Can I make cookies softer?!
Answers: After I bake cookies (packeged) and they cool they're rock hard. I know I followed the recipie exactly.I was wondering if there was a way to make them softer before baking.
Underbaking a min or 2 is a good trick. Leave them on the sheet a min or 2 to firm up before removing. Some cookies will always come out hard... it's the way the cookie crumbles!
Cover them with tin foil while they bake. This will prevent the moisture from evaporating during the baking process.
Yes all you have to do is put the package dough into a bowl and add more flower, about 1/4 a cup or less... Bake them at a lower temperature and take em out two minutes sooner than yur suppost to.
good luck wit yur cookies!!! :)
Bake them a little less than the directions say, but after baking, store them in a container with a slice of bread. That will keep/make them soft.
From Homemade cookie Recipe site ***A - Keep cookies soft by following these steps. First, do not over bake them. Bake the cookies just until they are golden brown, not dark brown. Next, don't leave them on the cookie sheets for more than a minute or two. The cookies will continue baking on the hot sheet even after you have removed them from the oven. And finally, store them in an air-tight container as soon as they are cooled. If you leave cookies out in the open for too long even soft baked cookies will turn into crunchy ones. ***
Also try margerine instead of butter and more brown sugar than white
Happy baking
If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs, this will add some extra moistness to the cookies thus helping to be a bit more on the chewy side
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dangit! i REALLY want a cookie!
Packaged ?? Cookie Mix?? Use a diferent brand or make them from scratch. Generally using brown sugar will enable a softer chewier cookie in a home made recipe.I don't know about mixes but i know not to add items or subtract from a worked out recipe (mix).
i just made really good soft cookies.
just blend in 1/2 or one whole container of frosting to the recipe and they will come out super soft.
Yes - add a little baking soda (about 1/8 or 1/16 tsp.) or add one egg yolk over and above what the mix calls for (I prefer the egg, as cookies come out moister and chewier, but some mixes need both the egg and a little baking soda) - then roll the cookies out slightly thicker than usual, or if dropping make sure each cookie is a heaping tablespoon - and be careful NOT to overcook - edges should be brown, but NOT the middles - middles should be cooked JUST enough to let a toothpick go in clean if you are using eggs, or to be mostly cooked in center if you are not using eggs. Works every time.
In a scratch recipe, using 1/2 brown sugar and 1/2 regular sugar works, plus the tricks above - but is not necessary in a good recipe.
F/Y/I, making basic cookies like chocolate chip and oatmeal raisin from scratch is almost as easy as making them from a mix and only takes a few minutes longer to mix - and is completely worth it. No chemicals and better ingredients - best chocolate chip recipe is the one on Nestle's Toll House Morsels - only skip the salt (not necessary - most butter contains more than enough salt) and only use nuts if you want them:
http://www.mealsmatter.org/recipes-meals...
http://www.ehow.com/how_12421_make-origi...
I think Mrs. Field's is the best oatmeal raisin:
http://www.fooddownunder.com/cgi-bin/rec...
http://www.recipesource.com/misc/copycat...
http://www.momswhothink.com/cookie-recip...
Hope this helps!
I always stick a slice of bread in my cookies after I place them in a Ziploc bag or an air tight container.
Also to keep your brown sugar from getting hard put a slice of bread in with it to.
It really does work.
When the bread gets hard .Replace it with another slice