In article >,
"Ed Thomas" > wrote:

> I'm an enthusiastic cookie baker, but I only am able to make crunchy,
> crisp cookies and suspect this is due to the baking time. I prefer soft
> cookies. When I follow a recipe, and the timer signals, I find the cookies
> seem undercooked, so I add 3-5 minutes to the time. I let them sit for a
> minute or so on the cookie sheet before removing them.
>
> And when they cool, they are crisp. What should I be doing to bake soft
> cookies?

If cookies look done when in the oven, they're overbaked. They should
still be a little soft when you take them out--the edges should be
browned and set, but the centers still soft. They'll set as they cool.

Also, double check your oven temperature with a good oven thermometer.
Many ovens don't really go to the temperature they're set to. Your oven
may be too hot.

Use brown sugar--or part brown sugar--instead of white (the molasses in
the brown sugar holds moisture).

Use some butter-flavored shortening. Since shortening has a higher
melting point than butter, the cookies spread less, creating a softer,
thicker cookie. When substituting, keep in mind that shortening has more
fat and less moisture than butter, so you may need to add a little more
liquid. Shortening is 100% fat, while butter is about 80%, and about 15%
water.

If you chill the dough before baking, it'll also spread less, making the
cookie puffier and softer.

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