How do you make soft cookies?

Big Soft Ginger Cookies 3/4 cup butter (no substitutes), softened 1 cup sugar 1 egg 1/4 cup molasses 2 1/4 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt Additional sugar DIRECTIONS In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture. Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until puffy and lightly browned. Remove to wire racks to cool.

dont bake them as long

If you like soft oatmeal cookies, rather than crisp, try these. Place the oven rack in the top third of the oven and preheat the oven to 350 degrees. Lightly grease 2 baking sheets (grease even nonstick). Sift, stir or whisk together and then set aside: 1/4 tsp. salt, 1/2 tsp. baking soda, 1 tsp. ground cinnamon. In a large bowl, cream together: 1/3 c. granulated sugar, 1/3 cup brown sugar, 1/2 cup Crisco, 1/4 cup butter, softened. Add, in this order, blending well after each: 1 lg. egg, 1 1/2 c. old-fashioned oatmeal, uncooked, 1 cup flour, 1/2 tsp. vanilla. Next, add 1/2 reserved dry ingredients, 2 tbsp. milk, remaining dry ingredients, 2/3 c.chopped raisins, 1/2 c. chopped walnuts. Drop by rounded teaspoonfuls onto baking sheets, leaving 2 inches between cookies so they can spread. Bake at 350 degrees for 10 to 12 minutes, or until very lightly browned. Cool on wire racks.

Have you tried baking them for less time than the instructions tell you? My oven gets hotter than most so I usually don't bake stuff for as long as the instructions tell me.

Any recipe that uses flour in it, you can add 1/4 cup to 1/2 cup extra flour for a softer, chewier cookie. I hate hard, crispy cookies and use this technique all the time!

you under cook them just a minute, try it and let them sit longer befoe you eat them they stay soft for days

My friends who bake a lot often talk about putting pudding in their cookies to make them soft. I'm not sure of the exact recipe you'd use, but I'm sure you could rustle one up online somewhere.