Eggnog Oatmeal Cookies {Oatmeal Recipes} (2024)

FAQs

What happens if you put too much butter in oatmeal cookies? ›

Butter is an emulsifier and it makes cookies tender. It also adds in the crispy-around-the-edges element. Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly.

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.

The best oatmeal cookies, like the kind we're sharing here, are soft and chewy through the center with crispy edges. They're studded with plenty of old-fashioned whole rolled oats and plump, sweet raisins.

Check package to make sure what you used contained at least 70% fat. A spread with less fat, diet "margarines" or spreads in tubs contain have too much water. The water creates steam, causing the cookies to puff.

Adjust leavening agents: Baking powder and baking soda are responsible for the rise and structure of cookies. If your cookies are too flat, try slightly increasing these leavening agents. Conversely, if your cookies are overly puffy and then collapse into flatness, it could be due to using too much leavening agent.

Too much sugar and not enough flour could lead to flat cookies. If your cookie recipe calls for a high ratio of white sugar, it's likely that your cookies will turn out flat. A great way to prevent this is by using a mix of white and brown sugar instead.

Chilling the dough also improves the way your cookies taste. "In terms of flavor, you'll notice more depth of flavor from the vanilla and the sugar will taste sweeter," says Haught Brown. "In terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center."

Chewy cookies

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Add more liquid ingredients in small amounts. Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.

First, we substituted baking powder for baking soda. The baking powder gave the dough more lift, which in turn made the cookies less dense and a bit chewier. Second, we eliminated the cinnamon recommended not only in the Quaker Oats recipe but in lots of other recipes.

Can I use quick oats instead of rolled oats for cookies? ›

For baking, regular rolled oats and quick cooking are usually interchangeable in a recipe. If your recipe calls for quick-cooking oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times.

Butter: Creamed, Melted, or Browned? Butter doesn't affect just the flavour of your cookies, it has a major impact on their texture and structure, too. When you cream butter and sugar together, you incorporate air into the batter, which will leaven the cookies as they bake, leading to cakier, fluffier 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.

An oven that hasn't reached the correct baking temperature causes the fat in the dough to melt before the cookie bakes through. As a result, cookies spread too much. Heat the oven for at least 10 minutes. A good rule of thumb is to turn the oven on just before you begin measuring ingredients.

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.

Butter doesn't affect just the flavour of your cookies, it has a major impact on their texture and structure, too. When you cream butter and sugar together, you incorporate air into the batter, which will leaven the cookies as they bake, leading to cakier, fluffier cookies.

Increased Cholesterol Levels

Consuming too much butter can raise your cholesterol levels, specifically LDL cholesterol (often referred to as 'bad' cholesterol), according to Harvard TH Chan School of Public Health.