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Why did my cookies become
so moist after a day or so?
Q: I am involved in a cookie exchange this year. I
decided to make apple cider cookies, however I noticed after
about a day the cookies became very moist. Is this normal texture
for these type of cookies or am I doing something wrong. I used
eggs instead of egg beaters would this have made the moistness
occur?
A: The egg beaters had nothing to do with the increased
moistness of the cookies, it was the apples. Anytime fruit, especially
fresh or canned fruit, is used in baked foods, the fruit adds
moisture resulting in moist, softer-textured baked goods. Plus,
when stored in airtight container, baked foods that contain fruit
will soften even more over time. (Ever notice how the crust on
a fruit pie is nice a crisp on the first day, but the next day
is soft if stored in a covered container?)
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