Go for big scoops and apply the previous tip to flatten them out. Here are my tips to achieving the best clumps: Your oats need to be a little crowded in the pan so. Don't use small dollops of cookie dough the original 'chocolate cookie crunch' calls for (cause you obviously don't want the crunch). Some of you, like me, love big clumps in your granola.
And last but not least, make your cookies BIG.On top of having the perfect texture, your cookies will look stunning too. Start baking the cookies, then take the tray out as they start rising and slam the tray against the kitchen counter to deflate them, return to the oven and repeat in a couple of minutes.It guarantees your cookies will have the perfect chewy center. Apply the effective and somewhat satisfying pan banging technique from Sarah Kieffer (also known as 'cookie slamming').Better scoop the dough onto the baking sheet and leave it to chill overnight.That way, it is easier to achieve the chew we all chase. Do not overbake! The rule is, 'Your cookies are done before they look done.” Take them out a couple of minutes earlier.
Ease up on the sugar in general, and try mixing both white and brown sugar for some extra moisture. And you might have guessed that moisture content (or rather balance) is the key here. Depending on what texture is your favorite, you might need to pay attention to some specifics.Ĭhewy cookie must be one of the universal favorites.
