Oatmeal Toffee Cookies Recipe - Creations by Kara (2024)

FAQs

Why are my homemade oatmeal cookies hard? ›

There are a few reasons why your oatmeal cookies may be too hard. Perhaps you left them in the oven a couple of minutes too long. To rectify this, simply bake the next batch for less time. Another reason could be the density of the dough.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

Brown sugar adds the perfect caramelized sweetness. Sea salt offsets the sweet sugar and raisins. Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor. Coconut oil or melted butter adds moisture and richness.

The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

As with most things in Texas, Bush's Cowboy Cookies are enormous and wholly stuffed with so many mix-ins: oats, coconut, pecans, and of course, chocolate chips. They're sure to win over any crowd.

Are instant or regular oats better for cookies? ›

The difference in texture might help you decide which type of oat you should use in a recipe. Rolled oats hold their shape well and give things a nice chew. This makes them perfect for baked goods and cookies. Quick oats are better for blending into recipes.

Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation.

Porridge made from rolled oats or ground oatmeal is common in the UK, Ireland, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal".

While there are rumors that the first versions of oatmeal cookies originated in England, it's difficult to find any record of this. The creator of the first oatmeal cookie, or at least the first person who published a recipe for it, seems to have been Fannie Merrit Farmer in 1896 in the United States.

Will Oatmeal Cookies Help With Constipation? Oatmeal can help support a smoother digestive process. Oats are rich in both soluble and insoluble fiber, which helps in regulating bowel movements and preventing constipation.

There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.

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.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.