How do I bake moist and soft cookies ?
Couple of things to keep in mind. White sugar makes crunchy cookies and brown sugar makes soft cookies. Cookies with things like applesauce in them are moist. The fat in the recipe makes the difference of a cookie that mounds or go flat – the more butter, the flatter the cookie. Here’s a recipe for a very very moist cookie that stays that way, AND it has a lot of flavor. PUMPKIN COOKIES 1 1/2 c brown sugar 1/2 c (1 stick) butter 2 eggs – beaten 1 3/4 c pumpkin 2 3/4 c flour 1 T baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1/4 tsp ginger 1 c raisins 1 c pecans Put raisins in a pan and cover with water. Bring to a boil and let steep for 5 minutes. Drain. Mix sugar, butter, eggs and pumpkin. Sift dry ingredients and add to pumpkin mixture. Add raisins and nuts. Bake in a preheated 400ยบ oven for 12-15 minutes until lightly browned. Cookies may be iced when cool with thin butter icing. Enjoy!
