Old Fashioned Oatmeal Cookie Recipe in a Jar (2024)

FAQs

What happens if you use quick oats instead of rolled oats in cookies? ›

Old fashioned oats give baked goods more texture but take longer to cook, which is why some recipes call specifically for quick oats. Quick cook oats are processed more, so they don't have to cook as long. In many cases, you can use the two interchangeably.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

If your oatmeal cookies turn out too hard or dry, here are a few possible reasons: Overbaking: Overbaking is a common culprit for dry cookies. Make sure you follow the recommended baking time and temperature in your recipe. Typically, oatmeal cookies should bake at 350°F (175°C) for about 10-12 minutes.

However they won't be particularly chewy and they should not spread out on the baking sheet that much. There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough.

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.

Oats For Baking and Substitutes

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.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

Cornstarch Is The Secret To Soft And Chewy Cookies.

Is baking powder or soda better for oatmeal cookies? ›

Include both baking powder and baking soda ~ Many oatmeal cookie recipes call for just baking soda in the batter. Adding baking powder, too, gives more rise to the cookies and creates a really nice soft-and-chewy middle. The amount of dough used for each cookie definitely matters in making these the best cookies, too.

Add more liquid

To fix dry and crumbly cookie dough by adding more liquid, start slowly by mixing in one extra teaspoon at a time. Add more of whatever liquid is in the original recipe, be it water, eggs, or milk (for example). Stop before it gets wet or too sticky and rest it before baking.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

My first thought is that if they are too dry, you are cooking them too long. Try cutting back 3 or 4 minutes on your cooking time OR lowering the oven temperature. If that doesn't work, you might try adding 1/2 cup of unsweetened applesauce (like one of those little cups you buy for snacks at the grocer's).

In baking, rolled oats can generally be substituted with a ½ + ½ blend of flour (gluten free or not), and almond meal.

Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.

Rolled oats help add texture to your baked goods. We especially love including rolled oats in our cookies because they help make our cookies ooey, gooey, chewy, and delicious.

Quick oats or quick-cooking oats are rolled oats that go through further processing to decrease cooking time. They're partially cooked by steaming and then rolled even thinner than old-fashioned oats ( 1 ).