softer cookies
#11
Junior Member
Join Date: Dec 2014
Location: Kentucky
Posts: 230
Also, if you take the cookies out of the oven a few minutes before they are completely done and allow them to sit on the cookie sheet to finish cooking, the cookies will be crisp on the outside and soft on the inside. Adding baking soda to the recipe is a must for crisp/soft cookies ("start" the baking soda by mixing it with a Tbsp of hot water before adding to mix).
#14
Senior Member
Join Date: Jun 2013
Location: Central New York
Posts: 507
I've used applesauce to replace the butter, or go 1/2 and 1/2 with butter and applesauce. The cookies turned out lighter, softer. I reduced the sugar in the cookie recipe, especially with sweetened applesauce.
Also, take the cookies out early, before they brown too much. They seem un-done, but this makes them not too crispy.
Also, take the cookies out early, before they brown too much. They seem un-done, but this makes them not too crispy.
#15
Super Member
Join Date: Nov 2014
Location: Dakotas
Posts: 3,024
Cream of Tartar makes crisp cookies, I thiink. I make Mrs. Fields chocolate chip cookies. It has 1 XL large chocolate candy bar that is shaved plus half a bag of chocolate chips. Always mini chips, dough balls are easier formed using them. It's not crisp, not really soft either.
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