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How can I make proper oatmeal cookies?

2

Right now, I have cooked steel- cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter.
2 cups of cooked oatmeal, 1 banana, half a teaspoon of cinnamon, ~30 grams of chocolate, ~2.5 teaspoons of cane sugar, and enough water so that the batter is somewhat sticky.

When I baked it (at 375 degrees Fahrenheit for 10 minutes), however, the cookies came out as leathery, chocolate- flavored skins encasing a blend of bananas and chocolate- flavored oatmeal. It seemed as if the insides hadn't been cooked at all. I tried baking it for an additional five minutes, but doing so didn't change anything.

Why did this happen? And what should I do to fix this problem? Thanks in advance!

cookies

share|improve this question

edited 5 hours ago

Strawberries

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  There is no leavening in your cookie dough?
  
  – moscafj
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  I tried it once, but the cookies merely expanded and then flattened themselves. It may be that I added too much baking soda, but regardless, the leathery exterior and oatmeal interior still remained.
  
  – Strawberries
  5 hours ago
  
  
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most cookie recipes have baking soda and eggs.
  
  – moscafj
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Is this based off an existing recipe? Which ingredients do you definitely want to keep (e.g. oatmeal), and are there ingredients do you need to avoid (e.g. why aren't there eggs)? Also, including quantities will be helpful in troubleshooting -- right now, I have no idea how watery, sweet, chocolatey, etc. your batter is. Could you please edit to give us some more details?
  
  – Erica
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  I started off with the recipe from cafedelites.com/healthy-2-ingredient-breakfast-cookies , but it all went downhill when I chose to use cooked steel- cut oatmeal in place of the quick- cook oatmeal. The mix was very watery (since I boiled the oatmeal right before adding it to the batter), especially by the original recipe’s standards.
  
  – Strawberries
  5 hours ago
  

  
  
  
  

add a comment | 

2

Right now, I have cooked steel- cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter.
2 cups of cooked oatmeal, 1 banana, half a teaspoon of cinnamon, ~30 grams of chocolate, ~2.5 teaspoons of cane sugar, and enough water so that the batter is somewhat sticky.

When I baked it (at 375 degrees Fahrenheit for 10 minutes), however, the cookies came out as leathery, chocolate- flavored skins encasing a blend of bananas and chocolate- flavored oatmeal. It seemed as if the insides hadn't been cooked at all. I tried baking it for an additional five minutes, but doing so didn't change anything.

Why did this happen? And what should I do to fix this problem? Thanks in advance!

cookies

share|improve this question

edited 5 hours ago

Strawberries

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  There is no leavening in your cookie dough?
  
  – moscafj
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  I tried it once, but the cookies merely expanded and then flattened themselves. It may be that I added too much baking soda, but regardless, the leathery exterior and oatmeal interior still remained.
  
  – Strawberries
  5 hours ago
  
  
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most cookie recipes have baking soda and eggs.
  
  – moscafj
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  Is this based off an existing recipe? Which ingredients do you definitely want to keep (e.g. oatmeal), and are there ingredients do you need to avoid (e.g. why aren't there eggs)? Also, including quantities will be helpful in troubleshooting -- right now, I have no idea how watery, sweet, chocolatey, etc. your batter is. Could you please edit to give us some more details?
  
  – Erica
  5 hours ago
  

  
  
  
  


• 
  
  
  

  
  1
  

  
  
  
  
  
  

  
  
  I started off with the recipe from cafedelites.com/healthy-2-ingredient-breakfast-cookies , but it all went downhill when I chose to use cooked steel- cut oatmeal in place of the quick- cook oatmeal. The mix was very watery (since I boiled the oatmeal right before adding it to the batter), especially by the original recipe’s standards.
  
  – Strawberries
  5 hours ago
  

  
  
  
  

add a comment | 

Right now, I have cooked steel- cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter.
2 cups of cooked oatmeal, 1 banana, half a teaspoon of cinnamon, ~30 grams of chocolate, ~2.5 teaspoons of cane sugar, and enough water so that the batter is somewhat sticky.

When I baked it (at 375 degrees Fahrenheit for 10 minutes), however, the cookies came out as leathery, chocolate- flavored skins encasing a blend of bananas and chocolate- flavored oatmeal. It seemed as if the insides hadn't been cooked at all. I tried baking it for an additional five minutes, but doing so didn't change anything.

Why did this happen? And what should I do to fix this problem? Thanks in advance!

cookies

share|improve this question

edited 5 hours ago

Strawberries

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 5 hours ago

Strawberries

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

edited 5 hours ago

Strawberries

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 5 hours ago

StrawberriesStrawberries

112

New contributor

Strawberries is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 5 hours ago

StrawberriesStrawberries

112

1 Answer
1

active

oldest

votes

2

If you want to use steel-cut oats/oatmeal, you'll probably want to start with a recipe that calls for it. You can substitute old fashioned oats instead of quick-cook oatmeal in most (possibly all) cookie recipes but you can't substitute cooked oatmeal without making major adjustments.

