How can I bake soft cookies?

Question

How can I get soft cookies

Answer 1

If I want soft cookies I add about 1/2 c more of flour but this also makes them thicker. So if you want a flat soft cookie take them out of the oven as soon as they start to turn brown around the edges.

Answer 2

If you mean chewy, then you underbake them a little. Take them out of the oven before they're completely baked. Touch the top of the cookie lightly and i t should feel a little doughy.
Sifting the flour has nothing to do with whether or not the cookie is going to turn out soft. In fact, most flours are now pre-sifted, so you don't have to sift.
As for "soft" cookies, it depends on the recipe. I have a recipe for soft sugar cookies, and I have one for crisp ones.

Answer 3

use this recipe

Chewy cookies

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Hardware:
Ice cream scooper
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Answer 4

the quantity of sugar, and the temperature at which the cookies are baked are what make the version. while you're a candy maker besides as somebody who bakes, you know that the hotter you cook dinner candy, the extra sturdy the candy is; something like fudge would not ought to get somewhat heat, yet once you're making peanut brittle, it must be around 425F to grow to be tricky. while the sugar in a cookie recipe melts, it chefs basically because it does in a candy recipe, so "crispy" cookies oftentimes bake at an more advantageous temperature, at the same time as mushy cookies cook dinner for an prolonged time on a decrease temperature. putting extra egg right into a mix additionally creates a extra "cake-like" cookie, yet sugar and temperature are the known alerts of crunchiness or softness.

Answer 5

1.don't over cook them.
2.put a little baking powder or baking soda (depends on the recipe) it makes the cookies grow.
3.after mixing the batter with flour don't expose it out of the oven for too long. after mixing the batter put it in the oven right away.
4. you can sift the flour so there will be no lumps.
5.you can go to www.allrecipes.com.

Answer 6

Try this (if you like sugar cookies)

Preheat oven to 375
One roll of refrigerated Pilsbury dough softened to room temp (can use mix or scratch recipe to make the dough)
4 oz of Philadelphia cream cheese softened to room temp
1 tsp almond extract (lemon or vanilla works well too)

Put all ingredients in large mixing bowl. Mix toghether with your hand to thoroghly blending in cream cheese. (Refrigerate dough for a few minutes so that it is easier to work with---this is not a must, but is much less messy.)
(After refrigerated,) roll dough into walnut sized balls and place on cookie sheet. Space about one inch between all cookies. Press down a little bit, don't make cookie flat though. I like to use this recipe to make thumbprint cookies by making a shallow "hole" as I press and filling with my favorite jam. (Raspberry is great! I also sprinkle lightly with confectioners sugar)
Bake for approx 10-12 minutes. Ovens vary so keep an eye on them. Remove from oven when light golden brown. Cookies are soft long after they cool!

Try different extract flavor and jam combos if making thumbprint cookies!

Tip: When rolling the dough into balls, if you keep a bowl of lukewarm water to dip your fingers in, the dough will not stick to them as bad!

Answer 7

cut your cooking time by a couple of minutes. You'll have to try it to get it right, but take the cookies out of the oven early even when you think they are not done. Let them cool on the cookie sheet and then remove. (Don't remove them warm) You'll then have moist cookies.

Answer 8

I can get two kinds of cookies by changing one line in the ingredients. Butter! If I use butter I get a flatter crispier cookie. If I use Crisco, I get a cake-like consitency.

Answer 9

roll them in a good size ball, dont flatten them out, cook till the edges are just turning brown. Or you can add a piece of bread into the container to keep them soft.

Answer 10

take them out of the oven when they are still soft