Mine always turn out crunchy.
2007-04-24 14:34:14 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
While my friends were in the desert last year and I would send them cookies and other treats from home. Knowing that it takes anywhere from 3-6 weeks for our packages to be delivered overseas they asked how I kept my cookies so soft because everyone elses arrived hard as rock after making the trip.
Heres how...take them out as soon as
1) you smell them or
2) the earliest suggested cooking time i.e. if the recipe says bake 10-12 min take them out at 10 min no matter what.
You'll have nice soft cookies that stay soft for weeks!
2007-04-24 15:13:43 · answer #1 · answered by miss m 4 · 0⤊ 2⤋
Turn your oven down!!! Seriously. Mrs. Fields says to not bake cookies at anything over 325, no matter what the recipe calls for, and we all know the success she has had.
Also, never put the raw dough on warm or hot cookie sheets. I use 4 sheets as I bake, 2 in and 2 out. When the 2 out cool, which is pretty quickly, I load them up with raw cookie dough and when the ones in the oven come out, I put the next two in. Also always, always, always use parchment paper, it is a miracle item! Line your pans and bake away and you don't have to change it for each batch. I also rotate my sheets while they are baking, 180 degrees and switch the top with the bottom.
And remember, a lot of times it is wise to chill your cookie dough for just a bit before you start baking.
And everyone is right about possible baking them too long. Though if you turn your oven down that will be less of a problem. But realize that recipes are not infallible. And the cookie will continue to bake for just a bit after coming out of the oven.
2007-04-24 14:39:24 · answer #2 · answered by BlueSea 7 · 0⤊ 1⤋
attempt baking the 1st sheet for 8 minutes or so, they'll would desire to take a seat and funky for slightly so as that they gained't fall apart while transferred from the cookie sheet. try one (it relies upon on how warm your oven is, too...ovens are meant to have the temperature calibrated as quickly as/12 months, besides the reality that i've got on no account completed that...), if it form of feels to "gooey" attempt the subsequent sheet for 9 minutes & so on till you come across the magic quantity on your oven & cookies. this is honestly a time subject. solid luck!
2016-12-16 14:42:23 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Don't bake them too long. My secret cookie trick is to take them off the hot baking sheet as soon as I take them out of the oven. I put them on the counter top to cool. You can keep cookies moist and chewy during storage by placing an apple slice in the container you put them in.
2007-04-24 16:04:43 · answer #4 · answered by Anonymous · 0⤊ 1⤋
Chewy Chocolate Cookies:
Turn these oversize cookies into ice-cream sandwiches by spreading 1/4 cup vanilla ice cream between them. Wrap individually, and freeze until firm.
1 1/4 cups butter or margarine, softened
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs and vanilla, beating until well blended.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed until blended after each addition. Stir in pecans. Shape dough into 1 1/2-inch balls, and place on lightly greased baking sheets.
Bake at 350° for 18 to 20 minutes or until lightly browned. Cool in pan 1 minute; remove to wire racks to cool.
Yield: 20 cookies
2007-04-24 15:21:35 · answer #5 · answered by Girly♥ 7 · 0⤊ 2⤋
1/2 c. butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1 sm. pkg. chocolate chips
1/2 tsp. salt
1/2 c. nuts (optional)
Mix well and bake at 325 degrees for about 6 minutes or until barely turning brown.
Its so good
2007-04-24 14:45:05 · answer #6 · answered by Hannah C 2 · 0⤊ 2⤋
A good rule of thumb to make chewy cookies is to cook them for less than the recommended time. How much less you'll have to experiment with.
2007-04-24 14:37:56 · answer #7 · answered by Lisa 5 · 0⤊ 2⤋
Use brown sugar.
Use Crisco, not butter or margarine w/ water added to it.
Measure precisely and make sure your oven is the correct temp.
Try a new recipe, if all that fails!
2007-04-24 14:42:35 · answer #8 · answered by Sugar Pie 7 · 0⤊ 2⤋
You are leaving them in the oven too long...take them out a couple-few minutes early and leave them on the pan for a minute before removing...they may look too undone but, trust me...they will turn out perfect every time!
2007-04-24 14:37:46 · answer #9 · answered by Ridiculous 3 · 0⤊ 3⤋
use a liquid shortening instead of solid, and brown sugar instead of white.
2007-04-24 14:37:48 · answer #10 · answered by ringoagain 3 · 1⤊ 2⤋