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save the cookie dough

rtms Apr 29, 2012 09:19 PM

I made a batch of dough for the Neiman Marcus oatmeal chocolate chip cookies. I baked some and realized that they are crunchy cookies not chewy cookies. I like chewy cookies.

How can I convert the cookie dough to chewy oatmeal cookies?


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  1. ipsedixit RE: rtms Apr 29, 2012 09:38 PM

    Moisture is necessary for chewiness, so try these modifications:

    1. More sugar and liquid content, but do not increase the fat
    2. High proportion of eggs.
    3. Strong flour, or gluten developed during mixing.
    4. Big dollops of cookie dough (as opposed to small spoonfuls)

    1. splatgirl RE: rtms Apr 30, 2012 07:58 AM

      Underbaking them might be all you need to do. Also letting the dough sit in the fridge overnight would help.

      4 Replies
      1. re: splatgirl
        chowser RE: splatgirl Apr 30, 2012 11:55 AM

        This is what I'd do, too. Cookies need to be pulled before they're fully cooked, unless you want crunchy cookies. Adding a piece of bread or apples after works to soften them but then you lose the chewiness.

        1. re: chowser
          Becca Porter RE: chowser Apr 30, 2012 11:57 AM

          It took me years to learn that right time to pull a cookie sheet out of the oven is when the edges are lightly brown but the center still looks raw. They finish cooking while they cool.

          1. re: Becca Porter
            chowser RE: Becca Porter Apr 30, 2012 02:07 PM

            I saw a show (can't remember who it was anymore) who said you could slightly lift the edge of the cookie and that would come up but if the whole cookie came up, they'd be overdone. My kids like it when I pull the cookies 2-3 mins early so the center is barely cooked and the edges done.

            1. re: chowser
              splatgirl RE: chowser Apr 30, 2012 03:16 PM

              Yes. They should be just the very tiniest bit starting to brown at the edge and look just a hair past raw in the middle. If you tried to remove one from the sheet when still hot it would turn into a chunky pile of moosh.
              FWIW, I usually lower the oven temp 25 degrees from what is called for which for me results in a more evenly set cookie with the right amount of crisp at the edge.

              Also FWIW, insulated baking sheets are terrible in this circumstance.

      2. k
        katecm RE: rtms Apr 30, 2012 10:07 AM

        Cook them all as directed and let them cool. Then put them in an airtight container with torn pieces of bread throughout. They'll soften within hours. They won't be super chewy, but they will be soft.

        1 Reply
        1. re: katecm
          Querencia RE: katecm Apr 30, 2012 10:18 AM

          Or a piece of apple, which will also soften hard things like cookies and brown sugar, in an airtight jar.

        2. r
          rtms RE: rtms Apr 30, 2012 08:58 PM

          Thanks all for the tips. The cookie dough was a half batch, with 1 cup of butter. The test batch was definately overdone and spherical cookies !!! and maybe left overlong in the oven because I got distracted. The first batch were well round balls of dough that were at room temperature.

          I beat about 1/4 cup of butter with 1/4 sugar and 1 egg and slowly mixed in the cookie dough. I I dropped the cookies instead of making balls of dough. The rescued cookies have baked up nicely with rounded soft cookies.

          1. Emme RE: rtms Apr 30, 2012 10:58 PM

            mix a little powdered milk into the dough. the sugar and protein from the milk will add a nice chew. (it'll be easier if you let your dough sit out for a few minutes first.)

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