Homemade cookies?!
Answers: so every time that i make cookies after a while they get really hard and too hard to bite so how do i keep them from doing that. should i cover them or something?
Cookies and air are perfect for making your cookies very hard, as they tend to dry out quickly. Storing them in a covered container is good for prolonging their moist life. Even simply covering them with plastic wrap will help. If you wish to keep them even a bit longer, besides storing in a sealed air-tight container, place an end piece of bread in with the cookies and this will aid in keeping them moist while stored.
Definitely. Store them in a sealed container. Cookies freeze really well, too - I like to make a batch and put them in the freezer, then I can take one out at a time.
put them in an air tight container
Store them in a air tight container or a ziploc. But if you really want chewy cookies add a pkg. of instant pudding mix (dry right out of the box) to your cookie dough before you bake them. I usually use vanilla so I do not change the taste of the cookie or color. This is great with chocolate chip, oatmeal, sugar or really any kind.
ziplock bags work really well, especially for freezing. I also like to underbake chocolate chip cookies & they seem to stay soft. Of course, you probably just need to eat them quicker! =0q
Keep it in tight container- keep it away from air basically-
Also try this recipe
Raspberry Cheesecake Cookie Pizza
1 hour 25 min prep
1 cup butter (softened)
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
16 ounces cream cheese (softened)
1 egg
1 tablespoon sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted
Beat the butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add the 3/4 cup sugar and beat till combined.
Beat in egg yolk and vanilla till combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12 or 13 inch pizza pan.
Bake in a 350-F oven about 25 minutes or till golden.
Meanwhile, beat together cream cheese, 1 egg and the 1 tbl sugar till smoth.
Spread over hot crust to within 1/2 inch of the edge.
Dollop reserve on top.
With a knife, carefully swirl preserve to marble.
Sprinkle with almond.
Bake 5 to 10 minutes more till filling is set.
Cool in pan on a wire rack.
Cut in wedges.
Store in refrigerator.