I am using the vanishing oatmeal cookie recipe on the container of Quaker  oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or softer cookie. It calls for two eggs - would reducing the eggs to one make them more chewy? I'm not experienced in making adjustments to recipes so I'm not sure if the eggs are the problem. I thought they might be the problem because I really loved the results I got from a sugar cookie recipe that only had one egg.  The full ingredients list is:     1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened   3/4 Cup(s) firmly packed brown sugar   1/2 Cup(s) granulated sugar   2 Eggs   1 Teaspoon(s) vanilla   1-1/2 Cup(s) all-purpose flour   1 Teaspoon(s) Baking Soda   1 Teaspoon(s) ground cinnamon   1/2 Teaspoon(s) salt (optional)   3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)   1 Cup(s) raisins  
More crunchy without eggs to moisten.   Another factor is how long the mixture sits to absorb the liquid egg before baking. Longer = chewier  I use molasses and white sugar in place of the brown sugar and that also makes them more tender less crunchy.  Also adding 1/2c more oats to recipe will be chewier if they aren't over Baked/dry. 