How can you make cookies CRISPY, not chewey/soft?!


Question: Whenever I make cookies, they either turn out chewey or soft. I want CRISPY cookies though. Anyone have any recipes/tips for me? (I would be happy if anyone has a recipe to a crispy oatmeal cookie/or low fat cookie). thanks!


Answers: Whenever I make cookies, they either turn out chewey or soft. I want CRISPY cookies though. Anyone have any recipes/tips for me? (I would be happy if anyone has a recipe to a crispy oatmeal cookie/or low fat cookie). thanks!

Use white sugar (brown sugar makes cookies chewy) and pat down the cookies before you bake. Use silicone baking sheets instead of foil, too - you can bake longer without burning using those silpats.

northpole.com

This site is full of recipes for cookies, crispy and chewy. Cakes, pies, fudge, puddings and main dish recipes as well as vegetables.

Worth a look.

I would cut and paste but I mess it up when I try to. Did ti once and have no idea how I did it.

And it sounds kinda cheesy, but instead of putting the cookies away, unload them off the hot baking sheet onto paper towel, and let sit over night. The papertowel sucks all the chewiness right out of your cookies.

[edit] Ingredients1 stick unsalted butter
1 1/8 cup flour (144g)
1/2 tsp. baking soda (2.3g)
1/2 tsp. salt (1.38g)
3/4 sugar - half light brown, half regular
1 egg
1/2 tsp vanilla
1/2 bag chocolate chips
1/4 cup chopped walnuts (13.75g)
[edit] StepsDo not use an electric mixer. This whips too much air into the batter, which results in cake-y cookies.
Let the butter soften first at room temperature for about 1 hour.
Mix dry ingredients together in a separate bowl with a whisk.
Use a wooden spoon to stir the softened butter, but not too much. Add your sugar and stir until incorporated. Add egg and vanilla and stir well.
Add dry ingredients in 3 increments, stirring after each addition with your wooden spoon until blended. Finally, add chocolate chips and chopped walnuts.
Spoon onto cookie sheet, bake in preheated 375 degree oven until brown, about 9 minutes, and then cool on rack.



[edit] TipsTo make cookies extra crispy and with an even better texture, substitute 1/8 cup of the flour with 1/4 cup oats, ground in a coffee grinder or food processor until fine but not powdery (about 5 seconds).
Use a Silpat (French silicone baking mat) for really great crispiness without danger of burning the bottoms of the cookies.

leave them in longer

My mother was always excellent at making cripsy cookies (which I don't care for) and all she did was bake them a couple minutes longer than you would if you want them soft.





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