What Can You Add Into This Cookie Dough?
- Chips: chocolate, white chocolate, butterscotch, peanut butter…or any combination of them all!
- M&Ms are an easy add-in.
- Peanut Butter Cups.
- Pretzels or potato chips.
- Candy Bars…
- Crushed Cookies like Oreos, Circus Cookies, or Nutter Butters!
/ ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, PALM OIL, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT.
Here are some reasons why the cookies crumble: You may have used too much fat. To measure margarine, use a dry-ingredient measuring cup. Press the margarine into the cup, then level it off with the edge of a knife or spatula.
For fixes to common baking mistakes, check out our cookie troubleshooting guide. Use completely cooled cookie sheets. Cookies will spread too much if placed and baked on a warm or hot cookie sheet. To cool your cookie sheet, allow it to cool 5 to 10 minutes after removing from the oven.
Want soft, fluffy cookies? Add an extra egg yolk to any cookie recipe and you’ll have softer cookies that taste like they just came out of the oven for days. —merlexcal84Learn more about how eggs affect your cookies here.
Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness. Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie.
Adding eggs, one at a time
After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air.
While butter contains air pockets that help it retain its shape, oil is more compact. You can’t really alter it from its original state. Not to mention, using a flavorful oil such as olive oil in a cookie might give you a baked product that’s just a little on the funkier side. Naturally, you can expect a softer dough.
Butterless Cookies with oil instead of butter
The oil gives the cookies a cake-like crumb texture and because of the high-fat content they stay wonderfully moist. It’s also a great way to enjoy cookies if you have intolerances to dairy.