Q&A for How to Make Crispy Cookies

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Why aren't my cookies crunchy?

Quynh La
Professional Baker
Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.

Quynh La

Professional Baker

Expert Answer

You didn't press the batter down before sliding them into the oven. Your cookies will end up chewy when you leave the batter as-is.

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Question

How can I make my cookies crunchy?

Community Answer

Adding more butter to your recipe, baking your cookies longer, and letting them cool on the baking sheet will help give you crunchier cookies.

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Question

How do I know when the cookies are ready?

Community Answer

Your cookies should be golden brown when they are ready to be taken out of the oven.

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Question

I noticed that no yeast is mentioned. Why?

Sofia C.

Community Answer

Cookies traditionally don't involve yeast because they are meant to be flat and crispy. Yeast is used mostly in breads and rising pastries to make them fluffy.

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Question

I used tiger nut flour, dates, vanilla extract, oil, and melted coconut oil to do my cookies. They turned out soft instead of crunchy. What did I do wrong?

Community Answer

You have not baked them long enough for them to turn crispy. But at least they aren't burnt.

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Why do my cookies get soft in an airtight container?

Community Answer

The air that's in the airtight container will make them go soft after a few days.

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Question

How does the oatmeal 'cook' in oatmeal cookies when it's added dry and there's no water? Wouldn't it extract moisture from the rest of the cookie, like the flour?

Community Answer

The oats absorb moisture from some of the other ingredients, such as butter or vanilla.

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I made crispy oatmeal cookies, but they turned out flat and soft. Do you have any suggestions?

Caralynn Sweet

Community Answer

Lower your oven temperature and bake them a little longer to get crispier edges.

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I made your crispy oatmeal cookies, but they turned out flat and soft. Do you have any suggestions?

Dejuan Alexander

Community Answer

Bake them for longer than the recipe suggests to dry out the dough. The cooking time will vary depending on your oven, but try adding one-minute intervals until you achieve the desired crispiness.

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What flour should I use to make my cookies crispy?

Frida Zayouna

Community Answer

Unbleached flour is best for crispy cookies because it contains a higher protein content than bleached flour.

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How do I make three-ingredient, crispy, and simple cookies?

Sarah Kay

Community Answer

You need 1 cup of peanut butter, 1 cup of white sugar, and 1 large egg. Preheat the oven to 350 degrees. Mix all the ingredients and form one-inch balls. Use a wet fork to press down in a crisscross pattern. Sprinkle sugar if desired and bake for about 10 minutes. Let them cool on a rack.

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Question

Can I make these cookies with whole wheat flour?

Colette

Top Answerer

Yes! The cookies will have a nuttier flavor and a denser texture than if they were made with all-purpose flour.

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What ingredients cause peanut butter cookies to bend before breaking?

Community Answer

Using soft brown sugar can make cookies chewier and less crunchy. A lower oven temperature can cause them to spread out more, and butter will make a cookie bend more instead of snapping because it binds the ingredients well.

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Question

Should I use unbleached or bleached all-purpose flour for crispy cookies?

Sophartbaker

Community Answer

For crispier cookies with a richer taste, use unbleached flour. Bleached flour typically results in a softer and more tender cookie, though it isn't a make-or-break ingredient.

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