My Cookies Are Falling Apart =(

Baking By AKA_cupcakeshoppe Updated 30 Jul 2008 , 6:01am by AKA_cupcakeshoppe

AKA_cupcakeshoppe Posted 30 Jul 2008 , 5:23am
post #1 of 5

i found this recipe for white chocolate, apricot, oatmeal cookies and i'm baking right now. the first batch came out and after letting it rest for 1 minute as the recipe suggested, i transfered it to a cooling tray but the cookies are too soft and they're falling apart.

if i let them cool some more will they eventually get "stronger" so they don't fall apart when eating? they taste amazing though.

please help. i have another batch in the oven ATM

4 replies
MaisieBake Posted 30 Jul 2008 , 5:32am
post #2 of 5

Yes, let them sit to set up longer.

Are you sure they're baked fully?

AKA_cupcakeshoppe Posted 30 Jul 2008 , 5:45am
post #3 of 5

Thanks for responding icon_smile.gif

well they're brown in the edges. should i let them stay on the cookie sheet longer?

maybe i should tweak the recipe a bit.

any suggestions?


1 1/2 sticks (3/4 cup) salted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

2 1/2 cups rolled oats

1 2/3 cup coarsely chopped white chocolate

1/2 cup chopped dried apricots


Large bowl

Cookie sheets


Step 1: Preheat oven to 375 degrees F.

Step 2: In a large bowl, with an electric mixer set on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add egg; beat well.

Step 4: Add flour and baking soda; beat until well blended.

Step 5: Stir in oats, white chocolate pieces, and dried apricots.

Step 6: Drop by teaspoons 2 inches apart onto ungreased cookie sheets.

Step 7: Bake for 8-10 minutes, or until lightly browned; do not overbake. Let cookies set for 1 minute before transferring to a cooling surface.

Makes 36 cookies.

MaisieBake Posted 30 Jul 2008 , 5:58am
post #4 of 5

Too late for me to diagnose recipes. icon_wink.gif But brown on the edges sounds right.

Let them cool on the cookie sheets longer.

Or, if you're baking on parchment (and this is one really good reason to consider it), slide the parchment from the cookie sheet to a cooling rack. If you're careful nothing will break because nothing will have a chance to get bent even if it's still soft.

AKA_cupcakeshoppe Posted 30 Jul 2008 , 6:01am
post #5 of 5

i have let them cool for about 15 minutes now they are getting somewhat sturdier but still quite soft like if i lift one it would droop and eventually tear up.

maybe i should have made them smaller too? oh well. any suggestions on the recipe for next time. i will make them these again as they are so yummy. icon_smile.gif

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