Which type of oatmeal is better for baking cookies old fashioned or quick?

Here's why:

* Texture: Old-fashioned oats have a chewier texture than quick-cooking oats, which gives cookies a more satisfying bite.

* Flavor: Old-fashioned oats have a richer, nuttier flavor that complements the sweetness of cookies.

* Structure: Old-fashioned oats hold their shape better during baking, resulting in cookies with less spreading and a more defined texture.

Quick-cooking oats can be used in cookies, but they may result in:

* Softer cookies: The smaller size of quick-cooking oats can lead to a softer cookie texture.

* More spreading: Quick-cooking oats tend to absorb more moisture during baking, which can cause cookies to spread more.

Tips for using oats in cookies:

* Pulse oats in a food processor: For a finer texture and less chewiness, pulse old-fashioned oats in a food processor for a few seconds.

* Use both types of oats: For a balance of texture and flavor, you can use a combination of old-fashioned and quick-cooking oats.

* Adjust baking time: Quick-cooking oats may require a slightly shorter baking time than old-fashioned oats.

Ultimately, the best type of oatmeal for your cookies depends on your personal preference and the desired texture and flavor. Experiment with different types to find what works best for you.