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

  • Your question header and the body of the question contradict one another. If you want softer chewier cookie, an extra egg would help get there.
    – Escoce
    Feb 16, 2016 at 0:55
  • 2
    I'd say the contradiction that has been pointed out means that I am not experienced in the matter, hence the question, 😏. I suppose I could have asked what is the purpose of eggs in baking cookies. I did bake the best sugar cookies ever right after the oatmeal with only 1 egg and they had the texture I was going for. Was more than the egg I am sure that created such a perfect cookie! Ill try the oatmeal cookies with an extra egg and see what happens, thanks!
    – cindy
    Feb 17, 2016 at 16:10
  • Well sugar cookies and oatmeal cookies are very different beasts :-) see if you can clarify your question and include the new information you have with the sugar cookies. Right now the question is impossible to answer.
    – Escoce
    Feb 17, 2016 at 16:12
  • The oatmeal cookie recipe would help too. Also, old-fashioned or quick-cook oats?
    – Jolenealaska
    Feb 17, 2016 at 22:11
  • melting the better might help (so it’s available to make gluten). Alton Brown covered some of the things that change the texture of cookies in the episode “Three Chips for Sister Martha”, and you can find the transcript at web.archive.org/web/20050312134420/http://…
    – Joe
    Nov 28 at 15:16

3 Answers 3


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.


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)


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

New contributor
Rogè J Gilbert is a new contributor to this site. Take care in asking for clarification, commenting, and answering. Check out our Code of Conduct.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.