Melissa commented on my Honey-Roasted Peanut Butter Cookies post with a query about the kind of oatmeal I use in my recipes:
I am a little confused on something. What kind oatmeal do you use? Old fashioned or quick oats?
Hi, Melissa. Thanks for writing in! I always use old fashioned oats in my cookies. I've found that quick oats will work in a pinch if that's all you've got on hand, or if you're going to be grinding the oatmeal for a recipe. In general, though, quick oats tend to suck up all the moisture in the dough, leaving you with a dry, crumbly cookie. Old fashioned oats, on the other hand, won't absorb too much moisture and produce a cookie that's deliciously moist and chewy. I hope that helps!
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