3 Ingredient Oatmeal Chocolate Chip Cookies Recipe - Crunchy Creamy Sweet (2024)

FAQs

What makes cookies crunchy instead of soft? ›

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

Adding more texture to your oatmeal cookies is as simple as adding a crunchy coating by rolling balls of cookie dough in a mixture of leftover oats and demerara sugar, a type of coarse, light brown cane sugar.

Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading. Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

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 Ingredients for CRISPY Cookies!

Melted butter helps the cookies to spread out and become flatter with crisp edges. Sugar – Another key trick is using more granulated sugar than brown sugar, which will also help produce flat, chewy, crunchy cookies.

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

Crispy cookies are actually easier to make. Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie.

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.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Does baking powder make cookies crunchy? ›

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful. Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn't stale as quickly so they were more shelf stable.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Don't Overbake! This isn't a revolutionary tip and is probably quite obvious, but if you leave your cookies in the oven for even a few minutes longer than necessary, the mix will dry too quickly and lead to more rigid, dry cookies.

Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.

“Cornstarch is a game changer for cookie baking,” confirms Brian Hart Hoffman, editor in chief of Bake from Scratch. “You can count on [it for] a softer and more tender crumb.”

If you seal the container when the cookies are still warm, steam will get trapped inside the container, which might soften the cookies too much. I prefer using a ziplock bag instead of a food storage container because I can press as much air out of the bag as possible, which also helps prevent stale cookies.

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.