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If you are using baking soda, use less. Or use baking powder. I worked in a bakery.
The baker always said: hard cookie, baking soda, soft cookie, baking powder. |
The best tip I have for softer oatmeal cookies, is to substitute a couple tablespoons of the sugar... brown or white... with a couple tablespoons of honey. Your cookies will stay soft, and as an added bonus, they stay fresher longer.
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Just finished reading ideas from TipNut and one of them was, to soften cookies, place a slice of bread in your cookie jar on top of your cookies - the next time you reach for a cookie, it will be soft. I haven't tried this but if you have some of your cookies from your own recipe left, it is worth a try.....
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I use the " Pride of Iowa" recipe. Almost identical to the one posted by Watson58.
1 c. butter 1 c. white sugar 1 c. brown sugar 1 tsp vanilla 2 eggs 2 c. flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3 c. oats 1/2 c. chopped nuts 1 c. coconut cream sugars and butter together, add eggs and vanilla. Mix well. Stir in dry ingredients. Add remaining ingredients. Scoop by Tbsp onto pan and flatten. Bake 350 for 10/12 minutes. These stay nice and chewy/soft. Even my DH who does not like coconut likes these. Some where buried in my mom's cookbooks there is a recipe for oatmeal molasses cookies. They are also nice and soft but travel well. I have not been able to find the recipe for years now so if anyone would have one I would love to have it |
Originally Posted by Boston1954
(Post 7924377)
I would like something that comes out a little softer than what I have. They taste great, but are a little on the hard side. Thanks
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Just an fyi
Last year when my air force grandson was in South Korea I mailed him some chocolate chip cookies. The 1st time they arrived they were very hard. The second time I sent them I poked holes in a ziplock sandwich bag and inserted a piece of bread and placed it in the bag with the cookies. He said they arrived in great condition (other than he couldn't figure out why I sent him the bread in with the cookies )lol. Live and learn!
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Originally Posted by joan3111
(Post 7925492)
Just finished reading ideas from TipNut and one of them was, to soften cookies, place a slice of bread in your cookie jar on top of your cookies - the next time you reach for a cookie, it will be soft. I haven't tried this but if you have some of your cookies from your own recipe left, it is worth a try.....
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MRS. BAILEY'S OATMEAL COOKIES - Jennie
1 c. butter or margarine (not reduced fat margarine) 1 c. white sugar 1 c. brown sugar 1 c. milk 3 eggs, beaten 3 c. flour 1 t. soda 1 t. salt, if you use unsalted butter 1 t. vanilla 4 c. quick oats 1 c. chopped nuts 2 t. cinnamon 1 pkg. (12 oz.) chocolate chips Cream shortening and sugar. Add eggs. Combine flour, cinnamon and soda, salt, vanilla and add alternately with milk. Stir in oats by hand as it is too much dough for most mixers to handle. Add nuts and chocolate chips. Chill dough. Drop from teaspoon. Bake at 400 degrees for 10 to 12 minutes. Makes at least 5 dozen cookies. Be sure to chill the dough at least one hour and do not overbake. This recipe is over 50 years old. Mrs. Bailey, a neighbor, gave this recipe to my Mother. When I took 4-H Club cooking in the 40's, this was the recipe I used to make my blue ribbon cookies This is a soft cookies and freeze well. |
MRS. BAILEY'S OATMEAL COOKIES - Jennie
1 c. butter or margarine (not reduced fat margarine) 1 c. white sugar 1 c. brown sugar 1 c. milk 3 eggs, beaten 3 c. flour 1 t. soda 1 t. salt, if you use unsalted butter 1 t. vanilla 4 c. quick oats 1 c. chopped nuts 2 t. cinnamon 1 pkg. (12 oz.) chocolate chips Cream shortening and sugar. Add eggs. Combine flour, cinnamon and soda, salt, vanilla and add alternately with milk. Stir in oats by hand as it is too much dough for most mixers to handle. Add nuts and chocolate chips. Chill dough. Drop from teaspoon. Bake at 400 degrees for 10 to 12 minutes. Makes at least 5 dozen cookies. Be sure to chill the dough at least one hour and do not overbake. This recipe is over 70 years old. Mrs. Bailey, a neighbor, gave this recipe to my Mother. When I took 4-H Club cooking in the 40's, this was the recipe I used to make my blue ribbon cookies This is a soft cookies and freeze well. |
Mrs. Bailey's Oatmeal Cookies - Jennie
MRS. BAILEY'S OATMEAL COOKIES - Jennie
1 c. butter or margarine (not reduced fat margarine) 1 c. white sugar 1 c. brown sugar 1 c. milk 3 eggs, beaten 3 c. flour 1 t. soda 1 t. salt, if you use unsalted butter 1 t. vanilla 4 c. quick oats 1 c. chopped nuts 2 t. cinnamon 1 pkg. (12 oz.) chocolate chips Cream shortening and sugar. Add eggs. Combine flour, cinnamon and soda, salt, vanilla and add alternately with milk. Stir in oats by hand as it is too much dough for most mixers to handle. Add nuts and chocolate chips. Chill dough. Drop from teaspoon. Bake at 400 degrees for 10 to 12 minutes. Makes at least 5 dozen cookies. Be sure to chill the dough at least one hour and do not overbake. This recipe is over 70 years old. Mrs. Bailey, a neighbor, gave this recipe to my Mother. When I took 4-H Club cooking in the 40's, this was the recipe I used to make my blue ribbon cookies This is a soft cookies and freeze well. |
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