookies will bake, but because the inside is so cold it will take longer to bake and stay perfectly chewy!

Don't try to adjust the cookie recipe as others are suggesting. Baking uses formulas. Each ingredient is in a certain proportion to the others to cause reactions with the others. Changing or adding ingredients to any baking recipe changes the chemical reactions that occur and will change the texture and consistency of the finished cookie. If you don't know what you're doing -- you'll probably just make it worse.

Answer 6

The best secret that I ever learned was to put the cookies in an airtight container over night with a slice of white bread. It really works, I do it all the time and the cookies come out nice and soft and you will see in the morning the bread is all hard and you just throw it away but your cookies will be awesome!!!!

Answer 7

Soft Chocolate Chip Cookies:

2/3 cup sugar
2/3 cup firmly packed brown sugar
1/4 cup plus 3 tablespoons margarine, softened
1/4 cup skim milk
1 teaspoon vanilla extract
1/4 teaspoon butter flavoring
2 eggs
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup semisweet chocolate morsels
Vegetable cooking spray

Combine sugars and next 5 ingredients in a large bowl, and beat at medium speed of an electric mixer until well blended.

Combine flour, baking soda, and salt; gradually add to margarine mixture, beating well. Add chocolate morsels; stir well.

Drop dough by rounded tablespoonfuls onto cookie sheets coated with cooking spray. Bake at 350º for 12 minutes. Cool on wire racks.

Yield: 4 1/2 dozen (serving size: 1 cookie)

Answer 8

Take the advise of a lot of people who answered your question. Do not Bake as long as recipe says. Let set a few minutes before removing with a spatula. Make sure oven temp is accurate. The only thing I did not see mentioned is , use a cookie pan. not a pan with sides, even if the sides are 1in high. Cookie pans have no sides. If you do not have a side less pan,no need to buy one, simply turn a pan with sides upside down and bake on underside of pan. Keep up the trying , I know you will make very good cookies one of these days!

Answer 9

Cookies are delicious, especially when they're warm, soft, and chewy. These qualities are some of the most desirable ones you want in a cookie. But when cookies become hard enough to break your tooth, that's when you hardly want a cookie anymore. But you want to save them and keep them soft, right

Answer 10

Don't try to adjust the cookie recipe as others are suggesting. Baking uses formulas. Each ingredient is in a certain proportion to the others to cause reactions with the others. Changing or adding ingredients to any baking recipe changes the chemical reactions that occur and will change the texture and consistency of the finished cookie. If you don't know what you're doing -- you'll probably just make it worse.

Answer 11

I make my peanut butter cookies extra soft by using twice as much peanut butter as the recipie asks for. But the real secret to soft cookies is to undercook them a little. Cook them a couple minutes less than you normally would and see how they turn out.