oatmeal raisin cookies with old fashion oats?

Question

Is there a recipe I can use that uses old fashion oats instead of quick oats?

Answer 1

Hi !!!
Here is one of the recipes that I use...

Famous Oatmeal CookiesSUBMITTED BY: The Quaker Oats Company

"Introduced in 1955, Famous Oatmeal Cookies earned the distinction of having the longest run on the Quaker® Oats package. With the perfect blend of sweet raisins and oats, these chewy cookies will delight adults and children alike."


Original recipe yield:
5 dozen

INGREDIENTS
1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

DIRECTIONS
Heat oven to 350 degrees F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Variation

Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.

LARGE COOKIES

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. ABOUT 2-1/2 DOZEN

BAR COOKIES

Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS

-------HERE IS ANOTHER RECIPE FOR YOU TO TRY...THIS IS WITH PECANS & CHOCOLATE CHIPS...ENJOY!!!

Oatmeal Chocolate Chip Cookies

1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups rolled (old-fashioned) oats
½ cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
½ cup lightly packed light brown sugar
½ cup granulated sugar
1 large egg (or ¼ cup Egg Beaters)
¼ cup maple syrup
½ teaspoon vanilla extract
¾ cup semisweet chocolate chips

Set 2 racks in the middle and upper thirds of the oven and preheat to 350º. In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork. In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

Answer 2

All those recipes are good, there is only one caution, as old fashion oats is less processed and has not been pre-cooked in some way the cookies may be a bit dry, as the moister in the dough will be absorb into the old fashion oats more than the quick or other oatmeals, you might want to add a small amount of extra moister, a scant cup of water, applesauce is nice or an extra egg or egg white.

I was a chef in Canada for 20 yrs and have used all the available oat products, for cooking the quick oats are better, were for the best hot breakfast it is the old fashion or in Canada we call it Large flake, but I will if able make either scottish or irish for the nuttieness and crunch.

Answer 3

1

Answer 4

Old Fashioned Oatmeal Cookies
INGREDIENTS
1 cup packed brown sugar
1/2 cup white sugar
2/3 cup butter, softened
1/4 cup water
1 egg
1 teaspoon almond extract
1/2 teaspoon baking soda
1 cup all-purpose flour
3 cups rolled oats
DIRECTIONS
Combine all ingredients in order given. Refrigerate dough for several hours or overnight to get a thick consistency.
Drop by rounded teaspoonful onto lightly greased baking sheet. Bake at 350 degrees F (175 degrees C) 12-14 minutes. Let stand 1 minute before removing from baking sheet.

Additional:
I just realized you said oatmeal raisin, you can add 1 cup of raisins to this recipe.

Answer 5

My fav is the quaker oats recipe as follows:

Vanishing Oatmeal Raisin Cookies

1 cup (2sticks) margerine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional) I always add
3 cups quaker oats (quick or old fashioned, uncooked)
1 cup raisins

Heat oven to 350. Beat together margarine and sugars until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 - 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. About 4 dozen.

Enjoy. I am making some myself today but am trying dried cranberries in place of raisins. I hope they turn out.

Answer 6

I never buy quick oats so I learned to add an extra egg. If you add water, the cookie tends to be crispy. We prefer chewy. The secret to chewy oatmeal cookies is baking at a lower temp - 325 degrees, for 12 to 15 minutes. Take them out of the oven when only the outside edges have begun to brown and remove them from the baking sheet asap.

Answer 7

My very favorite recipe can be found under the lid of quaker oats.

Answer 8

just mix it in If you read the label on the container you will see it clearly marked old fashioned oats