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    You are in: Home / Community Forums / Cooking Q & A / Making Ootmeal Cookies less "cakey"?
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    Making Ootmeal Cookies less "cakey"?

    Papa Deuce
    Thu Feb 28, 2013 7:44 pm
    Food.com Groupie
    I have followed the recipe 2x from the top of Quaker oatmeal for oatmeal cookies, and I don't like the way they turn out. They are too light and airy for my taste. Plus, they need more sugar than the recipe calls for as they aren't really sweet.

    I would like them to be more dense and chewy, not so cakey.
    Dee514
    Sat Mar 02, 2013 9:57 am
    Forum Host
    The secret to baking chewy cookies is to underbake them for a minute or two (bake until the centers are almost firm), that said......

    I understand that Nick Malgieri’s recipe makes a dense, chewy oatmeal cookie. Why not compare his recipe to yours and see where the difference is (or just try Nick's recipe) icon_smile.gif

    Chewy Oatmeal Raisin Cookies makes about 36 cookies

    1 cup flour (spoon flour into dry-measure cup and level off)
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 tablespoons unsalted butter, at room temperature
    1/2 cup granulated sugar
    1/2 cup (packed) light brown sugar
    1 large egg
    1/4 cup unsweetened applesauce
    1 teaspoon vanilla extract
    1 1/3 cups rolled oats (not instant)
    1/2 cup dark raisins

    2 baking sheets lined with parchment paper, foil, or silicone mats

    1. Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

    2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

    3. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.

    4. Stir in the dry ingredients, then the oats and raisins.

    5. Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

    6. Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”, according to Nick. Rotate baking sheets during baking for even heating.

    (Some may want a larger cookie, whatever size you make them, just bake them until they look as directed by Nick.)

    Storage: Once cool, store the cookies in an airtight container at room temperature.
    DrGaellon
    Sat Mar 02, 2013 10:17 am
    Food.com Groupie
    Dee514 wrote:
    The secret to baking chewy cookies is to underbake them for a minute or two (bake until the centers are almost firm), that said......

    I don't know what the Quaker recipe calls for, but brown sugar will give you a denser, chewier cookie than white sugar. Melting the butter and using bread flour will also make for a chewier cookie, as the water in the butter combines with the protein in the flour to form more gluten. Again, not knowing the Quaker recipe hampers me here, but if it calls for more than one egg, I'd get rid of one egg white and replace it with 2 tbsp of milk - egg whites dry out baked goods.
    Papa Deuce
    Sat Mar 02, 2013 12:30 pm
    Food.com Groupie
    Thank you, Dee.
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