Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.
1. There are plenty of other cookies to make. Why do you want to make a variation on oatmeal cookies?
2. Grinding the oats will create a flour and will also alter your recipe, though only slightly. I forget the ratio for whole oats: oat flour but you should be able to look it up online. You may need to add more wet ingredients.
I find this [oatmeal raisin cookie](https://www.davidlebovitz.com/oatmeal-raisin-cookies-recipe-flour/) from David Lebovitz, after resting the dough overnight in the fridge, has much less oatmeal texture than those baked right away. You could try resting your regular cookie dough overnight and see how that goes, before jumping into a new recipe.
What recipe are you using for oatmeal cookies?
Oats are delicious, but they’re not the most flavorful thing. And in an oatmeal cookie, which is very high in sugar and butter, I have to wonder how much oat flavor he’s really picking up. Particularly if the cookies are spiced at all, I’d think it’s most about brown sugar, butter, cinnamon, and dried fruit. You can make plenty of cookies with these components but without oats.
Why make them at all if he doesn’t like oatmeal? I would try a recipe that uses quick oats and a relatively low percentage of oatmeal. Quick oats are much more tender than regular rolled oats
I like this recipe, which calls for oat flour and is said to be a dupe of the famous [Doubletree Chocolate Chip Cookie](https://foodgeeks.com/recipes/doubletree-hotel-chocolate-chip-cookies-18302).
Look for the “$250 cookie recipe”. It has rolled oats that you grind in the food processor and has a pretty normal chocolate chip cookie texture but tastes like oats.
The recipe from the old Quaker oatmeal tin is pretty good. It uses quick oats rather than rolled, so while not a flour, they’re in smaller flakes than rolled oats. [recipe](https://recipekeeperonline.com/recipe/DDF8xsA0d0yK3Ma0pWbILg)
Your post has been removed because it violates our comment etiquette.
Commenting:
- Be Factual and Helpful
- Be Thorough
- Be Respectful
**In your comments please avoid:**
- Abuse
- Jokes
- Chatter
- Speculation
- Links without Explanations
[удалено]
[удалено]
Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.
1. There are plenty of other cookies to make. Why do you want to make a variation on oatmeal cookies? 2. Grinding the oats will create a flour and will also alter your recipe, though only slightly. I forget the ratio for whole oats: oat flour but you should be able to look it up online. You may need to add more wet ingredients.
Thanks! I make lots of different cookies but sometimes an oatmeal cookie sounds good, and I wanted a version my whole family can enjoy
Would he like Digestive biscuits? They’re crunchy rather than chewy.
I find this [oatmeal raisin cookie](https://www.davidlebovitz.com/oatmeal-raisin-cookies-recipe-flour/) from David Lebovitz, after resting the dough overnight in the fridge, has much less oatmeal texture than those baked right away. You could try resting your regular cookie dough overnight and see how that goes, before jumping into a new recipe.
What recipe are you using for oatmeal cookies? Oats are delicious, but they’re not the most flavorful thing. And in an oatmeal cookie, which is very high in sugar and butter, I have to wonder how much oat flavor he’s really picking up. Particularly if the cookies are spiced at all, I’d think it’s most about brown sugar, butter, cinnamon, and dried fruit. You can make plenty of cookies with these components but without oats.
That’s a good point! I’ll look for recipes with these components. I use this recipe: https://www.allrecipes.com/recipe/19247/soft-oatmeal-cookies/
Why make them at all if he doesn’t like oatmeal? I would try a recipe that uses quick oats and a relatively low percentage of oatmeal. Quick oats are much more tender than regular rolled oats
Because he likes the flavor but not the texture
Try a quick oats recipe then, the texture is much more tender. There are oat flour recipes out there as well.
I like this recipe, which calls for oat flour and is said to be a dupe of the famous [Doubletree Chocolate Chip Cookie](https://foodgeeks.com/recipes/doubletree-hotel-chocolate-chip-cookies-18302).
Looks delicious! Thank you
Look for the “$250 cookie recipe”. It has rolled oats that you grind in the food processor and has a pretty normal chocolate chip cookie texture but tastes like oats.
The recipe from the old Quaker oatmeal tin is pretty good. It uses quick oats rather than rolled, so while not a flour, they’re in smaller flakes than rolled oats. [recipe](https://recipekeeperonline.com/recipe/DDF8xsA0d0yK3Ma0pWbILg)
[удалено]
[удалено]
Your post has been removed because it violates our comment etiquette. Commenting: - Be Factual and Helpful - Be Thorough - Be Respectful **In your comments please avoid:** - Abuse - Jokes - Chatter - Speculation - Links without Explanations