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What is the secret to soft cookies?

M

mtmomj

Guest
I get so frustrated every single time I bake cookies because they always turn out harder than a rock. I have my oven light on and check on them all of the time. I also take them out when they are pretty soft, but they continue to cook when out and then as soon as they cool off.. *poof* hard cookies.

Any suggestions?
 
Use a wire cheese slicer dipped in flour to cut uniform-size cooies from refrigerated dough.
Shaping up: Dampen your hands. It makes it easier to shaped cookies.
Here is a timesaver that eliminates the need to chill dough: Place dough between two pieces of waxed paper cut to cookie sheet sixe.
Roll out 1/8" thickness. Lift off top sheet, cut out cookies as close together as possible. Then put dough in the freezer 5-10 minutes.
When it's firm, cutouts can be easily lifted off with a spatula, & they won't lose their shape. Reroll excess dough & repeat. Make square cookies with a pizza cutter & save time.

Less handling means they'll be less tough.
 
To make it softer, how about using cooking oil instead of butter. When I started using oil instead of butter, my cakes tend to become bouncier and softer. Maybe that applies to cookies too.
 
you can try adding a package of plain vanilla pudding to your dough. It helps them stay soft and keeps them from spreading (fluffier).
 
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I usually take them out before they are completely done. If the recipe says bake for 8-10 min, I usually pull them out after 6 min because the sugar in the dough retains enough heat to cook them an extra 2-3 min. This usually helps keep my cookies soft.

Also, don't put them in the fridge... my daughter did that with my last batch of cookies. When I went to eat one, it felt like I chipped a tooth. I know I didn't though, but that cookie was harder than concrete.
 
Also -

Tough, dry cookies are a result of improper flour measurement - spoon flour into your measuring cup (stirring first to unpack it) - don?t dip it - heap in the measuring cup and level off using a straight edge - if you shake or tap the cup you are packing it in

Mix dry and liquid ingredients until just moistened - over mixing will result in a tough cookie

Using too much flour for rolling cookie dough also toughens them
 
I read something just yesterday about adding a package of vanilla pudding mix to your cookies, to make them really soft. I haven't tried this, so I have no idea if it works or not.
 
Cake Mix Cookies

1 packaged cake mix any flavor
2 large eggs
1/2 cup oil
1 cup chocolate chips M&M's, or nuts

Combine all ingredients and mix together. Drop by tablespoons on a cookie sheet prepared with non-stick spray. Bake at 350º for about 12 minutes.


CAKE MIX MAPLE ICED WALNUT COOKIES

1 (2 layer) white cake mix
1/3 cup milk
4 tablespoons (1/2 stick) butter or margarine
1 egg
1/2 cup packed brown sugar
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350. In a large bowl, combine cake mix, milk, butter, egg and brown sugar. Beat on low speed until well blended, approximately 2 minutes.
Stir in walnuts, and drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake for 11 to 13 minutes, until lightly browned. Remove from oven and let cool for 1 minute, then transfer to cooling rack. When cool frost with maple icing below.

Icing:

1 1/2 cups powdered sugar
3 tablespoons butter or margarine; softened
1/4 cup maple syrup

In medium bowl, cream some of the powdered sugar (about 1/2 cup) with butter and maple syrup until smooth. Add remaining powdered sugar 1/2 cup at a time beating after each addition, until frosting reaches spreading consistency.



"Melt in Your Mouth" Lemon Cookies

1 box lemon cake mix
1 (8 ounce) container Cool Whip
1 egg
1 cup powdered sugar

Fold together (by hand - do not use a beater) dry cake mix, egg and Cool Whip. Mix well. Drop a rounded teaspoonful into powdered sugar; roll in a ball. Bake on middle rack at 350 degrees F for 12-16 minutes or until lightly browned. Let cool on a rack and serve.

For variation try a different flavored cake mix.



Angel Macaroons

1 (16 ounce) package one step angel food cake mix
1/2 cup water
1 1/2 teaspoons almond extract
2 cups flaked coconut

Mix the cake mix, water, extract on low for 1 1/2 minutes. Fold in coconut. Drop by teaspoon on parchment lined baking sheet. Bake for 10 - 12 minutes at 350 degrees F. Remove paper with cookies to wire rack to cool.



