I thought that with the holidays fast approaching, this would be the perfect time to share my tips for baking soft, chewy cookies. If you’re a crunchy-cookie lover, this isn’t the post for you. However, if you’re like me and love soft, chewy cookies, read on.
It took me years to figure out how to make cookies that stay soft and chewy. Finally, I perfected the technique with my favorite peanut butter cookie recipe. The only alterations I make to the recipe are that I use self-rising flour and leave out the salt and baking soda, and I don’t use coconut flakes.
The keys to baking soft, chewy cookies:
1. You have to use an AirBake pan. I burn the bottoms of the cookies every time, if I don’t use the AirBake pans, even if I’m watching them closely. You will have to add cooking time. I usually bake the cookies at 350 degrees (F), rather than 375 and I add two minutes. I usually turn the pans around at the end of the first baking time and add an additional two minutes.
2. Take the cookies out before they look done. The cookies usually still look a little doughy when I take them out, but they continue to bake a bit after you remove them from the oven. I let them sit on the cookie sheet for 2-3 minutes (but no longer or they’ll stick) after removing them from the oven.
So, there you have my favorite recipe (I also love the Toll House recipe for chocolate chips that is found on the back of the bag…oh, and don’t even get me started on cookies made with Heath chips. YUM!) and my tips for making soft, chewy cookies.
If you have a favorite cookie recipe, I’d love to hear it.