What's the secret to awesome oatmeal cookies?

Question

I must be doing something wrong, because they don't stay together.. I follow the recipe exactly... even added alittle more egg once... tried a different recipe... nope.

still falls apart and dry.. am I using the wrong kind of rolled oats?

I was using quaker old fashioned rolled oats..

and I do use the very best ingredients when making anything I consume.

Answer 1

There are two things you can try. One is applesauce for moisture. You won't need much. Maybe a quarter of a cup. The other is a spoonful of peanut butter [or another kind of nut butter if there are allergies] A good sized tablespoon [soup spoon] to help hold your cookies together.

If you're substituting oil for butter or margarine in your recipe it will cause the dough to collapse. Here is a recipe I've never had to alter and it's great.

Joy of Cooking's Oatmeal Cookies
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1 3/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 lb butter, soft
1 1/2 cups brown sugar
1/4 cup sugar
2 eggs
2 1/2 teaspoons vanilla
1 cup raisins
3 1/2 cups rolled whole oats

Not the one? See other Joy of Cooking's Oatmeal Cookies Recipes

* < 60 mins Drop Cookies

1. Preheat oven to 350.
2. Sift (sifting is important!) flour, baking soda, baking powder, salt, cinnamon, nutmeg (its not in the recipe, but I add about 1/8-1/4 tsp of ground cloves, too) into a mixing bowl.
3. Beat butter, brown sugar, sugar, eggs, and vanilla with a handmixer at medium speed.
4. Sift (yes, again!) flour mixture into butter mixture and mix well.
5. Fold in raisins (or chocolate chips or chocolate covered raisins) and oats.
6. Spoon 1.5 inch balls onto non-stick cookie sheet.
7. Bake at 350 F for 6-9 minutes, rotating half way through baking. (Should be lightly firm in the center when done) Be carefull -- oatmeal raisin cookies don't look done when they are, so they are very easy to over cook (unless you want then to be crispy) :).

Answer 2

Crispy Oatmeal Cookies

1 cup Crisco Butter Flavored Shortening
1 cup Brown Sugar
1 cup Sugar
2 eggs
1 tsp Vanilla
1 1/2 cup Flour
1 tsp salt
1 tsp baking soda
3 cups oatmeal

Cream together shortening and sugars until smooth. Beat in eggs slowly. Then add the vanilla. Mix flour, salt and soda stir into creamed mixture. Stir in oats a cup at a time. Drop by rounded teaspoon onto a greased cookie sheet. Bake at 350º for 10 minutes or until lightly browned on the edges.

Makes about 6 dozen cookies

Answer 3

Try cutting back on the flour a wee bit. It sounds like your batter might be a bit too dry.

I've found that some recipes just don't work for me,e ven if I follow them to the letter. Usually, I give up on that recipe and go looking for another. That plan has always worked for me.

Once I went on the Internet and got a couple different recipes for a dish. I kind of combined the two to include the ingredients I liked. I know that doesn't work quite so well for baking where the measurements need to be fairly accurate. But, there's nothing saying you can't modify a recipe.

Answer 4

I use quick oats in my oatmeal cookies along with Crisco shortening instead of butter or margarine. My oatmeal raisin cookies stay soft and chewy - just the way we like them!

We can't tell you if you're using the wrong type of rolled oats unless you tell us what type you're using!

Answer 5

The secret to awesome anything is awesome ingredients. In the case of baking, understanding the recipe and what components do what is nice but if you haven't mastered baking 101, just follow the recipe exactly and use the best ingredients you can afford.

Answer 6

try cutting down on the white sugar, and add a little brown (the darker the better). i do it in a 1:1 ratio. my cookies rule.

Answer 7

the secret the awesome oatmeal cookies is sunshine

Answer 8

add a little honey {1/4 cup}. also for a twist try butterscotch chips, brandy {for flavor}, or toffee chips. yummm!!!

Answer 9

use quick oats, add 1/2 c milk.