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Oatmeal cookie help.

1829 Views 24 Replies 7 Participants Last post 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? :dunce:

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! :)
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What kind of cookie sheet are you using ?
Are you going to share the recipe ?
I like oatmeal cookies :)
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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 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 ?
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 thing it affects is yeast in recipes.
I made a 1/2 batch today of the oatmeal cookies.
Ended up with 20 cookies. I did use the quick oats and no problem. However they were the next to last ingredient to go in. I put the flour in last. I also used real butter.
I did preheat the oven but only for a few minutes. I was timing them and left them in 16 minutes. I should have had them out quicker. Maybe. I do like how they came out. Bottoms were medium brown in color and taste real good.
My brown sugar was a bit lumpy and hard so I had fun with that. I used the raisins straight from the box.

I think the regular oatmeal would be better also. But I had the quick oats open already. I also used baking powder instead of the baking soda. And no salt.
Well you are either a perfectionist or you plan to sell them....which is it ? :)
Another variable I thought of , might be your elevation.

I use a shiny cookie sheet. I think it is a air one. Like a double thickness one. I have 2 of these. Cookies do better on them than dull cookie sheets. I don't know the name of them. I did look on the bottom. I bought these both used at garage sales.
Well I made another half batch today of the oatmeal cookies.
Used a old recipe but it was identical to the one I got online. Said not to grease the cookie sheets. SIGH.
Next batch I greased them :)
But what bothered me was that I used margerine in this batch. They turned out okay but I am NOT impressed. If I make them again, it will be with butter like the first batch I made a few days ago.
Then today, I also made a half batch of peanut butter cookies. Again I used the margerine and not impressed. They do taste okay. Next time I make them it will be with crunchy peanut butter and not smooth. And I goofed and put a extra egg in, and had to put some rice krispies in to take up the moisture.

And the 10 minutes the recipe called for did not work for me. I needed about 14 - 16 minutes. I basically watch them and when I see the center not shiny anymore, I know they are done. The first batch I did 10 minutes, I had to stick them back in the oven. And I did preheat the oven at 350.

I am not a baking perfectionist, but this cookie recipe is going to get way or another ......
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