Hi all, I'm going to make no-bake cookies, and the recipe I have calls for old-fashioned oats. I have a massive surplus of quick oats, though, thanks to a great sale at a bulk store last month. If I replace the oats in the recipe with quick oats, will things still work? I found a recipe online that looks almost exactly like mine, but that calls for quick oats. I'm wondering if the oat choice is more a reflection of the texture you're after, rather than anything vital to the recipe. That is, would quick oats provide the same structure and flavor? I'm going to try this, I just wondered if anyone had any input as to why the oat choice matters.
-- Have a great day, Alex Hall mehg...@icloud.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
