Quick & Easy Oatmeal Cookies Recipe | Future Expat (2024)

FAQs

Why can't you use instant oats for oatmeal cookies? ›

Old fashioned oats provide a chewy, nutty texture and flavor to oatmeal cookies. They are thicker and heartier than quick oats (instant oats). I don't recommend using quick oats because the cookies won't have as much texture and you want a nice and chewy oatmeal cookie that is hearty with lots of texture going on.

Not Enough Moisture: Ensure you're using the right amount of butter in your recipe and that it's at the correct temperature (softened not melted) when you start. Oatmeal cookies require more moisture to stay soft. Consider adding an extra egg yolk or a touch of milk to your dough to enhance moisture content.

The best oatmeal cookies, like the kind we're sharing here, are soft and chewy through the center with crispy edges. They're studded with plenty of old-fashioned whole rolled oats and plump, sweet raisins.

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.

Quick oats are cut into more pieces, rolled thinner, and steamed longer. They will not have as much texture as the rolled oats or steel-cut but will cook more quickly.

When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Another way to soften cookies is by placing the cookies in an airtight container with a damp paper towel. The paper towel will release moisture and help to soften the cookies without making them too soft or mushy. Another way is to place the cookies in a plastic bag with a slice of apple or a damp tea towel.

Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

How to make oatmeal cookie dough more moist? ›

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.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour.

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. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.

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.

Because of their smaller size, quick-cooking oats are often used in recipes that might benefit from a less chewy texture. They can be added to baked goods like cookies or muffins when you want the flavor and some of the texture of oats but a little less of that hearty chewiness usually associated with oats.

Use plain old fashioned rolled oats, not quick oats. Quick oats will get too soggy when soaked with milk. And do not use steel cut oats because they won't soften enough to eat just with milk unfortunately.

Contrary to popular belief, instant oats have the same nutritional benefits of regular oats. The biggest problem with instant varieties? All those flavored options can be bursting with added sugar! Many of your favorite flavored brand will set you back at least 3 to 4 teaspoons of added sugar per serving.