Ask Lisa: Dry no-bakes likely the result of overcooking (2024)

FAQs

Ask Lisa: Dry no-bakes likely the result of overcooking? ›

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

Likely, you didn't boil the mixture long enough. You want the butter, milk, sugar, and cocoa mixture to boil for 2-3 full minutes and reach between 190°F-200°F. If you don't boil them for long enough, they will turn out gooey and will not set.

Cookies that are liquidy, sticky, or won't set: You probably didn't boil your mixture long enough.

Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.

How do you fix no bake cookies that didn't set up? If they don't set, try placing them back in your pan and reheating them, bringing them to a boil until they reach 230°F.

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in. When it comes to candy, the longer it is cooked, the drier and harder it becomes.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

To soften baked cookies that are too dry, you can add a slice of bread to the airtight container where you're storing the cookies. The moisture from the bread will give the cookies a softer texture. Or you can just pop the cookies in the microwave for 4-5 seconds until their texture softens a bit.

My first thought is that if they are too dry, you are cooking them too long. Try cutting back 3 or 4 minutes on your cooking time OR lowering the oven temperature. If that doesn't work, you might try adding 1/2 cup of unsweetened applesauce (like one of those little cups you buy for snacks at the grocer's).

Watch for cookies that still have a doughy or unbaked look. Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside.

Can you freeze no bake? ›

Yes, no-bake cookies freeze well. Flash freeze them for a few hours or up to overnight, then transfer them to a freezer-safe container and freeze for up to six months. Thaw in the refrigerator overnight.

The peanut butter is used for flavor and to help thicken the no-bake cookies and make them creamy. It's an essential ingredient. However, you can change up the type of peanut butter used and go for almond or cashew butter if preferred.

There are several ways you can thicken cookie dough without adding flour: Add more butter: Adding more butter to the dough can help thicken it and give it a softer, more tender texture. Just be sure to incorporate the butter evenly throughout the dough.

If you incorporate too much milk, eggs, or another liquid, you can add a proportionate amount of the dry ingredients to the cookie dough to account for the excess liquid. Chill the dough. If the butter became too soft during the mixing process, it can sometimes result in a thin cookie dough.

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.