How do you keep your cookies from getting hard after you make them?

Question

I like them not all the way done. But not too long after they get really hard? Any one know why and how to prevent that?

Answer 1

Put them in a zip lock bag with a slice of bread.

Answer 2

If you follow this, you should get exactly what you want.

Use aluminum foil, or wax or parchment paper on your cookie sheets. Spray them with non-stick cooking spray. When the cookies come out of the oven, you need to take them off the hot cookie sheet to stop cooking. It's much easier to just slide the foil with the cookies on them off the cookie sheet, instead of taking them all off individually with a spatula. Lay the cookies/foil sheet on a towel to cool.

It's also important to know that the cookie is going to firm up several minutes after you take them out. The cookies are going to be flimsy when they're done. The bottoms of the cookies should be browned to your liking, then you should take them out. They will firm up no matter how flimsy they are. But you do want a little bit of browning for taste.

The last thing is how you store the cookies. If they're going to last a long time, use more than one container. If you're constantly opening the container to get cookies, then you could be drying them out. If you keep half of them in another container that's always shut, then those will stay fresher. You could also wrap them individually, but this is time consuming. I would go with 2 or more containers, depending on how many cookies you have, and how long you want them to last.

Answer 3

take them out earlier. Like when they look just about cooked but not quite. When they cool, the cookies turn out nice and chewy. I would say not long than 10 minutes bake time for a typical cookie. Give it a try.

I dont like hard cookies either~

Answer 4

Put them in a air tight container with a slice of bread. The cookies will remain soft but the bread won't.

Answer 5

cookies, like any bread item, are porous and will not stay soft indefinitely because the same thing that makes them soft (being porous), makes them dry out faster. I've never heard of the bread thing, but, anything that can seal out air, or prevent air from coming in is a good idea.

Answer 6

But them in a plastic container with a slice of bread. This keeps them soft.

Answer 7

Yo iam a Chef trust me on this one. its your recipe. try this one
.
INGREDIENTS

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar

DIRECTIONS

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.
they will come out and stay softer.

Answer 8

microwave or any cool temperature and if take the cookie's out the oven 2 three min before there done they will get hard just enough so they won't fall apart but solf so they will melt in your mouth

Answer 9

I usually put them in an aluminum can with wax paper as a liner (on bottom of the can) and keep them in a dry, cool place. The fridge makes them hard and taste funny...

Answer 10

You eat them really fast :)