Quick oats are usually a slightly different texure and tak less time to cook. Should be fine to substitute in no-bakes.
*smile* Regina Marie Phone: 916-877-4320 Email: [email protected] Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Alex Hall via Cookinginthedark [mailto:[email protected]] Sent: Monday, August 03, 2015 4:48 PM To: [[email protected]] Subject: [CnD] Using quick oats in no-bake cookies instead of old-fashioned? Hi all, I'm going to make no-bake cookies, and the recipe I have calls for old-fashioned oats. I have a massive surplus of quick oats, though, thanks to a great sale at a bulk store last month. If I replace the oats in the recipe with quick oats, will things still work? I found a recipe online that looks almost exactly like mine, but that calls for quick oats. I'm wondering if the oat choice is more a reflection of the texture you're after, rather than anything vital to the recipe. That is, would quick oats provide the same structure and flavor? I'm going to try this, I just wondered if anyone had any input as to why the oat choice matters. -- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
