How can I make oatmeal cookies softer/more chewy? I am using the vanishing oatmeal cookie recipe on the container of Quaker  oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - would reducing the eggs to one make them more chewy? I'm not experienced in making adjustments to recipes so I'm not sure if the eggs are the problem. I thought they might be the problem because I really loved the results I got from a sugar cookie recipe that only had one egg.

The full ingredients list is:


  1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
  3/4 Cup(s) firmly packed brown sugar
  1/2 Cup(s) granulated sugar
  2 Eggs
  1 Teaspoon(s) vanilla
  1-1/2 Cup(s) all-purpose flour
  1 Teaspoon(s) Baking Soda
  1 Teaspoon(s) ground cinnamon
  1/2 Teaspoon(s) salt (optional)
  3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  1 Cup(s) raisins
More crunchy without eggs to moisten. 

Another factor is how long the mixture sits to absorb the liquid egg before baking. Longer = chewier

I use molasses and white sugar in place of the brown sugar and that also makes them more tender less crunchy.

Also adding 1/2c more oats to recipe will be chewier if they aren't over Baked/dry.