Why do the cookies I bake turn so hard?

Question

Whenever I bake cookies, they're fine when just out of the oven. but after it has time to cool, it turns really really hard. why does this happen??

Answer 1

You have to take the cookies out of the oven and off their pan. If you leave them on the pan, the heat from the pan will continue to cook them and they'll overbake. Transfer them to a cooling rack or at least some other room-temperature surface. (Cooling racks are best because they allow for airflow under the cookies so they don't get soggy.)

If you're taking them out of the oven and off the pan and they're still turning out hard, try some different recipes, especially ones with lots of egg or egg yolks. Egg yolks make dough nice and moist.

Best of luck!

Answer 2

Depends on your recipe. Whatever fat/oil you use in your recipe, try replacing it with a mixture of half shortening and half butter, or use butter flavored shortening if possible, especially if your cookie recipe calls for regular white granulated sugar. However, If your cookie recipe calls for brown sugar, go ahead and use butter, and pay attention to how the eggs are used. I've never experienced any problems with butter; it just all depends on how you take care of your cookies in the oven. If you're using a convection oven, it's recommended that you keep the oven set to 325, at a low fan, and an open vent. The cooking time will normally be anywhere between 7 and 10 minutes. Be sure you rotate the pan 180 degrees halfway through. If you're using a conventional oven (which is what most people have in their homes), the 325 to 350 degree temp range works as well. Don't forget to rotate the pans! Don't be afraid to play with the settings. Not all ovens are created equal. The last thing that I do, is that I purposely underbake them as well, I mean, not so much to the point where you still come out with cookie dough, but enough to the point where the cookie is almost done. This'll usually be at the time when they start spreading out, expanding, showing the SLIGHTEST change of color (but then again, that all depends on the type of sugar you're using as well), etc. Other than that, I also suggest that you start learning what each ingredient does, because you'll then be able to pinpoint what's going on. Explaining EVERY ingredient would be far beyond the scope of this answer, but the way you ask this seems to me, as if it has something to do with how much sugar goes into the recipe (assuming they're from scratch), or the cooking time.

As far as the sugar is concerned:
White sugar makes cookies crispy. Don't be afraid to throw in a SMALL amount of milk or water in this instance to activate some of the gluten in the flour... But don't overmix, and don't overcook. Actually, you'll want to undercook on purpose here. You'll be mad at me if I didn't tell you that.

Brown sugar helps make cookies chewy. Watch your eggs, and watch your cooking time.

Seriously, don't worry about undercooking slightly, because when you take the cookies out of the oven to cool, the heat from the pan will cook them the rest of the way.

I hope this helps; it's been so long since i've done any type of baking on a daily basis.

Austin

Answer 3

...Heat makes the sugar in the cookie 'carmelize', ( turns brown and crisp ). Take out cookies before they get dark brown.
The optimum bake is knowing how accurate the temperature of the oven is, then heating to Golden Brown. Cool cookie on wire racks. ...Good luck and good eating.

Answer 4

You're probably baking them either too long, or at too high a heat.
Also, margerine or shortening makes a softer cookie, while butter makes a crisper cookie.
Log onto recipelink.com, and simply type in your question and you'll get an answer in seconds.
There is also a place there where you can chat with others and ask questions, share recipes and ideas, etc.
It's the best site on the net and I know you'll love it.

Answer 5

Under-bake them by just a few minutes. They should still look pretty soft and just barely browned around the edges. Just let them sit on the sheet, out of the oven, for about 10 minutes before moving them off to a wire rack so they can firm up.

Answer 6

I always use a blend of half shortening ( butter flavored Crisco ) and half butter or margarine. Always store in airtight container, this keeps them from drying out, too fast. Try not to over cook.
Keep your oven temperature even with what the recipe calls for.

Hope this helps

Answer 7

The butter or shortening you are using will cause them to be too hard after they cool. I would try using a different butter or margerine when you cook. I do recommend using Crisco butter flavored shortening. But my mother in law always uses Parkay and lets it sit out to soften first. She claims that letting it set out and soften makes her cookies softer. Good luck and happy baking.

Answer 8

Ha, i had this same problem. Chances are, they're still cooking from their own heat once they're out of the oven. Take them out a few minutes earlier.

Answer 9

I wonder the same thing...I finally gave up trying to figure it out so now I under bake them. I take them out as soon at they just start turning brown on top.

Answer 10

buy Crisco Shortening Sticks they have a recipe in the label for cookies that are perfect every time.
butter will bake cookies hard.