Can I Use Porridge Oats Instead of Rolled Oats for Cookies?

When it comes to baking cookies, many recipes call for rolled oats, but have you ever wondered if you can substitute them with porridge oats? This article will explore whether it's feasible and what you can expect from the final product.

Understanding Oat Varieties

In the United States, porridge oats, also known as quick oats or instant oats, are indeed different from rolled oats. While rolled oats are thicker and take longer to cook, porridge oats are finely milled and cook more quickly.

Substitution Considerations

While substituting rolled oats with porridge oats in cookie recipes is entirely possible, there are a few things to keep in mind to ensure your cookies turn out just right.

Texture

Porridge oats tend to be finer than rolled oats, which can result in a slightly different texture in your cookies. They may be more tender and less chewy, giving your cookies a softer overall texture. If you prefer a chewy texture, you might want to stick with rolled oats. However, the subtle change in texture can also add a different dimension to your cookies.

Absorption of Liquid Ingredients

Porridge oats may absorb liquid differently than rolled oats. Due to their finer texture, they can absorb more liquid, potentially making your cookie dough stickier. You may need to adjust the liquid ingredients in your recipe to achieve your desired consistency. Adding a little extra flour or reducing the water or milk can help maintain the right texture.

Baking Time

Another factor to consider is the baking time. Cookies made with porridge oats might bake faster than those made with rolled oats. Therefore, it's important to keep an eye on the baking process and check for doneness a few minutes before the recommended time. Overbaking can lead to a tough, crunchy texture, which might not be the desired outcome.

Practical Tips and Recipes

If you’re okay with these potential differences and you want to give it a try, feel free to substitute rolled oats with porridge oats in your cookie recipe! Here’s a simple recipe to experiment with:

Quick Oat Chocolate Chip Cookies

Ingredients: 2 cups of porridge oats 1 cup all-purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened 3/4 cup brown sugar 3/4 cup granulated sugar 2 large eggs 2 tsp vanilla extract 2 cups chocolate chips Instructions: Preheat your oven to 350°F (175°C). In a medium bowl, combine the porridge oats, flour, baking soda, and salt; set aside. In a large bowl, beat the butter and sugars until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the oat mixture to the wet ingredients, mixing just until combined. Stir in the chocolate chips. Scoop the cookie dough using a tablespoon or a cookie scoop and place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be a little soft in the center, which is perfect for melting chocolate chips! Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Note: You may need to adjust the oven temperature and baking time if you are using rolled oats, as the baking time for porridge oats can vary. Also, be mindful of the size of the cookies; they may spread more due to the finer oats.

Conclusion

While substituting rolled oats with porridge oats in cookie recipes is entirely possible, it’s important to be aware of the potential texture, consistency, and baking time differences. If you’re willing to embrace these changes, you can still achieve delicious and delectable cookies. Happy baking!