In this case, old fashioned oats are specifically called out in the recipe as a substitute with the note that quick cook oats will give the best result:

• Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.

Oats are a dry ingredient. There's no water in them so they absorb moisture from the other ingredients to cook. In this case, the banana. When you cook the oats first, you're introducing a lot of extra water and it's likely to make them take much longer to cook and change the texture.

In a recipe for cookies made from instant steel cut oats, I found this substitution note:

If you’re using traditional steel cut oats (not quick cooking), you’ll want to cook them first, just like when you’re making oatmeal. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in the recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

You might be able to salvage this recipe by doing something similar but if you really want to use steel cut oats, you'll get better results by finding a recipe that actually calls for them. If you want to use this specific recipe, use old fashioned or quick-cooking oats.

share|improve this answer

answered 2 hours ago

Catija♦Catija

15.1k64471

add a comment | 

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2

If you want to use steel-cut oats/oatmeal, you'll probably want to start with a recipe that calls for it. You can substitute old fashioned oats instead of quick-cook oatmeal in most (possibly all) cookie recipes but you can't substitute cooked oatmeal without making major adjustments.

In this case, old fashioned oats are specifically called out in the recipe as a substitute with the note that quick cook oats will give the best result:

• Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.

Oats are a dry ingredient. There's no water in them so they absorb moisture from the other ingredients to cook. In this case, the banana. When you cook the oats first, you're introducing a lot of extra water and it's likely to make them take much longer to cook and change the texture.

In a recipe for cookies made from instant steel cut oats, I found this substitution note:

If you’re using traditional steel cut oats (not quick cooking), you’ll want to cook them first, just like when you’re making oatmeal. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in the recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

You might be able to salvage this recipe by doing something similar but if you really want to use steel cut oats, you'll get better results by finding a recipe that actually calls for them. If you want to use this specific recipe, use old fashioned or quick-cooking oats.

share|improve this answer

answered 2 hours ago

Catija♦Catija

15.1k64471

add a comment | 

2

If you want to use steel-cut oats/oatmeal, you'll probably want to start with a recipe that calls for it. You can substitute old fashioned oats instead of quick-cook oatmeal in most (possibly all) cookie recipes but you can't substitute cooked oatmeal without making major adjustments.

In this case, old fashioned oats are specifically called out in the recipe as a substitute with the note that quick cook oats will give the best result:

• Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.

Oats are a dry ingredient. There's no water in them so they absorb moisture from the other ingredients to cook. In this case, the banana. When you cook the oats first, you're introducing a lot of extra water and it's likely to make them take much longer to cook and change the texture.

In a recipe for cookies made from instant steel cut oats, I found this substitution note:

If you’re using traditional steel cut oats (not quick cooking), you’ll want to cook them first, just like when you’re making oatmeal. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in the recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

You might be able to salvage this recipe by doing something similar but if you really want to use steel cut oats, you'll get better results by finding a recipe that actually calls for them. If you want to use this specific recipe, use old fashioned or quick-cooking oats.

share|improve this answer

answered 2 hours ago

Catija♦Catija

15.1k64471

add a comment | 

If you want to use steel-cut oats/oatmeal, you'll probably want to start with a recipe that calls for it. You can substitute old fashioned oats instead of quick-cook oatmeal in most (possibly all) cookie recipes but you can't substitute cooked oatmeal without making major adjustments.

In this case, old fashioned oats are specifically called out in the recipe as a substitute with the note that quick cook oats will give the best result:

• Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.

Oats are a dry ingredient. There's no water in them so they absorb moisture from the other ingredients to cook. In this case, the banana. When you cook the oats first, you're introducing a lot of extra water and it's likely to make them take much longer to cook and change the texture.

In a recipe for cookies made from instant steel cut oats, I found this substitution note:

If you’re using traditional steel cut oats (not quick cooking), you’ll want to cook them first, just like when you’re making oatmeal. To use cooked oats, simply substitute one cup of cooked oatmeal for the instant raw oats listed in the recipe, and add an extra half cup of flour (or more as needed to achieve a non-runny dough consistency).

You might be able to salvage this recipe by doing something similar but if you really want to use steel cut oats, you'll get better results by finding a recipe that actually calls for them. If you want to use this specific recipe, use old fashioned or quick-cooking oats.

share|improve this answer

answered 2 hours ago

Catija♦Catija

15.1k64471

share|improve this answer

answered 2 hours ago

Catija♦Catija

15.1k64471

answered 2 hours ago

Catija♦Catija

15.1k64471

answered 2 hours ago

Catija♦Catija

15.1k64471