[*cook32*]

Hi,

I’ve just joined this forum recently. I’m a mom of three and I enjoy baking (but I'm not a professional :P). I found this recipe for Oatmeal Cookies and tried it although I’ve encountered a few problems.

1. As the cookies are baked, they don’t spread as much and they come out in small sizes. Why does this happen? Should I replace the baking soda (1 teaspoon) with baking powder instead?

2. After baking the cookies, I take them out of the oven and let it cool for at least 10 minutes. After cooling, they turn out soft and sometimes even soggy. Does this have to do with the butter?

I’m after cookies with just the right texture, not too soft and not too hard but I’m having a hard time figuring out what went wrong. A cookie that’s chewy and at the same time crunchy (but not a thin cookie). I hope you can help me with it.

Thanks so much!

[Myplaceoryours]

Originally Posted by *cook32*

Hi,

I’ve just joined this forum recently. I’m a mom of three and I enjoy baking (but I'm not a professional :P). I found this recipe for Oatmeal Cookies and tried it although I’ve encountered a few problems.

1. As the cookies are baked, they don’t spread as much and they come out in small sizes. Why does this happen? Should I replace the baking soda (1 teaspoon) with baking powder instead?

The cookies will spread more if you increase the oil/butter in the recipe.
Their size is relative to the amount of oil (more will make them spread wider on the cookie sheet) and the amount of dough you place on the sheet for each cookie before baking.

2. After baking the cookies, I take them out of the oven and let it cool for at least 10 minutes. After cooling, they turn out soft and sometimes even soggy. Does this have to do with the butter?

Are you cooling them on a wire cooling rack? If they're cooling on a solid surface they'll collect steam and become soggy. Always use a wire rack. Assuming you're using the correct amount of liquid, they aren't baking long enough or their baking at the wrong temperature. Use an oven thermometer to check your oven's actual temperature against what you've set on the temperature control. Butter contains about 15% water; that adds to your liquid content. You might want to try combining your butter with cooking oil if you need to increase the fat content.

I’m after cookies with just the right texture, not too soft and not too hard but I’m having a hard time figuring out what went wrong. A cookie that’s chewy and at the same time crunchy (but not a thin cookie). I hope you can help me with it.

Thanks so much!

Take a look at this site:
http://magazines.ivillage.com/goodho...625468,00.html

[Mezzaluna]

Welcome to Chef Talk, Cook32.

Posting your recipe and method would help us get a better picture of what might be the cause. I immediately thought of fat, but knowing the amounts and type would be a great help.

We hope you enjoy this community and come back often to learn and share.

Mezzaluna

[qahtan]

This is my oatmeal and cornflake cookie. qahtan

[IMG][/IMG]

1 cup butter
2 cups light brown sugar
2 cups flour
2 eggs
2 cups cornflakes
2 cups oatmeal
1/2 teaspoon each baking powder and baking soda.

Cream butter and sugar add eggs and beat well, mix in flour, soda
and BP. stir in oatmeal and flakes.
Bake at 350, it says 15 minutes but this depends on size of cookie.
I made 40 cookies.

[Culprit]

If you're stacking, as they are in the picture, to cool them there's a good chance that's what's causing them to soften up. Cookies need to cool on a rack with space around them - never stack 'em.
Is that Corian I see?

[Jock]

Originally Posted by Culprit

If you're stacking, as they are in the picture, to cool them there's a good chance that's what's causing them to soften up. Cookies need to cool on a rack with space around them - never stack 'em.
Is that Corian I see?

I think you are misunderstanding Gahtan's post. warm or cold, those cookies look fabulous. I think this is demonstrating her cookies and recipe. Cook32 still has her problem making them look (and I don't doubt taste) this good.

I have the same trouble with cookies - either they spread super thin or don't spread at all. I know it has to do with the fat:flour ratio and mioxing method but I can't ever seem to get it right.

Jock

[qahtan]

Thanks Jock for explaining about the cookies, you are right I was just showing how my cookies were, and enclosed the recipe.
I also do one similar that has toffee in it instead of cornflakes.
qahtan

[Culprit]

Originally Posted by Jock

I think you are misunderstanding Gahtan's post. warm or cold, those cookies look fabulous. I think this is demonstrating her cookies and recipe. Cook32 still has her problem making them look (and I don't doubt taste) this good.

I have the same trouble with cookies - either they spread super thin or don't spread at all. I know it has to do with the fat:flour ratio and mioxing method but I can't ever seem to get it right.

Jock

Sorry, I didn't make myself clear. The comment was not intended for gahtan; it was intended for Cook32 so that if Cook32 observed the images and was stacking cookies as depicted during the cooling process, Cook32 would know what might find an answer to the original question.
Cheeeez...............

[KyleW]

In addition to seeing the recipe I have a question. Are you baking in a convection oven? I find that convection sometimes causes the surface of the cookies to set too quickly. This prevents them from spreading properly. The lack of spread can prevent the cookies from releasing sufficient moisture in the oven. When you take them out, the moisture finds its way out, softening you cookies.

[bigbuns]

As we speak, I am baking several dozen. I have used the Quaker Oats "Vanishing Oatmeal Cookie" recipe for about 40+ years. I use an ice cream scoop to place on the pan and they flatten down to the perfect size/perfect thickness with the perfect spread. They are crispy on the edges and chewy in the center (of course I load them up with raisins and walnuts). I have never had a failed cookie with this recipe. They freeze extremely well (I just nuke them for a couple seconds or pop in a toaster oven. Recipe is on the box and on the Quaker Oats website.