On Sun, 3 Jun 2012 11:32:33 -0700 (PDT), "
> wrote:

>On Jun 3, 2:19*pm, Roy > wrote:
>> With conventional recipes I can get crisp and I can get crumbly cookies
>> but I want "chewy".
>>
>> What do I increase or decrease to get the desired results?
>>
>> The last ones I made were made with butter and they tasted great but crumbled
>> terribly. Before that I used margarine and they were too crisp.
>>
>> This cookin' business sure ain't easy for us old bachelors.
>
>Are you using all brown sugar in them? Brown sugar makes a chewier
>cookie. Also, don't overbake them if you want them to be chewy.
>Oatmeal cookies can also get crumbly if you put too much oatmeal in
>them.

I hadn't noticed that my 'soft and chewy' does have a bit more brown
sugar than my crispy recipe. My wife likes them dry and crunchy
with nuts and no raisins. I like soft and chewy- no nuts, and lots
of raisins. so oatmeal cookies always end up a 2 batch recipe.

I use Yankee magazine's recipe for the crispy ones-- drop the raisins
and add nuts;
http://www.yankeemagazine.com/recipe...n-cookies/1180


My soft ones are here-
http://www.yankeemagazine.com/recipe...n-cookies/1180

Differences---
Crispy uses 1.5 cups white sugar and 1/2 cup brown.
Soft uses a cup of each sugar.
crispy uses 2 1/2 cups flour- soft uses 1
crispy uses 2 cups oats- soft uses 3
crispy uses 1 tsp baking powder- soft 0
Baking soda the same
butter the same

Forming is the same-- but I've long thought that the biggest
difference is that the crispy ones are baked for20-22 minutes at 350--
and the soft ones at 375 for 8-10.

Now I'm going to have to make these again soon-- I hadn't thought
about them for a while.

Jim