Making Oatmeal Cookies, should I use Old Fashion or Quick Oats?
I have both Oldfashion and Quick Oats here, wasn't sure which one was better in an oatmeal cookie recipe. I want my cookie to be moist and chewy.
I've always used quick oats in my Oatmeal Chocolate Chip cookies and they come out moist every time... also make sure not to overbake them. Mine (medium size) go in at 350F for 12 minutes - I also use an insulated cookie sheet...if you use a standard pan I'd aim for more like 10 min.
I make mine with old-fashioned slow-cooking oats, and they come out nice and chewy, the way I like them.
"Pioneer Woman" Ree uses QuikOats for her Oatmeal Crispies and they are GOOD.
I tested a few raw Quik Oats versus Old Fashioned, and the Quik were much easier to dissolve, less of a fibery mouthfeel. Still have a great oat-y flavor.
My recipes in the past have always used Old-Fashioned rolled oats which are larger in texture and chewier....and chewier...and chewier....
I like PW's recipe the best of any I've tried in 40 years. So buttery and rich.
(if this doesn't link directly to the recipe, go to the dropdown menu in the right side column and select Marlboro Man's Favorite Coookies)