Oatmeal cookie help.

**Squidge** · 01-28-2011, 07:49 PM

I have a recurring issue with baking oatmeal cookies (or any 'chewy' cookie, in fact). The underside of these cookies occasionally seem slightly underdone, as though they are - in parts - still a little wet, even after they have cooled. Is this just a case of me taking them out of the oven too soon?

I follow the temperature guidelines of any recipe I follow, I preheat the oven appropriately and stick to the recommended timings and often I leave them in longer if I fear they will have this uncooked rawness. I can't quite figure out what I am doing wrong

. If anyone could help me work this out I would be forever grateful!

**krbshappy71** · 01-28-2011, 07:57 PM

Originally Posted by Squidge

I have a recurring issue with baking oatmeal cookies (or any 'chewy' cookie, in fact). The underside of these cookies occasionally seem slightly underdone, as though they are - in parts - still a little wet, even after they have cooled. Is this just a case of me taking them out of the oven too soon?

I follow the temperature guidelines of any recipe I follow, I preheat the oven appropriately and stick to the recommended timings and often I leave them in longer if I fear they will have this uncooked rawness. I can't quite figure out what I am doing wrong

. If anyone could help me work this out I would be forever grateful!

I have not seen this myself, but my initial thought is not enough flour. Even though you are following a recipe, sometimes you have to adjust the recipe to fit your own household. Oven temps vary, humidity and altitudes vary, etc. Keep playing with the recipe and times.

I liked the suggestions on this site: Troubleshooting Your Cookie Problems - Good Housekeeping

**ladytoysdream** · 01-28-2011, 08:07 PM

What kind of cookie sheet are you using ?

**Squidge** · 01-28-2011, 08:09 PM

Thanks for the advice

I'm relatively new to baking so I don't yet have a 'feel' for when the dough is ready depending on what the finished product is meant to be like. It may just be a case of trial and error for me, I suppose!

I have also considered investing in an oven thermometer to see if my oven isn't perhaps a little warmer than my dial indicates. Maybe that would help?

**Squidge** · 01-28-2011, 08:11 PM

Originally Posted by ladytoysdream

What kind of cookie sheet are you using ?

I use a baking tray/dish with non-stick greaseproof/baking paper. There is never an issue with sugar cookie type recipes, I only get this with 'chewy' ones, particularly oatmeal.

**ladytoysdream** · 01-28-2011, 08:43 PM

Are you going to share the recipe ?
I like oatmeal cookies

**Squidge** · 01-28-2011, 08:51 PM

Aw, they are really good!

I followed this exactly:

Oatmeal Raisin Cookies Recipe | Simply Recipes

I think you could get away with 1/2 tsp salt rather than a full one and I'm sure some people would prefer to do without the nutmeg flavour (not me!), but I think the cookie is yummy

They come out with little bubbly holes for me which made me think there was something funky about my oven temperature, but by looks of the photo they are meant to be like that. I recommend you give them a bash if you enjoy oatmeal

ETA: They are kinda crispy and chewy at the same time. I think I've ate about 20 already.

**krbshappy71** · 01-28-2011, 09:03 PM

Have you tried it without the paper? I don't use baking paper.

**ladytoysdream** · 01-28-2011, 09:04 PM

Recipe is now in my email folder copied and pasted

Going to print off a copy tomorrow and try it.

I don't put salt in a lot of recipes.

The raisins....do you put in as is ? Sometimes I presoak them for certain recipes.

And the oatmeal ...
"rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)" from the recipe list.
I have the quick and the old fashioned here both.
Which did you use ?

**ladytoysdream** · 01-28-2011, 09:07 PM

Another thing I just thought of....
do you let the eggs warm up a little bit first ?
I was reading somewhere and for some recipes, cold eggs straight from the frig are not a good idea...one thing it affects is yeast in recipes.

**Squidge** · 01-28-2011, 09:19 PM

Hmmm

the eggs had been sitting at room temperature for a good bit of time, so I don't think that's it.

I just baked another 4 cookies from the dough as an experiment and left them in the oven for 15 minutes. They are even more 'wet' looking than the ones before! Even on top this time.

It could be I have made them too thick maybe? I'm beginning to think krbshappy71 might be on to something with there not being enough flour in the dough. I have plenty left over so I could add some and see if that helps tomorrow. I'm just not sure exactly how much more

Thanks for the help with this.

**Squidge** · 01-28-2011, 09:33 PM

Originally Posted by ladytoysdream

Recipe is now in my email folder copied and pasted

Going to print off a copy tomorrow and try it.

I don't put salt in a lot of recipes.

The raisins....do you put in as is ? Sometimes I presoak them for certain recipes.

And the oatmeal ...
"rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)" from the recipe list.
I have the quick and the old fashioned here both.
Which did you use ?

Yeah, I find salt can be a little overpowering so I err on the side of caution with it.

I just bunged the raisins in without soaking them first. Impatience on my part.

They didn't seem tough though, so I figured they'd be okay? Someone on that site suggested soaking them in the vanilla and the eggs which I'd definitely like to try next time and see what difference there is.

I went for the quick oats since it's all we had in the house. Tastes pretty good!

In fact, I just ate one of the 'wetter' looking ones and they are still lovely..I think I might be addicted to them...

**Brat** · 01-29-2011, 08:31 AM

I am not a good baker but I have found any time I use raisins or even fresh apples I put them in flour and coat them good before I put them in..There is a lot of moisture really in both of them. I use about a cup to a large box of raisins.

**Squidge** · 01-29-2011, 09:32 AM

Thanks for the tip, Brat. I'll try that next time I'm cooking with raisins or apples!

**druthb00** · 01-29-2011, 06:32 PM

I've been baking oatmeal raisin cookies with my mom my entire life and yet for some reason, I ended up accidently buying (and then using, because I didn't feel like going back to the store lol...) the quick oats. I had the problem you're describing now. The texture is just not the same as using regular oats, they're gooey and just don't set up right. Oh, and they ended up with bubbles while cooking. Try regular oats and I bet you won't have a problem.