A portion of liquid sugars will help. So will higher protein flours that absorb more moisture. Bread flour can work, if your method minimizes gluten formation. I make chocolate chip cookies with a significant portion of oat flour, which is high-protein and non gluten-forming. Even without a liquid sugar component, and with tons of butter, these stay soft and chewy almost indefinitely.
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A portion of liquid sugars will help. So will higher protein flours that absorb more moisture. Bread flour can work, if your method minimizes gluten formation. I make chocolate chip cookies with a significant portion of oat flour, which is high-protein and non gluten-forming. Even without a liquid sugar component, and with tons of butter, these stay soft and chewy almost indefinitely.
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