Quick Answer
Yes, you can substitute flour for oats in cookies, but the substitution will affect the texture and flavor of the finished cookies. Oats have a chewy, nutty texture that flour cannot precisely replicate. However, you can make acceptable oatmeal cookies by replacing oats with flour using a 1:1 ratio. The cookies will be less chewy and have a more cake-like texture. Some adjustments like adding extra leavening or liquids may help compensate for the missing oats.
Oats vs. Flour in Cookies
Oats and flour both provide structure, binding, and moisture absorption in cookie dough. However, they have some key differences:
- Oats are much more absorptive than flour, requiring more liquid.
- Oats have a nubby, chewy texture, while flour is smooth.
- Oats provide a nutty, toasted flavor, while flour is neutral tasting.
- Oats contain fiber, protein, and beneficial fats that flour lacks.
These attributes allow oats to add unique qualities to cookies that all-purpose flour cannot precisely imitate.
Substituting Flour for Oats
When substituting flour for oats, it’s best to use a 1:1 ratio. For example, replace 1 cup of oats with 1 cup of flour. Here are some tips:
- The dough may be drier and require extra liquid like milk or brown sugar syrup. Add a few tablespoons at a time until the dough is workable.
- Consider adding an extra 1/4 tsp of baking soda or powder to help the cookies rise more.
- A small amount of extra fat like butter or oil can help mimic the richness from oats.
- Chopped nuts can provide some of the textural interest that oats would.
- Rolled wheat or rye flakes can provide some chewiness in addition to flour.
- Scooping cookie dough into balls rather than rolling it will help keep the dough together better.
How the Cookies Will Differ
Oatmeal cookies made with 100% flour instead of oats will have a different appearance and texture:
- The cookies will spread more during baking and have a flat versus mounded shape.
- They will be lighter in color rather than speckled with brown oats.
- The texture will be more cake-like and uniformly soft instead of chewy.
- The flavor will lack the hearty oat taste. It may seem sweeter due to the missing nutty notes.
While not identical, the cookies can still be tasty. Baking time and temperature may need adjustment to prevent excessive browning or a drier texture. Start checking cookies a few minutes early.
Best Practices
Here are some best practices for making great oatmeal cookies with flour instead of oats:
- Use softened butter instead of vegetable oil or melted butter. It will provide a better dough consistency.
- Cream the butter and sugars thoroughly until light and fluffy.
- Don’t skip the leavening agents suggested in the recipe.
- Chill the dough for at least 30 minutes before scooping and baking.
- Use parchment paper to prevent sticking on cookie sheets.
- Bake at 350°F and adjust time down if cookies brown too fast.
- Let cookies cool on the baking sheet for a few minutes before transferring to a rack.
Sample Recipe
Here is a sample recipe for oatmeal cookies using flour instead of oats:
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1⁄2 cups (195g) all-purpose flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1 cup mix-ins like chocolate chips, raisins, chopped nuts (optional)
Directions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides as needed. Mix in vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in mix-ins if using.
- Refrigerate dough for 30 minutes.
- Scoop dough into 1.5 tbsp balls and place 2 inches apart on prepared baking sheets.
- Bake for 8-10 minutes until lightly browned on the edges. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute some or all of the all-purpose flour for whole wheat flour. Whole wheat adds a heartier flavor and coarser texture similar to oats. The cookies may spread slightly more with extra whole wheat flour.
Do I need to adjust the liquids if I use oat flour?
Oat flour absorbs a lot of moisture like whole oats. You will likely need to increase the milk or other liquids by a few tablespoons when using oat flour to get the right dough consistency.
Can I make oatmeal raisin cookies without oats?
Definitely! Raisins pair beautifully with oatmeal cookies made with flour instead of oats. You may wish to increase the number of raisins for more texture and flavor. Chopped walnuts or chocolate chips also work well.
What can I do if the cookies spread too much?
If your oatmeal cookies spread into thin disks, try chilling the dough longer before baking. Using less baking soda or powder may also help. Scooping smaller balls of dough will make sturdier cookies. Finally, baking at a slightly lower oven temp like 325°F can reduce spread.
Should I use quick oats or old-fashioned oats in cookies?
Old-fashioned rolled oats are the best choice for oatmeal cookies. They hold their shape during baking better than quick oats. Make sure not to use steel cut or instant oats which won’t provide the right texture.
Can I make oatmeal cookies gluten-free?
Yes, you can make gluten-free oatmeal cookies by using an all-purpose gluten-free flour blend in place of regular flour. They may spread more, so chilling the dough is helpful. You can also use gluten-free oats for completely gluten-free cookies.
Conclusion
While oatmeal cookies won’t be exactly the same without oats, it is possible to substitute flour using a 1:1 ratio. Adjustments to leavening, liquids, and extras like nuts and chocolate chips can help mimic some of the effects of oats. The finished cookies will have a more cake-like texture and lighter appearance but can still be delicious. With some tweaking and best practices, flour can be an acceptable stand-in when you’re out of oats!