Oatmeal is a versatile ingredient that can be used in many baking applications. When it comes to baking cookies, the type of oatmeal you use can make a big difference in the texture and flavor of the final cookie. Some kinds of oatmeal work better than others for baking cookies that are chewy, crispy, or cakey. This article will examine the different types of oatmeal and discuss which are best suited for baking different styles of cookies.
Types of Oatmeal
There are three main types of oatmeal that you are likely to encounter when shopping for oatmeal to use in baking cookies:
Old-Fashioned Oats
Old-fashioned oats, also sometimes called rolled oats, are whole oat groats that have been steamed and then rolled flat into flakes. This process helps shorten the cooking time. Old-fashioned oats provide great texture and nutty oat flavor in baked goods. The flakes can absorb liquid and fat to help keep cookies moist and chewy.
Quick Oats
Quick oats are made from cutting whole oat groats into smaller pieces before rolling them thin. This creates smaller oat flakes that have a softer texture. Quick oats cook faster than old-fashioned oats, which is how they got their name. Cookies made with quick oats will spread more and have a more cake-like texture.
Steel-Cut Oats
Steel-cut oats are made by cutting whole oat groats into just two or three pieces with steel blades. The result is oats that look more like rice or couscous than rolled flakes. Steel-cut oats have a very chewy, dense texture. They require longer cooking times. Baking with steel-cut oats will result in cookies with a pleasant chew.
Oatmeal Types for Soft and Chewy Cookies
If you want to make soft and chewy oatmeal cookies, the ideal oat to use is:
Old-Fashioned Oats
Old-fashioned rolled oats are the best choice when chewy oatmeal cookies are the goal. The oat flakes help retain moisture to keep cookies chewy while also providing great oat flavor. The flakes hold their shape when baked but take on a pleasing tender and chewy texture. Just be sure not to overbake cookies made with old-fashioned oats or they may end up too hard and crispy.
Oatmeal Types for Crispy Cookies
If crispy oatmeal cookies are what you want, reach for:
Quick Oats
Quick oats make the crispiest oatmeal cookies. Since the oat pieces are smaller and thinner than old-fashioned oats, they absorb liquid and bake up with a crisper, crunchy texture. Cookies made with quick oats will spread more while baking and take on a light, crisp texture. Be careful not to underbake them though or they may end up limp instead of crisp.
Oatmeal Types for Cake-Like Cookies
The most cake-like oatmeal cookies come from using:
Quick Oats
Quick oats are the best option when you want your oatmeal cookies to have a cake-like quality. The smaller oat pieces lead to a softer, more tender cookie texture. They also allow for greater spread while baking to flatten out the cookies. Just be sure to avoid overmixing the dough or the gluten development can toughen the cookies.
Oatmeal Types for Chewy AND Crispy Cookies
It is possible to achieve both chewy and crispy textures in an oatmeal cookie. The secret is to use:
A Combination of Old-Fashioned and Quick Oats
Using a blend of old-fashioned and quick oats allows you to get the benefits of both. The larger old-fashioned oats provide chewiness while the smaller quick oats lend crispness. You can experiment with different ratios, but a 1:1 ratio is a safe starting point for achieving the best of both worlds.
Factors Beyond Oat Type
While the type of oats used is important for texture, there are other factors that affect the final cookie results:
Amount of Oats
The more oats in the cookie dough, the chewier the cookies will be. Less oats makes them more cake-like and crispy.
Amount of Fat
More fat, like butter or oil, will keep cookies moist and chewy. Less fat yields crisper, crunchy cookies.
Liquid Ingredients
Liquids like milk or water hydrate the oats so they remain chewy in the cookies. Less liquid means crisper cookies.
Mixing Method
Overmixing develops gluten for tougher cookies. Undermixing keeps them tender and cake-like.
Baking Time and Temperature
Higher heat and more baking time dries out cookies and makes them crispy. Lower heat and less time keeps cookies soft and moist.
Recommended Oat Types for Different Kinds of Cookies
Based on their different characteristics, certain types of oats work best for certain cookie styles:
| Cookie Type | Best Oat Type |
|---|---|
| Chocolate Chip | Old-Fashioned |
| Oatmeal Raisin | Old-Fashioned |
| Peanut Butter | Old-Fashioned |
| Snickerdoodles | Quick |
| Biscotti | Steel-Cut |
| Shortbread | Quick |
As shown, old-fashioned oats are great for classic chewy cookies like chocolate chip, oatmeal raisin, and peanut butter. Quick oats lend themselves well to crispy cookies like snickerdoodles and shortbread. And steel-cut oats are perfect for a nice chewy crunch in biscotti.
Conclusion
When deciding what kind of oatmeal is best for baking cookies, the most important factor is the texture you want to achieve. Old-fashioned rolled oats are ideal for chewy cookies. Quick oats will give you crisp, cake-like cookies. And steel-cut oats can provide delightful chewiness. You can also blend different types of oats to get the best of both worlds. Beyond oat type, also consider the ratios of oats, fat, and liquid in your recipe as well as mixing and baking methods. With a little experimentation, you can create the perfect oatmeal cookies with the ideal texture by selecting the right oat type for your needs.