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Key to CHEWY oatmeal cookies?

Recipes I follow end up producing crispy cookies - they are fine and tasty, etc.

But I'd also like to find out how to make CHEWY ones - ones that are still chewy hours or even a few days later if not all gone.

I'm using large flat oat flakes - the regular cooking kind - to me they are tastier, have more texture and from what I can imagine even more suitable for making a chewy cookie.

Any hints?

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  1. the best recipe I've ever found was right on the lid of the Quaker Oats tub -- I think it's called "Disappearing Oatmeal Cookies"

    6 Replies
    1. re: sunshine842

      They are good. My sister makes them and they come out crispy. I make them and they come out chewy. We use the same cookie sheets and ingredients. Different ovens, measuring and mixing I guess.

      1. re: wekick

        I've only ever had wonderfully soft and chewy cookies from that recipe.

        All I do is follow the recipe -- no idea why they never come out crisp. (It's not a problem - we prefer them chewy)

        1. re: sunshine842

          the problem is they do become CRISP -and looking for also making them sometimes CHEWY

          1. re: jounipesonen

            Some things do different from my sister that I know of.
            I make mine a little bigger than she does
            I only bake them until the gloss is gone
            I let the cookie sheet completely cool in between baking
            I measure each cookie with a scoop so it is mounded and pressed flat slightly

            other possible variables within the same recipe-
            amount of moisture in brown sugar
            amount of mixing
            size of eggs
            measuring spoons don't aleays measure exactly so maybe your spoons are a little off
            ovens can make a difference-check the temperature with a separate oven thermometer.

            1. re: wekick

              I'm thankful for all the input here - it's clear there are a number of parameters - and are worth trying.

              The great consolation here is that the CRISPY ones taste good too!

            2. re: jounipesonen

              we don't want them crisp, so I've never played with the recipe. We like them just the way they are.

      2. Doesn't brown sugar produce more chew?

        8 Replies
          1. re: melpy

            Replace 1/2 to 2/3rds of the white sugar w/ brown sugar and they will be chewy.

            1. re: melpy

              I've used ONLY brown sugar - and even dark-molasses- brown - but got just 'crispy' - if try to bake less - they just turn crispy after an hour or two anyhow.

              Wish I had the same 'luck' with potatoes! :-)

              1. re: jounipesonen

                In addition to the brown sugar put the dough on the pan as a rounded ball shape so the center will stay thicker

                    1. re: jounipesonen

                      I made oatmeal butterscotch cookies yesterday and I can bend them approx. 30° before they break.

                      I added about 2TLBs of molasses to the brown sugar because most commercial brown sugar has no molasses flavor, and I baked them at 350°

              2. I would second QO disappearing cookies, don't overcook. I used an insulated pan once and it did not work as well.

                1. I replace part of the oil with two TBS applesauce..

                  also make ball in silicon cupcake reuseable cup.