Which type of oats do you usually use for baking cookies or other baked goods?
I always use quick oats, but I have a muffin recipe where its listing old fashioned oats as one of the ingredients. In the directions, the oats have to sit in a liquid for an hour before its added to the rest of the ingredients.
Do any of you think that quick oats would be ok to use? Thats all I have in the house and I don't want to go to the store.
Thanks for any input!
I always use quick oats, but I have a muffin recipe where its listing old fashioned oats as one of the ingredients. In the directions, the oats have to sit in a liquid for an hour before its added to the rest of the ingredients.
Do any of you think that quick oats would be ok to use? Thats all I have in the house and I don't want to go to the store.
Thanks for any input!

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