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Old 12-25-2011, 10:34 PM   #1
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Oatmeal raisin cookie help...please!

Okay, so we used to make the recipe on the back of the Quaker oats oatmeal can and it never failed us. Great moist cookies that didn't dry out and tasted great. We've since stopped using Quaker oats in favor of commodity oats which look the same but make us end up with completely different cookies. We use the same recipe but the commodity oats cookies end up (less than 24 hours later) dry, hard, crunchy, etc....Seriously too hard to eat, we have to heat them up in the microwave to "moisten" them and make them able to eat. LOL.

Any cooks/chefs/great bakers out there that can help us maybe fix it? Do we need more butter? Less oats? Less flour?? Its so confusing...

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Old 12-30-2011, 03:05 PM   #2
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You can try storing the cookies in a closed container with a slice of bread in it...it keeps the cookies softer longer.
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Old 12-30-2011, 03:57 PM   #3
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Re: Oatmeal raisin cookie help...please!

Did you maybe use different cooking type like Old-Fashioned instead of Quick cooking? Because that has called me to have some dry a** cookies before
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Old 12-30-2011, 06:08 PM   #4
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We do keep them in a sealed container, but not with bread...

As for the type of oats, I'm fairly certain that we use quick oats all the time....are those the better ones to use?
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Old 12-30-2011, 06:27 PM   #5
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Try the bread...my mom does this and it works...the bread gets hard while the cookies stay soft...its quite interesting.
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