Can you use old-fashioned oats instead of quick-cooking oats for cookies?
For baking, regular rolled oats and quick-cooking are usually interchangeable in a recipe. If your recipe calls for quick-cooking oats and you only have old-fashioned rolled oats, pulse the old-fashioned oats in the food processor a few times.
First, quick oats tend to make the cookie softer. Second, it's what I always have in my house. Instant oatmeal also cooks faster (even in cookie form), and in my opinion tastes the same as the rolled oats.
In addition to be heated for a warm breakfast bowl, rolled oats are commonly used in granola bars, cookies, muffins, and other baked goods. Instant oats can be used in place of rolled oats, although the cook time will be much less, and the final dish will not have as much texture.
Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just be aware it will change the texture of the cookies.
Old fashioned oats (rolled oats) provide a chewy, nutty texture and flavor to oatmeal cookies. They are thicker and heartier than quick oats (instant oats).
—J.M., Wauwatosa, Wisconsin Quick-cooking oats and old-fashioned oats are interchangeable, as long as you consider a the differences between the two. Both have been flattened with large rollers, but quick-cooking oats are cut into smaller pieces first.
Steel Cut Oats Made from 100% whole grain oats that are steel cut, rather than rolled, they offer you a hearty texture and a rich, nutty taste. Use in recipes designed for Steel Cut Oats. Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains.
Instant oats are fast to prepare alone but tricky to incorporate into baking. They do not lend the same structure to baked goods as regular oats or quick oats. Use up instant oatmeal packets easily by including them when baking healthful, low-fat cookies.
Instant Oats
They are much finer in texture, and therefore behave more like flour instead of oatmeal in baking. Therefore – they should not be substituted for quick oats or old-fashioned oats in baking.
In terms of your morning bowl of oatmeal, yes, rolled oats and quick oats are interchangeable. However, rolled oats are better for baking and cooking because they retain their texture better than quick oats. This makes them the ideal addition to baked goods like my autumn granola breakfast cookies.
Can I substitute quick oats for old-fashioned oats in apple crisp?
Yes, you can use quick oats to make apple crisp. I prefer using old fashioned oats because I think the texture of the apple crisp topping is better with old fashioned oats.
Quaker® Steel Cut Oats are whole oats that have not been rolled into flakes. Instead, they are cut approximately into thirds. Quick Quaker® Oats are simply cut into slightly smaller pieces so they cook faster. Instant Quaker® Oats are rolled a little bit thinner and cut finer so that they cook very quickly.
1 – Not Enough Fat
The most common reason for dry cookie dough is that there is not enough fat in the dough. Either the recipe itself didn't call for enough fat or it was just measured incorrectly.
Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
Too much flour = crumbly cookies
If you don't want to measure by weight, try sifting your flour first and scooping flour into your measuring cup with a spoon, and don't pack it down into the cup. If all else fails, try reducing the amount of flour in the recipe by 10%.
Old fashioned oats or quick oats work well in this no bake cookie recipe. So feel free to use whatever you have on hand. Store these cookies in an airtight container and store at room temperature for up to a week.
- Measure your ingredients properly. Especially your flour. ...
- Don't over-mix your cookie dough. This is a bigger issue with cakes than it usually is with cookies, but you don't want to beat the heck out of your dough or your butter and sugar. ...
- Chill. ...
- Don't over-bake.
Rolled oats are ok to use but the cookies will be crunchy and harder to chew. If rolled oats is all you have on hand, you can easily make quick oats by processing them in the food processor a few pulses, until coarsely (not finely) ground. Make sure not use instant oats for this recipe.
Regular old fashioned oats hold up better and provide more texture than quick oats. Instant oats aren't recommended for baking, because they disintegrate easily when they're mixed in. Oat bran can be added to baked goods to increase fiber and nutrition.
Quick oats have only one ingredient– oats– and don't usually come in flavored options. The major difference, however, is in the steaming and rolling process of the oats. In essence, instant oats are already cooked, dehydrated oats.
Can you bake Quaker Instant Oatmeal?
Cooking Instructions
In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish. Bake 40 to 45 minutes or until center jiggles slightly.
Mix in the nuts or raisins (if using). Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they're about 1/4 inch thick. Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes.
Bake in an oven preheated to 350 degrees F for approximately 15 minutes for a 2-cup ramekin or mini loaf pan, or 18 minutes for a 1-cup ramekin. (If you happen to stir in fresh or frozen fruit, the added moisture will necessitate an extra minute or two of bake time.
Oat Substitutes
You can replace the oats in an oatmeal cookie recipe with an equal amount of ground flax, rice bran, quinoa flakes or chia seeds. Ground flax has very little flavor and is likely to produce cookies that taste similar to the recipe with oats, with a slightly grittier texture.
Old-fashioned rolled oats, quick oats, and steel-cut oats (also called Scotch oats, pinhead oats and Irish oats) are all the same basic ingredient-- whole oats-- cut and rolled differently. Steel-cut oats are not rolled into flakes; they are cut into pieces (usually thirds).
Oats--Use either old-fashioned rolled oats or quick-cooking oats for this apple crisp. Do NOT steel-cut oats!
I made this recipe for Thanksgiving and it was the most delicious apple crisp recipe we ever tasted. I substituted apples and cinnamon instant oatmeal instead of maple and brown sugar. This is the most unbelievable apple crisp ever!
Oats: Some oats get a little crispy, some stay soft and chewy. Use whole oats for the best texture. Stir the oats into the topping mixture *after* you cut in the butter. We do this with strawberry crisp as well– you just don't want the oats to break down too much.
Quaker® Organic Instant Oatmeal is USDA-certified organic and made with 100% whole grain oats. Now that's a mouthful you can simply enjoy. Start your day with a delicious bowl of Quaker®Gluten Free Instant Oatmeal.
Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.
How do you make cookies more moist?
- Add Molasses or Honey. Another way to add more moisture to your cookies is incorporate a tablespoon of molasses into a standard-sized cookie recipe. ...
- Replace Butter with Vegetable Shortening. ...
- Double Your Yolks. ...
- Use Baking Powder.
Baking requires precision, and if you find your homemade cookies are falling apart, then there's a good chance you have been using too much flour (via Fine Cooking).
- Be sure to store them in a well sealed airtight container at room temperature.
- Try adding a slice of bread to the container as well. Just don't lay it directly on cookies or it can make those it's resting on soggy.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. ...
- BAKE 8 to 10 minutes or until lightly browned.
- ⅓ cup unrefined cane sugar or white sugar or 60 grams sugar.
- ½ cup whole wheat flour or 60 to 70 grams.
- ⅓ cup chilled unsalted butter or 50 grams.
- ½ cup rolled oats or quick cooking oats or 60 grams.
- 2 tablespoons golden raisins.
- 2 to 4 tablespoons chilled milk or add as required.
- ¼ teaspoon cinnamon powder.
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.
What Does Softened Butter Do in Cookies? Most cookie recipes call for beating room-temperature butter. At a temperature between 70 and 72 degrees F, butter is soft enough to incorporate air, but not so soft that it will melt immediately in the oven and result in super-thin cookies.
