ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › oatmeal/flour sub for cookies?
New Posts  All Forums:Forum Nav:

oatmeal/flour sub for cookies?

post #1 of 7
7/13/06 at 9:31pm
Thread Starter 
I have a recipe for cookies that I love, but I want to take it from an all-purpose flour recipe to an oatmeal cookie recipe. does anyone how I would tweak my recipe. I've never made an oatmeal cookie before.
Thanks in advance!
Reply
post #2 of 7
7/14/06 at 12:35am
Do you mean you want to use oatmeal flour in place of all purpose flour? I doubt you mean that. I'm not that well acquainted with cookies, but I think oatmeal cookies usually just involve adding a couple of cups of rolled oats, a higher proportion (2/3rd) of brown sugar to white sugar and some milk (meh, a cup to two+ cups of oats?) to the usual cookie recipe.
Reply
post #3 of 7
7/14/06 at 11:07am
Thread Starter 
yes, that's what I'm trying to do. i thought i needed to be more aware that rolled oats need more liquid ingredients, right? so if my recipe calls for 1 cup all purpose flour, can I do 2/3 cup rolled oats, 1/3 cup flour? or is it more complicated than that?
Reply
post #4 of 7
7/14/06 at 3:12pm
I think it is more complicated. The protein in the APF provides structure to hold the dough together. The oatmeal would not replace the protein lost by reducing the amount of flour.

Once you change the recipe that you love it is no longer the recipe that you love; it is completely different. So, if you start with the premis that you are now working with a completely different recipe, I would suggest looking at oatmeal cookie recipes to see what, if anything, looks like yours and start tweaking from there. Or just find a good oatmeal cookie recipe and stick with it.

I should talk. I've never made a successfull cookie in my life!!!

Jock
Reply
post #5 of 7
7/14/06 at 5:02pm
Hi,

I’ve got a really good recipe that everyone loves. If you would like me to I can send it to you. It is a basic cookie dough base but you mix in the rolled outs and raisins after the dough is made. I use craisins instead of the raisins and I also add walnuts.

Let me know if you would like the recipe.

Kelley
Reply
post #6 of 7
7/14/06 at 5:06pm
Thread Starter 
Hi Kelly,
Let me give it a try, if you would PM it to me, please.
I'm actually trying to chase down an oatmeal cookie like mrs. fields. That's my favorite.
Thanks!
Reply
post #7 of 7
7/14/06 at 5:15pm
myrlegacy,

Is there a reason you don't want to us an existing recipe using oatmeal flour for oatmeal cookies?
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pastries and Baking General › oatmeal/flour sub for cookies?