- 1 How do you make oatmeal chocolate chip cookies from scratch?
- 2 Why are my oatmeal chocolate chip cookies flat?
- 3 Are oatmeal cookies healthy?
- 4 Why are my oatmeal cookies hard?
- 5 What happens if you add an extra egg to cookies?
- 6 Why are my cookies hard after they cool?
- 7 What makes cookies chewy vs crunchy?
- 8 Why are my cookies raw in the middle?
- 9 How do you keep cookies soft and chewy?
- 10 What gives cookies chewy texture?
How to Make Oatmeal Chocolate Chip Cookies
- Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt– you’ll add the oats later.
- Mix the wet ingredients together.
- Combine the wet and dry ingredients.
- Add the oats and chocolate chips.
- Chill the cookie dough.
- Scoop cookie dough balls.
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. Finally, cookies will also flatten if placed and baked on hot cookie sheets.
Oatmeal cookies have a high fiber content compared to normal sugar cookies. Oatmeal cookies contain significant amount of minerals like calcium, iron, magnesium and potassium, all of which are needed for overall physical health. Compared to sugar cookies, oatmeal cookies also have less calorie content.
Overmixing develops the gluten in the flour, which can produce tough cookies. When dry ingredients like flour are “scooped” into the measuring cup directly from the container, it compresses, or becomes packed. So you will be adding more flour than called for in the recipe.
Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie. If you put less, you will get a more crumbly cookie.
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.
Cookie chemistry: We’re taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that’s soft and chewy all the way through.
Reasons cookies are browning too quickly and raw in the middle. Your cookies might be browning too quickly because of: your oven: it might not be preheating to the set temperature and might be going way above that or you are setting your oven to a very high temperature, too high for your cookies.
- 6 Ways to Keep Cookies Soft.
- Use Brown Sugar. Add two tablespoons of light or dark brown sugar to your cookie recipe.
- Store the cookies with bread. You can thank your Grammy for this time-tested trick.
- Under-bake your cookies.
- Scoop your cookie dough in mounds.
- Use corn syrup.
- Store them in an airtight container.
Add molasses or honey to your cookies.
Adding a tablespoon of molasses (21g) to your cookie dough will increase the cookies‘ moisture content, giving them a soft, chewy texture. If you’re not fond of molasses’ deep flavor, try a tablespoon of honey.