Molasses Oatmeal White Chocolate Chip Cookies - Sweet ReciPEAs (2024)

FAQs

Why are my molasses cookies so hard? ›

It's very important to not over bake the cookies or they will be hard and dry instead of soft and chewy. To check for doneness, open oven and gently push the side of a cookie with your finger or utensil. You are looking for the edges to stay firm and the middle to look soft but not to sink inwards.

When adding the flour, be careful not to overmix. (Don't mix too vigorously or too long – follow recipe directions.) Overmixing develops the gluten in the flour, which can produce tough cookies.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.

This baking soda is then able to react with the acidic components of brown sugar, creating gases that cause the cookies to rise up and develop a more open interior structure.

Doubling up on molasses softened the cookies significantly.

Molasses is also extremely dark in color, so this batch of cookies turned out to be a deep brown.

The lower the sugar, the less cookies spread, the drier/more crumbly they are. Cookies with less sugar taste less sweet, of course.

Too much butter makes cookies turn out just as you'd expect: very buttery. This batch of cookies was cakey in the middle, but also airy throughout, with crispy edges. They were yellow and slightly puffy in the middle, and brown and super thin around the perimeter.

Over-baked cookies will be dry, hard, and crumbly. Secondly, always store your cookies in an air-tight container. They should stay soft for up to 3 days. If they aren't as soft as you'd like, just add a slice of white bread to the container and they should soften right up.

Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.

One of the easiest ways to know when oatmeal cookies are done is to look at the edges. The edges should be slightly browned and crisp, and the center should be slightly soft. If the edges are starting to brown and the center is still gooey, then the cookies need to be left in the oven for a few more minutes.

Why didn't my molasses cookies crack? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Key Takeaways. Baking soda can lighten gray hair as well as prevent white hair discoloration and remove impurities but should be used cautiously due to the potential for dryness and fragility in gray hair.

Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.

The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture.

Why are my cookies hard and crunchy? You most likely either used too much flour or baked them for too long.