No Bake Oatmeal Raspberry Sandwich Cookies (2024)

FAQs

Why are my no bake oatmeal cookies dry? ›

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

(Don't mix too vigorously or too long – follow recipe directions.) Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon.

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

Here's how to tell when oatmeal cookies are done: The center isn't wet or jiggly anymore. The edges are golden brown and slightly cracked. The cookie is firmly set with a firm, but not rock-hard, appearance.

Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.

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.

Rest the Dough A secret baker's trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your baked cookies chewy.

If you want to moisten the cookies that you've already made, put a slice of bread in the jar with the cookies. The cookies will absorb the moisture in the bread. If the cookies have been baked (cookie=recipe completed), not much to make them non-dry.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough. Generally bake around 13-15min at 180C for a crispy cookie.

How do you keep oatmeal cookies from getting hard? ›

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

An oven that hasn't reached the correct baking temperature causes the fat in the dough to melt before the cookie bakes through. As a result, cookies spread too much. Heat the oven for at least 10 minutes. A good rule of thumb is to turn the oven on just before you begin measuring ingredients.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

The best oatmeal cookies, like the kind we're sharing here, are soft and chewy through the center with crispy edges.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies, cakes or breads in the refrigerator will dry them out.

Moisture is a key factor in baking. When we bake cookies, the heat of the oven turns the water content in the dough to steam, and it evaporates, which dries out the cookie dough. Too little water and it evaporates too soon, and this makes your cookie dough too dry.

If your baked oats turn out dry or overcooked, it may be because you baked them for too long or at too high of a temperature. To prevent this, reduce the baking time or temperature and ensure that your oven is calibrated correctly. You can also try adding a bit more liquid to the oat mixture before baking.