What part of oatmeal cookies are making them soft / chewy?

penguin_pam

I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be coming from another ingredient, or a specific ingredient interaction during the cookie making process. For example, do I need creamed butter to achieve that texture or can I do without ? To be clear I'm not looking for a cookie recipe, more like an...

Originally asked by allad on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

There are several ingredients and procedures that work together to determine the structure and texture of a cookie. At the end of this recipe on ChefSteps , there is a very detailed explanation. I am sure it is possible to make a savory version, you are just going to have to be creative in your approach. If you search their site, they also have tips for making gluten free cookies more "cookie-like." You might explore the use of different sugars, which have differing levels of sweetness. You can shop Modernist Pantry, for example, as an online source of these ingredients. In direct response to your question, and according to the information in the link I provided, the following ingredients...

Full answer by moscafj: https://cooking.stackexchange.com/a/100227 (CC BY-SA 4.0).

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