Q&A: How do you make cookies that stay soft?

Question by mel: How do you make cookies that stay soft?
Seems when I bake the cookies are soft for such a short time, I would like to know if there is an additive maybe they put in SOFT cookies?

Best answer:

Answer by nmlcrackers
put them away while theyre still warm and don’t cook them as long.

Add your own answer in the comments!

Posted by in Other Cookies and tagged with cookies, SOFT, stay | Trackback
  1. jjjjjjjjj says:

    Replace a little of the sugar in the recipe with corn syrup. That’s the secret.

    Additional: Substituting a small part of the sugar for corn syrup is what the cookie manufacturers do to make the chewy cookies they have on the market.

    Additional2: People who say to place a piece of bread (if it’s white bread) are correct, but there are two setbacks to doing this. This first is that they will only stay soft for a limited time once they are removed from the bread. The second is that you waste a piece of bread.

  2. Pamela W says:


  3. Chick-a-Dee says:

    OOH! After you have your cookies baked and placed in a storage container, place a slice of bread in there with them. For some reason, the slice of bread becomes hard and keeps your cookies soft.

  4. Joshua B says:

    A good way to keep them soft, AND save on sugars: substitute apple sauce for the sugar, it’ll keep them soft, yet sweet, and the sugar level on them is much lower than if you use straight sugar, plus you don’t get a apple flavor at all.

  5. Evan L says:

    When they are all cooked and in a container keep a peice of bread in them….it really works trust me.

  6. emilybarrington says:

    I always take my cookies out a few minutes before recommended, and they are very soft and delicious.

  7. ♥Diana♥ says:

    i usually let them cool for like 20 minutes then immediately put them in a sandwich bag. and just leave them on the counter, but if that dosent work, you can always microwave the cookie for like 10 seconds before you eat it and then its soft…

  8. mairzydoatz says:

    If you store your cookies in a cookie jar or Tupperware kind of container, try putting a small slice of fresh bread in on top of the cookies. The cookies will absorb the bread’s moisture.

  9. Question Asker says:

    try replacing the white sugar with brown sugar, the molasses in the brown sugar tends to soften up a cookie. You also may try replacing half of the oil or butter with applesauce, this also makes it a tad more healthy.

    another option is to pull back on the bake time. often cookies don’t look done and they are.

  10. doclakewrite says:

    replace half the butter or marj with oil…
    something that is not solid at room temp

  11. James N says:

    I agree with the corn syrup answer, but don’t replace any sugar with the syrup, just add it – the sugar is necessary for the structure of the cookie – it helps by solidifying the gluten. If you remove any sugar, you’re gonna end up with a cookie that doesn’t hold together. Also, try slightly underbaking the cookies – they will continue to bake for 1 minute after you remove them from the oven – then they will be perfect. If you bake them til done in the oven, they will overbake when u take them out.

  12. wigandw says:

    Ultimate Chocolate Chip Cookies

    Preparation time: 30 to 35 minutes
    Baking time: 8 to 13 minutes/baking sheet
    About 3 dozen cookies
    1-1/4 cups firmly packed light brown sugar
    3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
    2 tablespoons milk
    1 tablespoon vanilla extract
    1 egg
    1-3/4 cups all-purpose flour
    1 teaspoon salt
    3/4 teaspoon baking soda
    1 cup (6-ounce package) semi-sweet chocolate chips
    1 cup pecan pieces (optional)*

    Heat oven to 375ºF. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
    Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.
    Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
    Bake one baking sheet at a time at 375ºF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.

    * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

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