Lisa emailed me with a few questions about the ground oatmeal in my Chocolate Chip Oatmeal Cookies:
Hi and thanks for a great site! Your recipes call for ground oatmeal. So I want to know if oat flour can be used in your cookies? I understand that oat flour has no gluten & that recipes won't rise because of that. OR is the ground oatmeal totally recommended by you? Also, if I ground the oatmeal in a blender then how do I know I have the correct ratio called for in your Chocolate Chip Oatmeal cookies (and other cookie recipes you have)? Thanks so much & I can't wait to make your cookies!
Hi there, Lisa! You should grind then measure. If you have extra ground oatmeal, you can freeze it in a Zip Loc bag and save it for another batch of cookies. (Hooray!) But, to prevent grinding more oatmeal--or any other "grindable"--than I need, I tend to process the equivalent of only a few handfuls at a time. I then measure what I have and grind more if I need it.
I haven't used milled oat flour before in any of my recipes, but my guess is that it's as fine and powdery as regular white flour. Because people are more likely to have oatmeal on hand than oat flour, I'd suggest grinding the oatmeal in-house as I've described. The oatmeal you grind yourself will not be as fine as oat flour, so it will yield a cookie with a really nice texture. In addition, you won't need to tweak the measurements in my recipes to account for the finer grain of the oat flour.
I hope this helps. Happy baking!