help with Oatmeal raisin Cookies

jordylass · 2 November 2009 at 8:46AM

I ate the best version of these I;ve ever tasted from Walmart in Orlando and have been on a quest to replicate them ever since.
Every weekend I tweak and play with the recipe, luckily the results are all great so it's no hardship, but they have a very cakey texture and I want them to be chewy.

This is the last recipe I used and it's very good but still cakey. I;ve looked at tips online and now take them out of the oven slightly before they are done, only use brown sugar etc, any help with getting a chewy cooking much appreciated.

Jem8472 · 2 November 2009 at 10:35AM

my wife likes making flapjack and to be honest its not really much different from a oatmeal cookie. But they are always nice and chewy as they should be! But the only thing I think of is to try taking some of the sugar out and using golden syrup. I think thats the thing that helps the flapjack be chewy. Good luck!

jordylass · 2 November 2009 at 6:29PM

Thanks I;ll give that a go.

Gingernutmeg · 2 November 2009 at 6:42PM

I'd imagine that a cookie from Walmart would be full of all sorts of artifical stuff, and lots of corn syrup - it acts as an humectant and basically keeps the cookie gooey. As Jem suggested golden syrup instead of some of the sugar would help (as you can't get easily corn syrup in the UK) or you could maybe try adding some liquid glucose? Beyond that, it's mainly trial and error. Undercooking cookies is the best way I've found of keeping them gooey. You could also maybe try freezing balls of dough and cooking them from frozen - I once worked in a bakery that did Millies style cookies and they were all bought in frozen, and cooked that way. It kept the middles really gooey.