Pennyhal

I want to make some chocolate cookies that stay soft and chewy instead of getting hard after a day. I have a coupleof recipes that I like, but the next day they are crunchy instead of soft. Does anyone have a favorite recipe that keeps the cookies chewy?

SuzzyQ

Welcome to my world... I usually store cookies that are supposed to stay soft with a crust of bread

Christine-

Storing with a piece of bread is what I do as well. It even works if you have cookies that are already hardened. Store them overnight with a piece of bread and they'll be soft again.

quiltingcandy

When I was a kid we used to make a chocolate drop cookie that tasted like chocolate cake. It was absolutely fabulous, not sure where the recipe is. My kids were not into baking, and I didn't need the calories so it has been well over 35 years since I made it. (My DH liked chocolate chip cookies.) Time to go look!

Cotton Mama

I've made this recipe several times, and everybody loved them!
http://allrecipes.com/recipe/9861/ch...e-crinkles-ii/

tesspug

Quick and soft. One box chocolate cake mix, one egg, one container Cool Whip. Powdered sugar to coat.

• Combine cake mix, Cool Whip and egg in a large bowl. Stir with a wooden spoon until well combined. ...
• Place powdered sugar in a small bowl. Drop cookie batter into the sugar by the spoonful. ...
• Bake in a preheated 350 degree oven for 10-12 minutes.

You can use any flavor cake mix. DH is fond of lemon.

heronlady

Here's a never fail, easy peasy one that everyone in our house likes.

Cake Mix Cookies

1 Box Devils Food Cake Mix (dry)
1/2 cup vegetable or canola oil (I use a scant 1/2 cup)
2 Eggs
1/2 cup (or up to 1 cup) chocolate chips
Chopped nuts (optional)

Combine dry cake mix, eggs and oil in bowl. Mix with spoon or hand mixer until blended (batter will be stiff). Add the chocolate chips and nuts if desired. Bake at 325 degrees for 11-12 minutes. Cool 1 minute & remove to cooling rack.
(I use parchment paper when I bake cookies and the bottoms bake just right. These stay moist for about three days, then like any cookie, they start to dry.)
You can make this recipe with just about any flavor cake mix. I've tried spice and lemon, and I think strawberry and funfetti would be really good, too. One of these days I'll get around to trying them.

JustAbitCrazy

I found that chocolate chip cookies made with butter are soft, those made with Crisco instead of butter are hard.

tessagin

I saw where M&Ms are coming out with caramel fillings. I also like JustAbitCrazy use butter instead of Crisco when I bake cookies. If you're worried about the salt content, you can get unsalted butter. The caramel M&Ms may already be out for all I know.

kittiebug

The box devils cake mix works great I use canola oil. if you use butter they will be crunchy .