How can I make oatmeal cookies softer/more chewy?

Question

I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - would reducing the eggs to one make them more chewy? I'm not experienced in making adjustments to recipes so I'm not sure if the eggs are the problem. I thought they might be the problem because I really loved the results I got from a sugar cookie recipe that only had one egg.

The full ingredients list is:

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
2 Eggs
1 Teaspoon(s) vanilla
1-1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1 Cup(s) raisins

Answer 1

More crunchy without eggs to moisten.

Another factor is how long the mixture sits to absorb the liquid egg before baking. Longer = chewier

I use molasses and white sugar in place of the brown sugar and that also makes them more tender less crunchy.

Also adding 1/2c more oats to recipe will be chewier if they aren't over Baked/dry.

Answer 2

Cornstarch is a good trick to help make cookies more soft and chewy. It helps to bind and hold the moisture after baking.

Increased sugar will also make them more tender.

One egg vs. two eggs won't really make a world of difference, but maybe replace the missing egg with a tablespoon or two of something liquid (milk, maple syrup, water, etc)

Answer 3

My recipe is almost the same but it has ½ C butter and ½ of shortening. IDK just saying. Mine calls for 2½ oats and says for cheery add ½ C yours already says 3 C oats do is try the extra butter/shortening

Answer 4

First, let me apologize for you feeling inexperienced is bad or even embarrassing. I normally only share my recipes with my Daughter—In—Laws & Granddaughters & I’d never answer their questions with the negative connotation we see above. So I think it’s a great time to share some of my experiences with you. I’m no expert but I’ve found learning bakers can look at recipes with fresh eyes and their search for options often leads to better results YAY FOR US ;-} I also started with the same recipe & changed a bit to fit my tastes. OPTIONS:

• 1 teaspoon of cornstarch per cup of flour.
• Replace each cup of brown sugar (200 g) with 2/3 cup (160 mL) of liquid sweetener of your choice. I LOVE USING HONEY!!
• For every 2/3 cup (160 mL) of liquid sweetener used, reduce other liquid sources by approximately 1/4 cup (60 mL).
• Adding fruits also adds a wonderful burst of flavor and moisture to every bite! My faves are adding:
• 1 cup broken pecans, 1/2 cup dried cranberries,
• 1/2 cup dried cherries and
• 1 cup raisins. = Be sure to soak your dried fruits in hot water for a minimum of 20 minutes. I like soaking them for an hour.

Let us know how your treats turn out! I’d like to know any new options you find! Enjoy and God Bless the hands that cook joy into life!!

Answer 5

When using a modified version of the Dropped Oatmeal Chippies recipe from the Doubleday Cookbook, I find that they get softer and more chewy if I make the cookies big enough that they connect as the leavening functions while cooking. So, basically, make the cookies as large as possible. You may have to alter your baking time to compensate, too (larger cookies generally need to be cooked a little longer, but not much longer). The longer you cook them, the less soft they will be.

My recipe was modified in that I tripled the recipe, used baking soda instead of baking powder (less, by comparison), used whole wheat instead of white flour, and melted the butter with the sugar/vanilla (and added the eggs to that) instead of following the directions they use (this is nice, since it lets you begin with hard or frozen butter, and it makes the dough less dry, and the cookies end up a bit shinier).

Don't worry about the cookies connecting. They pull apart.

FYI: The modified cookie recipe still makes cookies that taste pretty much the same as the original (a little different, but not much). Yes, I used 100% whole wheat flour (not partial). The reason for the modifications was increased nutrition, decreased aluminum, and decreased hassle (with the butter).