If I could only one type of cookie for the rest of my life it would be chocolate chip oatmeal. With that in mind, I often find oatmeal cookies are lacking in oatyness. I’ve found one way around this is to use 2 kinds of oats in your dough; quick oats and whole rolled oats.
‘Steel Cut’ oats, or ‘groats’ are too dense and unprocessed to use in baking cookies, so resist the urge even if you’re trying for a healthy rustic angle.
The rolled oats will stay whole even after they are baked, giving you that nice oaty look and bite that is so satisfying. The quick oats will become part of the dough a bit better, giving you a nice taste, and also help with the oaty texture.
