can you use 1 minute oats for cookies

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These soft and chewy Oatmeal Cookies are the BEST oatmeal cookies. They are made with basic ingredients, easy to make, and a family favorite. You can’t go wrong with this classic oatmeal cookie recipe!

One of my favorite cookies to bake and eat are Oatmeal Cookies. I know they are often picked last because their friends are more popular…chocolate chip, chocolate, peanut butter, and snickerdoodles, BUT I always pick oatmeal cookies first. You can’t go wrong with a GOOD oatmeal cookie.

This is the BEST oatmeal cookie recipe. The cookies are soft, chewy, sweet, buttery, and taste like home. They are comforting, wholesome, and nostalgic.

There is nothing fancy about oatmeal cookies, but I don’t need fancy, I just need a really good cookie and this recipe is perfection. I guarantee it will become your GO-TO recipe. Enjoy for dessert, a snack, or even breakfast…there is lots of oatmeal involved so they are the perfect breakfast food:)

You can use quick oats, just be aware it will change the texture of the cookies. Light Brown Sugar. using brown sugar will impart a slightly bolder molasses flavor. Granulated Sugar.
can you use 1 minute oats for cookies

How to Keep Oatmeal Cookies Soft

Here are a few tricks to keeping oatmeal cookies soft and chewy!

  • Using butter, brown sugar, and old fashioned oats in the recipe will help create a soft and chewy cookie.
  • I also use a large egg and a large egg yolk. The yolk makes the oatmeal cookies extra chewy.
  • Don’t over mix your cookie dough or you will end up with a dense cookie.
  • Make sure you don’t over bake the cookies. This is really important! The cookies are done baking when they are still soft in the center and slightly golden brown around the edges. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes. The cookies will finish baking as they cool.
  • Store the cooled oatmeal cookies in an airtight container. You can even put a half piece of bread or a large marshmallow in the container to keep the cookies super soft. The cookies will absorb moisture from the bread, the bread will get hard, but the cookies will stay soft. White bread is best, as it won’t transfer its own flavors to the cookies.

I love the simplicity of a plain oatmeal cookie, but if you want to jazz up your oatmeal cookies, this is a great base recipe. You can add up to 2 cups of the following ingredients, depending on how loaded you want them to be.

  • chocolate chips, butterscotch chips, white chocolate chips
  • chocolate chunks
  • chopped nuts
  • raisins or dried cranberries
  • M&M’s
  • flaked coconut
  • chopped toffee

How to Make Oatmeal Cookies

  • In a medium bowl, whisk together the dry ingredients. Don’t skip the cinnamon, it adds a warm, sweetness to the oatmeal cookies. If you like nutmeg, you can also add a pinch of nutmeg to increase the nutty flavor.
  • In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat with the paddle attachment until creamy and smooth, scraping down the sides with a spatula if necessary. This should take 1 to 2 minutes. Note-if you don’t have a stand mixer, you can use a hand mixer or even mix by hand, just make sure you cream the butter and sugars together really well.
  • I use an egg and egg yolk to create super chewy oatmeal cookies. Make sure you use pure vanilla extract for maximum vanilla flavor.
  • When you add the dry ingredients, don’t over mix. It’s ok if there are still a few streaks of flour left.
  • Stir in the oats with a spatula.
  • Line large baking sheets with silicone baking mats or parchment paper. Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the lined baking sheets, about 2-inches apart.
  • Bake for 10 to 12 minutes or until the edges of the cookies are golden brown but the centers are still light golden and soft. Don’t over bake!
  • Remove from the oven and sprinkle the cookies with flaked sea salt. The flaky salt is the perfect finishing touch! Let the cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to cool completely.

Making White Chip Oatmeal Cookies Using Quaker Quick 1-Minute Oats

FAQ

Can you use 1 minute oats for baking?

Quick Oats Quaker Quick Oats are also an excellent choice for baking as they are also made from 100% natural whole grains. They tend to add a slightly thinner texture than Old Fashioned Oats, as Quick Oats have been cut 2 to 3 times prior to steaming and rolling in order to cook in just 1 minute.

Why can’t you use instant oats in 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.

Are instant oats better than rolled oats for cookies?

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.

What type of oats are best for cookies?

Go for old-fashioned oats or rolled oats (they’re the same thing, but sometimes go by one name or the other). They result in the perfect chewy cookie.

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