Banana Fudge Cookies


18 1/2 oz package chocolate cake mix
1/3 cup mashed bananas, ripe
1 egg
2 tablespoon water
6 oz semisweet chocolate pieces

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks.

Makes 3 1/2 dozen.



Brownie Chip Cookies

1- 21.5 oz. pkgs. fudge brownie mix (Family size)
1/3 C. margarine, melted
2 eggs
6oz. (1 Cup) semi sweet chocolate chips

Heat oven to 350F. Generously grease cookie sheet. In large bowl,
combine brownie mix, margarine and eggs, beat 50 strokes by hand.
Stir in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart
on greased sheet. Bake at 350F for 8-12 minutes. Cool 1 minute then
remove from sheet. Cookies will flatten when removed from oven.

Yields: 3 dozen



Cherry Chip Jubilees


1 (18.25 ounce) box yellow cake mix
1/2 cup very soft butter
1 (6 ounce) package semisweet chocolate chips
1/2 cup walnuts or pecans
1/4 to 1/2 cup chopped maraschino cherries, drained well

Heat oven to 375 degrees F.

Combine cake mix, butter and egg in a large bowl. Stir in chocolate chips, nuts and cherries. Drop by rounded teaspoons on ungreased sheets. Bake for 10 to 12 minutes. Cool 1 minute before removing from baking sheet.

Makes 3 1/2 to 4 dozen.



Chocolate Chip Cake Mix Cookies

1 (18.25 ounce) package chocolate chip cake mix with pudding
2 eggs
1/2 cup vegetable oil
1/2 cup raisins
1/2 cup rolled oats
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well.
Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes.
Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.
 
Chocolate Chip Pudding Mix Cookies

1 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 eggs
dash vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 (4 serving) package instant vanilla pudding
1 package chocolate chips

Preheat oven to 350 degrees F.

Mix all ingredients in descending order. Place on cookie sheet and bake 8-10 minutes.



CHOCOLATE CHUNK COOKIES

2 1/4 c. flour
1 tsp. baking soda
1 c. butter flavor Crisco
1/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
1 pkg. vanilla instant pudding
2 eggs
1 pkg. Hershey's semi sweet chocolate
chunks
1 c. coarsely chopped walnuts

Cream until smooth butter, the sugars, vanilla and pudding mix. Beat in eggs. Gradually add baking soda and flour; then stir in chocolate chunks and nuts. Bake at 375 degrees for 8 to 10 minutes. NOTE: If you like lots of chocolate you may substitute chocolate instant pudding.



Cream Cheese Cookies


1/4 cup butter softened
1 (8 ounce) package cream cheese
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package cake mix (yellow, lemon or whatever)


In a large bowl, cream together the butter and cream cheese. Blend in the egg and vanilla. Gradually beat in the cake mix. Dough will be stiff. Cover and chill for 30 min. Preheat oven to 375 deg. Grease cookie sheets. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes or until firm. Cool on wire racks.



DOUBLE CHOCOLATE BLACK-EYED SUSANS


1 package (18.25 or 19.75 oz.) fudge marble cake mix
1 egg
1/3 cup vegetable oil
4 tablespoons water, divided
1 cup Semi-Sweet Chocolate chips

Heat oven to 350F. Lightly grease cookie sheet. In bowl, combine cake mix, egg, oil and 3 tablespoons water; mix with spoon until thoroughly blended. Stir in small chocolate chips. Combine 2/3 cup batter, chocolate packet from cake mix and remaining 1 tablespoon water; mix well. Drop vanilla batter by rounded teaspoonfuls onto prepared cookie sheet; gently press down center with thumb or back of spoon. Drop chocolate batter by rounded half teaspoonfuls onto top of each cookie. Bake 10 to 12 minutes or until very lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3 dozen cookies.


I hope one of these will help you.
 
Oh yum! Im going have to try these! I love the soft cookies from Subway but my cookies always turn out crunchy. Great recipes thanks! :)
 
I remember Alton Brown saying that brown sugar is coated in molasses.

Molasses loves moisture. By increasing the amount of brown sugar the finished cookies are guaranteed to attract H2O from the air keeping them moist and chewy.

Personally I prefer crunchy cookies! So I use white sugar.
 
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