Oat cookies are most famous and full of proteins due to the presence of oats which are good for human health. OATS are the major ingredient in oat cookies. There are basically two types of Oats available to add as an ingredient in Oat Cookies Namely Rolled Oats and Jumbo Oats.
Difference Between Rolled Oats and Jumbo Oats
All oats start off as oat groats (whole, unprocessed, unbroken grains), and then they go through a heat and moisture treatment for stabilization. Once stabilized, the groats are processed into the range of oat products we see in shops, such as steel cut, instant and jumbo rolled oats. Each of these varieties is best used for different things,
Jumbo rolled oats
Also known as Wholegrain oats or Old fashioned oats, these are oat groats that have been steamed, then flattened with a large heavy roller (hence the term ‘rolled’ oats!). Jumbo rolled oats have got the perfect bite and texture for making muesli and granola, however they are great in porridge or overnight bircher muesli too, resulting in more texture than what you’d get with instant oats.
Instant rolled oats
Also known as Quick oats, these oats are cut into smaller pieces then steamed and rolled flatter than jumbo oats to create smaller, finer flakes. Being so fine and able to absorb more liquid makes instant oats great for making porridge quickly, as the name suggests.
Why we use Oats in Biscuits and Cookies as an Ingredient
The composition of oats are
- Source of texture in cookies and quick breads.
- Rolled oats can be used to enhance the appearance of whole or multi-grain bread when applied to the top of the loaf prior to baking.
- Rolled oats also provide a source or whole grains and fiber to the baked good.