Cranberry Chocolate Chip Oatmeal Cookies Recipe (Dairy-Free) (2024)

FAQs

Why are my homemade oatmeal cookies hard? ›

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.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

As the butter melts, the cookie's structure loosens, so that the water in the dough is able to combine with the baking soda, dissolving it. The baking soda then reacts to the acidic components present in brown sugar, creating gases that cause the cookie to rise.

Oatmeal cranberry cookies by BAKE SHOP contains 160 calories per 39 g serving. This serving contains 6 g of fat, 2 g of protein and 25 g of carbohydrate.

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.

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

Greasy mess: Extra butter means more fat, making the dough greasy and difficult to handle. Spreading like crazy: Cookies lose their shape, spreading thin and flat instead of staying nice and round. Uneven baking: The excess fat can burn easily on the edges while leaving the center undercooked.

*Sometimes, but not always, the natural chlorophyll in sunflower seeds reacts with baking soda, causing a green color inside the cookies after they cool. This is completely harmless! Depending on the recipe you can reduce baking soda by about one third or a splash of lemon juice may help prevent any “greening”.

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.

Regarding using baking soda for gray hair, experts endorse its potential benefits such as controlling pigmentation loss, lightening the strands, and providing texture. It can be used on coarse grey locks to make them smoother too by eliminating product buildup from oils or soaps.

Should I use baking soda or baking powder in 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.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation.

Compared to chocolate chip, peanut butter and sugar cookies, oatmeal cookies are marginally more nutritious. Comparing cookies of similar size, an oatmeal cookie has fewer calories than peanut butter or sugar cookies. Oatmeal cookies contain less fat and more protein, fiber and calcium than the others.

Oatmeal cookies, homemade (2 each - approx 2 5/8" diameter) contains 20.9g total carbs, 20.1g net carbs, 4.7g fat, 1.8g protein, and 131 calories.

Here's what you need to do: Snuggle ¼ slice of bread per dozen cookies into the bottom of the container (use plain white bread, since it won't transmit any flavors). Allow to let sit covered for 24 hours, and replace the bread as needed, every time it starts to get stale.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.

Soften Them Up! The best way to soften up those hard cookies is something you probably already have in your kitchen… bread! That's right, a piece of fresh bread will make those tough treats soft and chewy.

Just wrap a cookie or two in a damp paper towel and then put them in the microwave for about 10 to 15 seconds. The moisture from the paper towel should soften the cookies right up. So if you wonder how to soften hard cookies quickly? Microwave is the way!