# Oatmeal cookie rescue

**URL:** <https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [November 23, 2025, 11:32pm UTC](https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077 "2025-11-23T23:32:11Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![hideousidiot](https://avatars.discourse-cdn.com/v4/letter/h/858c86/32.png) [@hideousidiot](https://boards.straightdope.com/u/hideousidiot)\
**Post date:** [November 23, 2025, 11:32pm UTC](https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077/1 "2025-11-23T23:32:11Z")

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I made a batch of oatmeal raisin cookies without a recipe, just threw together eggs, butter, flour etc, and they came out pretty good except the texture is off. They are too crumbly. I have about half the batch of batter I made in the freezer, so I’m thinking I should add some liquid to the mix when I defrost it so it hangs together a bit better. What would you recommend? Another egg? Some milk? Oil?

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**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\
**Post date:** [November 23, 2025, 11:40pm UTC](https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077/2 "2025-11-23T23:40:29Z")

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Rum?

No seriously a bit of oil would maybe fix it.

I’ve never had a failing recipe in the freezer. I generally either lived with my failure or tossed it. Mainly because my failures were always spectacular disasters

That commitment is especially refreshing. Love it.

Yeah, try the oil. How bad could it be?

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**Author:** ![Roderick\_Femm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/roderick_femm/32/14875_2.png) [@Roderick\_Femm](https://boards.straightdope.com/u/Roderick_Femm)\
**Post date:** [November 24, 2025, 12:11am UTC](https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077/3 "2025-11-24T00:11:27Z")

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Extra butter and an egg yolk, so says the AI response under a google search “what makes a moist cookie.” They also recommend using some brown sugar to replace the white sugar, but it’s probably too late for that.

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**Author:** ![hideousidiot](https://avatars.discourse-cdn.com/v4/letter/h/858c86/32.png) [@hideousidiot](https://boards.straightdope.com/u/hideousidiot)\
**Post date:** [November 28, 2025, 11:16pm UTC](https://boards.straightdope.com/t/oatmeal-cookie-rescue/1025077/4 "2025-11-28T23:16:00Z")

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Not too late–I used brown sugar to begin with. And the egg helped, with a little milk mixed in. The revived batch tasted and felt just fine.