Question 1

WHAT'S THE DIFFERENCE BETWEEN OATMEAL COOKIES AND REGULAR COOKIES?

Accepted Answer

While there is typically flour in both oatmeal cookies and regular cookies, oatmeal cookies rely on quick or old fashioned oats for the bulk of the dough of the cookie. Oats give a hearty texture to cookies and bring an earthy note to baked goods.

Question 2

SHOULD I USE ROLLED OATS OR QUICK OATS IN COOKIES?

Accepted Answer

Always follow the recipe that is in front of you when making oatmeal cookies, but personally, I prefer to use old fashioned rolled oats in my oatmeal cookies because they lend a lot of texture to the cookie. Not only that, but they don't absorb too much moisture, leaving behind a chewy cookie rather than a crunchy one.

Question 3

WHY ARE MY OATMEAL CHOCOLATE CHIP COOKIES FLAT?

Accepted Answer

Flat cookies are almost always a butter issue. Be sure your butter is actually room temperature when you start the cookie dough and that your oven is at 350ºF (177ºC) and no warmer.

Question 4

SHOULD I FLATTED OATMEAL COOKIES BEFORE BAKING?

Accepted Answer

Whether or not your cookie flattens itself can depend entirely on the baking environment. Humidity, ambient kitchen temperature, and how long you chilled your cookie dough can affect the way a cookie bakes in the oven, even with the same recipe in different environments. I always encourage baking 2-3 cookies before baking an entire sheet to see how the cookies will turn out, then decide if I need to flatten the cookie dough balls a bit.

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