- 1 Can you substitute old fashioned oats for quick oats in cookies?
- 2 How bad are oatmeal raisin cookies for you?
- 3 What type of oats are best for cookies?
- 4 Is quick oats the same as oatmeal?
- 5 Why do my oatmeal cookies go flat?
- 6 Why are my cookies not flattening?
- 7 Why do my cookies get hard after they cool?
- 8 What is the most common temperature to bake a cookie?
- 9 Can you bake cookies at 375?
- 10 How long should you bake cookies at 350?
- 11 What oven setting is best for cookies?
It depends. 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.
Are oatmeal raisin cookies bad for you? Each cookie has less than 100 calories and about 3 grams of fat. While I would not consider these “healthy” food, they can absolutely fit within a healthy diet. This cookie recipe is not Keto, high in fiber, vegan, gluten-free, dairy-free or heart healthy.
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).
Is quick oats the same as oatmeal?
The difference between quick oats and regular oats is the thickness of the rolling. Quick oats are rolled much thinner than old-fashioned oats and often appear as if they have been coarsely chopped. Because they are rolled so thin, the oats tend to break slightly which gives them the coarse chopped appearance.
Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
One of the most common reasons why cookies didn’t spread out in the oven is because you added too much flour. Cookies rely on the perfect ratio of butter to flour in order to spread just the right amount when baked. It’s very easy to over measure flour when using cup measurements.
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.
Cookie temperatures fluctuate, with some recipes as low as 300 degrees Fahrenheit, and a few as high as 425 degrees Fahrenheit, but most recipes land on 375 or 350 to evenly bake the entirety of the cookie.
Because the higher temperature causes the cookies to firm faster (aka set faster) and this prevents spreading. Cookies baked at 375 degrees F will have a thicker, chewier bottom.
Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake!
The simple answer to this question is, meet in the middle. Cookies should (almost) always be baked on the middle rack of the oven. The middle rack offers the most even heat and air circulation which helps cookies bake consistently.