it all depends on the amount of butter
Butter is a primary ingredient in all cookies; it helps to bind all the ingredients together and also ensures that the final cookie will be crumbly, rather than dry, hard and chewy.
Your cookies may be too crumbly because they have too much flour or not enough fat in the recipe. Adjusting the ratio of flour to fat can help make your cookies more moist and less crumbly.
Don't burn them
it feels crumbly
go do it with your mum
To fix crumbly cookies after baking, try adding a little bit of moisture by brushing them with a simple syrup or milk. You can also try placing a slice of bread in the container with the cookies to help them absorb moisture and become softer.
To make soft and chewy oatmeal cookies, use more brown sugar than white sugar in the recipe, add a bit of corn syrup or honey for moisture, and do not overbake the cookies.
To prevent cookies from becoming crumbly, make sure to properly measure ingredients, use room temperature butter, and avoid overmixing the dough. Additionally, chilling the dough before baking can help cookies retain their shape and texture.
Although the secret to the recipe for Milles Cookies is a company secret (the cookies are delivered in-store in frozen batches), it appears that the secret to a chewy-cookie is to use both brown and caster sugar in your recipe. A recipe using oil or melted butter will also make chewy cookies.
they will become more crumbly and or harder
Some delicious ways to enjoy Werther's Chewy Caramels include eating them on their own, adding them to baked goods like cookies or brownies, or melting them to drizzle over ice cream or popcorn.
Cho. Chip cookies are refrigerator cookies.... I recommend to refridgerate the batter before putting them into the oven and after bieing baked (it makes them chewy). :)