What part of oatmeal cookies are making them soft / chewy?
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be coming from another ingredient, or a specific ingredient interaction during the cookie making process. For example, do I need creamed butter to achieve that texture or can I do without ?
To be clear I'm not looking for a cookie recipe, more like an analysis of how they come together. But if you have a recipe of a savory "oatmeal galette" or similar, I'll gladly take it. Thanks for your answers.
Best Answer
There are several ingredients and procedures that work together to determine the structure and texture of a cookie. At the end of this recipe on ChefSteps, there is a very detailed explanation. I am sure it is possible to make a savory version, you are just going to have to be creative in your approach. If you search their site, they also have tips for making gluten free cookies more "cookie-like." You might explore the use of different sugars, which have differing levels of sweetness. You can shop Modernist Pantry, for example, as an online source of these ingredients.
In direct response to your question, and according to the information in the link I provided, the following ingredients contribute to the texture of a cookie: sugars, butter (its temperature...and how they are mixed), liquid-to-flour ratio, temperature of the dough when it is baked, and whether or not you choose to compact them after baking...so, there are a lot of variables that you will need to experiment with.
Alternately, for savory applications, you could use a tuille.
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Why are my oatmeal cookies chewy?
Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies. The brown sugar adds moisture and flavor to the cookies and also makes them chewier. The granulated sugar helps the cookies spread as they bake in the oven.What is the secret to soft chewy cookies?
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.How do I make sure my cookies are chewy?
If you are trying to make your own chewy cookie recipe, replace the white sugar with about 75% the quantity of brown sugar. So, if your cookie recipe asked for 1 cup white sugar, only use \xbe cup packed brown sugar. The cookies will be plenty sweet, spread less and be chewier thanks to the moisture in the brown sugar.How do you keep oatmeal cookies soft?
Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.How to Make Soft and Chewy Oatmeal Raisin Cookies - Oatmeal Cookie Recipe
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Answer 2
If you want to askew chewy, bake longer at a lower temperature. That is what I do as I prefer the crispy/crunchy texture.
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