I've been baking oatmeal raisin cookies with my mom my entire life and yet for some reason, I ended up accidently buying (and then using, because I didn't feel like going back to the store lol...) the quick oats. I had the problem you're describing now. The texture is just not the same as using regular oats, they're gooey and just don't set up right. Oh, and they ended up with bubbles while cooking. Try regular oats and I bet you won't have a problem.
Ah, so it could be the type of oats causing the bubbling. That would explain a lot - thank you!
I made a 1/2 batch today of the oatmeal cookies.
Ended up with 20 cookies. I did use the quick oats and no problem. However they were the next to last ingredient to go in. I put the flour in last. I also used real butter.
I did preheat the oven but only for a few minutes. I was timing them and left them in 16 minutes. I should have had them out quicker. Maybe. I do like how they came out. Bottoms were medium brown in color and taste real good.
My brown sugar was a bit lumpy and hard so I had fun with that. I used the raisins straight from the box.
I think the regular oatmeal would be better also. But I had the quick oats open already. I also used baking powder instead of the baking soda. And no salt.
Glad you made them :yippee: they are definitely yummy! I think baking time really depends on your taste preference anyway. I agree, I'm going to try the regular oatmeal next time. Reckon the texture will be even better, too :lip:
Do you use an insulated baking pan? I had the same issue when I tried using one of those.
I wonder, too, if maybe humidity is an issue? Sugar draws moisture out of the air and that can result in a wetter looking cookie. Too, I think sometimes if I overbeat my sugar with my butter, I end up with a greasier/wetter looking cookie.
Over the weekend I have been making both oatmeal cookies an Nutella cookies. Today, using the exact same dough as yesterday, I baked another two batches; both of these came out perfectly. The difference being that the dough was chilled overnight. Yet when I then baked the Nutella cookies today this odd 'wet' thing happened to
them.
So the culprit is probably not the recipe. The issue is either to do with the temperature of the dough, the temperature of the baking tray/dish (and thus parchement paper) or the type of baking tray being used. If not, it's all of these things :laugh:
I'm in the process of doing an experiment at the minute. I have one pyrex baking dish and one normal baking tray, both of which are cool. Each have one oatmeal cookie (with chilled dough) and one Nutella cookie (not-chilled) on them. Hopefully when they come out I'll be in a better position to figure out what the problem actually is.
1 If they all come out perfect the issue was simply that the baking trays were too warm or that my parchment paper was too warm/greasy.
2 If they all come out 'wet' the problem is probably with the temperature at which they were baked.
3 If the cookies on the pyrex dish come out 'wet', but those on the baking tray are good, the issue is with the type of dish. Vice versa.
4 If the oatmeal cookies remain perfect, but there is an issue with the Nutella cookies, the problem is with the temperature of the dough.
5 If it's anything that I haven't said above, then I have no bloody clue what the heck is going on :laugh:
Will update when I know!
