Question for Oatmeal Cookie Experts...............?

Question

How do I get moist Oatmeal cookies?? I have tried many recipes and they all seem to "dry" up a bit, and get crunchy.

Answer 1

Here are two that are moist & soft. Enjoy!!!!!!


Soft Oatmeal Cookies----Handed down to me from my great grandma

INGREDIENTS
2 cups packed brown sugar
1 cup shortening
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sour milk*
2 cups rolled oats
1 cup raisins
1 cup chopped walnuts



DIRECTIONS
In a large mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each addition. Combine flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in oats, raisins and nuts. Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 minutes or until lightly browned. Remove to a cooling rack. (*To sour milk, place 1 tablespoon white vinegar in a measure cup; add enough milk to equal 1 cup.)




Soft & Moist Oatmeal cookies

INGREDIENTS
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup plain yogurt
1 tablespoon fat free butter flavored granules
1/2 cup packed brown sugar
1/2 cup white sugar
2 egg whites
1 1/2 teaspoons vanilla extract
1 cup raisins
1 1/2 cups quick cooking oats
1 teaspoon baking soda



DIRECTIONS
Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

Answer 2

If you are adding Raisins soak the Raisins in warm water for about 15 minutes & drain well, before you add them to the cookie dough. This will rehydrate the raisins and make for a moister cookie.
Happy Baking!

Answer 3

I like to add applesauce to the recipe. Depending on your recipe you will have to tinker with the amounts, but usually add half as much applesauce as the recipe calls for in butter or shortening. So if you recipe says add 1/2 cup butter, add 1/2 cup butter and 1/4 cup applesauce.

Answer 4

When I make them, (monster cookies) I under cook them. Cook them so they still look a little doughy in the center, and just right on the edges. I never go by the receipes, I hate hard, dry cookies.

Answer 5

You take them out at the right time. If you leave them in too long, then they get all crunchy. There is a critical point at which you need to remove them to prevent this. This varies greatly from oven to oven. I go by smell.

Answer 6

Instead of using butter or margarine, try using Crisco stick shortening...that seems to make a difference I think.

Answer 7

The finer the oats you use, the less crunchy they'll be. Simple as that. This is based on my own experience. ;)

Answer 8

I've heard that chilling the dough first helps keep it chewy, definitely underbake, and don't use a black cookie sheet.

Answer 9

use applesauce as well as butter