How do I bake moist and soft cookies ?

Question

What is the secret to baking moist cookies and keeping them that way? Please help!!

Answer 1

More butter and less cooking time....

Answer 2

Couple of things to keep in mind. White sugar makes crunchy cookies and brown sugar makes soft cookies. Cookies with things like applesauce in them are moist. The fat in the recipe makes the difference of a cookie that mounds or go flat - the more butter, the flatter the cookie.

Here's a recipe for a very very moist cookie that stays that way, AND it has a lot of flavor.

PUMPKIN COOKIES

1 1/2 c brown sugar
1/2 c (1 stick) butter
2 eggs - beaten
1 3/4 c pumpkin
2 3/4 c flour
1 T baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1 c raisins
1 c pecans

Put raisins in a pan and cover with water. Bring to a boil and let steep for 5 minutes. Drain. Mix sugar, butter, eggs and pumpkin. Sift dry ingredients and add to pumpkin mixture. Add raisins and nuts. Bake in a preheated 400º oven for 12-15 minutes until lightly browned. Cookies may be iced when cool with thin butter icing.

Enjoy!

Answer 3

Most cookies that are moist, have more fat (butter, Crisco, etc) in them. There are recipes that have less fat and are for crunchy cookies, and there are moist recipes. Choose a recipe that you know makes soft cookies and bake just a little under their bake time. As long as you are using a recipe for a moist cookie, following the directions correctly and baking correctly, you should be fine!
Better yet, you can always buy some soft cookies at the store or bakery :-)

Answer 4

These stay soft long after coming out of the oven. CHOCOLATE CHIP COOKIES A LA ANNA OLSON Anna’s secret ingredient is cornstarch to make chewy-centered cookies! 3/4 cup unsalted butter, softened 1 cup brown sugar 1/4 cup granulated sugar 1 egg 2 tsp vanilla extract 2 cups all purpose flour 2 tsp cornstarch 1 tsp baking soda 1/2 tsp salt 8 oz bittersweet chocolate, cut into chunks 1. Preheat oven to 350 F. 2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in. 3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks. 4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges. Yield: 24 1 oz. cookies (if using a cookie scoop)

Answer 5

I usually allow them to cool on a paper bag I cut up. It seems to work pretty good........Yes indeed follow the cookie recipe as best you can. I've got a good recipe if you want to try it:

Tommy’s Chocolate Chip Devil’s Food Cake Mix Cookie Recipe

Ingredients:
1 box of Betty Crocker Super Moist Devil’s Food Cake Mix
2 eggs
1/3 cup of oil plus water to make a ½ cup (Hint: more oil makes firmer cookies, more water makes moister cookie….I use a 50/50 mixture)
1 ½ cups of chocolate chips

Oven setting at 350F

Dump cake mix into large mixing bowl. Add eggs, oil and water and still until evenly blended. NOTE: Moist mix may be harder to blend. Supermoist mix is easier. Add chips and continue mixing. Drop by teaspoonsful on ungreased cookie sheet. These make a rounded cookie. NOTE: I use a ½ inch ice cream scooper to make bigger cookies. For thinner cookies, butter and sugar the bottom of a glass and flatten them. Bake 10 to 12 minutes…..less for a chewy cookie, more for crisp. Yields 24 to 36 cookies with ice cream scooper. More with teaspoon.

Tip:You can always double this mixture for lots more cookies. This mix will work also on other kinds of Super Moist mixes.

Answer 6

do you mean like Harvesthouse cookies (or whatever theyre called?) those are sooooo good. Well, you could bake some regular cookies, but then if theyre too hard when you're done, stick them in some closed container with pieces of bread.

Answer 7

Enter "bake moist soft cookies" without the quotes into your favorite search engine. My favorite recipes can be found by entering "gooey chocolate chip cookies" without the quotes!

Answer 8

I always undercook my cookies like when I do choc. chip is says to cook them for 12 to 15 minutes I cook mine for 8 minutes and then remove them off the cookie sheet right away and I put mine on wax paper when they are cool store in a air tight container. Mine come out soft every time.

Answer 9

Put the exact ingrediants and time EXACTLY!!! Just do the best you can!