Oatmeal Cookie Help

Tayrusso

I don't usually post on this board, but I've been testing different oatmeal cookie recipes and had a question about texture.  I prefer my cookies to be thick, chewy, and fluffy.  And the recipe that I used last night resulted in flat, oily, crispy cookies; the edges browned and cooked much quicker than the centers.  The recipe called for 1 C butter, 1 3/4 C flour, 1 1/2 C brown sugar, and 1/2 C of granulated sugar.

This morning I found two more recipes to try, one recipe has less flour and the other has slightly less butter and brown sugar than the recipe I made last night.  Which recipe would you try first in order to get the thicker, chewier cookie?  Thanks for your help! 

bensbaby116

I'm not sure because I don't usually make oatmeal cookies, but my gut tells me that less butter and brown sugar would at least help them be thicker and spread out less. Let us know how they turn out!

Magdala9

For a chewier cookie, use softened butter to make the dough.  Once the dough is put together, refrigerate the dough for 30 to 60 minutes before rolling and baking. 

Avoid softening the butter in the microwave as that can result in an oilier-tasting final cookie

SymphonyGirl

Flat cookies often happen when your butter is too soft.  So, if yours was pretty soft, maybe try the same recipe with firmer butter.  If you are trying one of the new recipes, I think maybe the less butter/sugar recipe would be better. 

Jerem2911

This is H's favorite oatmeal cookie - except I don't soak the raisins first. 

http://bakingblonde.wordpress.com/2008/03/15/a-vanishing-act/