Is it better to use old fashioned or quick oats for cookies?

December 8, 2025 •

4 min read

The primary difference between old fashioned and quick oats is how they are processed; quick oats are cut into smaller pieces and rolled thinner, resulting in faster cooking and a softer texture. Deciding between old fashioned or quick oats for cookies ultimately comes down to your desired texture and aesthetic, as each type of oat dramatically impacts the final result.

Quick Summary

This guide reveals the distinct impact of using old fashioned versus quick oats on cookie texture, spread, and appearance, helping you choose the best option for your baking goals.

Key Points

Texture is Key: Old fashioned oats create chewy cookies, while quick oats result in a softer, more cake-like texture.
Appearance Differs: Cookies with old fashioned oats have a rustic look with visible flakes, whereas quick oats blend in for a smoother finish.
Spread is Affected: Quick oats absorb more liquid faster, leading to a thicker cookie with less spread; old fashioned oats cause more spread and flatter cookies.
Substitution is Possible: You can substitute oats, but be aware it will alter the texture. Briefly pulsing old fashioned oats can help when subbing for quick oats.
Desired Outcome Drives Choice: The best oat depends on whether you prefer a thick, soft cookie (quick oats) or a flat, chewy one (old fashioned oats).
Chilling Improves Chewy Cookies: For cookies made with old fashioned oats, chilling the dough is recommended to control spreading and enhance chewiness.

Understanding the Oats: Processing Matters

Before diving into the baking results, it's essential to understand the fundamental differences between old fashioned and quick oats. Both are whole grain oats, but their processing is what sets them apart. Old fashioned oats, also known as rolled oats, are steamed and then rolled flat into large, thick flakes. This minimal processing preserves their structure. Quick oats, on the other hand, are steamed for longer, cut into smaller pieces, and rolled even thinner. This extra processing significantly reduces their cooking time and changes how they behave in baking.

Old Fashioned Oats for Cookies

When a recipe calls for old fashioned oats, it's typically because the baker wants to achieve a specific texture. The larger, thicker flakes retain their shape during baking, giving the cookies a hearty, chewy texture that is a hallmark of classic oatmeal cookies.

Characteristics of Cookies Made with Old Fashioned Oats:

Chewy Texture: The oats remain distinct, providing a substantial, toothsome chewiness throughout the cookie.
Visible Oats: The large flakes are clearly visible in the baked cookie, contributing to a rustic, wholesome appearance.
More Spread: Because they absorb moisture more slowly than quick oats, dough made with old fashioned oats tends to spread more, resulting in flatter, wider cookies with potentially crispier edges. Chilling the dough can mitigate this effect.
Enhanced Flavor: The nuttier, more pronounced oat flavor is often more noticeable in cookies made with old fashioned oats.

Quick Oats for Cookies

Quick oats are the go-to for bakers seeking a different outcome. Their smaller, thinner flakes absorb moisture much faster than old fashioned oats, which alters the dough's consistency and the cookie's final texture.

Characteristics of Cookies Made with Quick Oats:

Softer, Cakier Texture: The quick absorption of liquid results in a softer, more delicate, and cake-like crumb. The oats almost melt into the dough.
Less Visible Oats: The smaller flakes blend more seamlessly into the dough, leading to a smoother appearance where the oats are less defined.
Less Spread: Dough made with quick oats is typically drier due to the rapid absorption, causing the cookies to spread less and retain more height during baking. This often results in a puffier, thicker cookie.
Milder Flavor: The oat flavor is less pronounced than in cookies made with old fashioned oats.

The Science of Oats in Baking

The key to understanding the difference lies in surface area and absorption. Quick oats, being cut into smaller pieces, have a greater total surface area exposed to the liquid ingredients in your cookie dough. This allows them to absorb moisture more quickly and completely than old fashioned oats. The faster and higher moisture absorption affects the dough's hydration and gluten development, directly influencing the cookie's spread and texture.

Comparison: Old Fashioned vs. Quick Oats for Cookies


Feature	Old Fashioned Oats	Quick Oats
Texture	Chewy, hearty	Soft, cake-like, delicate
Appearance	Rustic, visible flakes	Smoother, oats less defined
Spread	Tends to spread more (flatter)	Spreads less (thicker, taller)
Absorption Rate	Slower, less complete	Faster, more complete
Flavor	More pronounced, nutty	Milder, less distinct
Best For	Classic chewy cookies, rustic treats	Softer cookies, blending seamlessly

Can You Substitute Old Fashioned for Quick Oats?

Yes, you can generally substitute one for the other, but be prepared for a texture change. If you use quick oats in a recipe calling for old fashioned oats, your cookies will be softer and thicker. To use old fashioned oats in a recipe calling for quick oats, you might briefly pulse them in a food processor to reduce their size and avoid a result that is too thick. However, it's worth noting that if you're seeking a specific outcome, it's best to use the type of oat called for in the recipe or adjust the recipe accordingly. A good tip for chewier cookies with old fashioned oats is to chill the dough for at least 30 minutes before baking to control spread.

Conclusion: Your Cookie, Your Choice

The debate over old fashioned versus quick oats for cookies is less about which is "better" and more about which is right for your desired outcome. If you crave a cookie with a robust, satisfying chew and a rustic look, old fashioned oats are the clear winner. For those who prefer a softer, more delicate, and cake-like cookie with a smoother appearance, quick oats are the ideal choice. By understanding the basic differences in processing and how they impact the final product, you can confidently bake the perfect oatmeal cookie every time. For more tips on baking perfect cookies, consider exploring resources on the science of baking ingredients, such as those found on sites like The Kitchn or Sally's Baking Addiction.

Frequently Asked Questions

Instant oats are not recommended as a substitute for old fashioned oats. They are heavily processed and will likely turn to mush, resulting in a very soft, powdery cookie that lacks texture.

Old fashioned, or rolled, oats are the best choice for achieving a chewier cookie. Their thicker, larger flakes hold their shape during baking, giving the cookie a hearty, chewy bite.

Quick oats are thinner and cut into smaller pieces, increasing their surface area and causing them to absorb more liquid faster. This creates a drier, denser dough that spreads less and produces a thicker, taller cookie.

To control spread when using old fashioned oats, it is highly recommended to chill the cookie dough for at least 30 minutes before baking. This solidifies the fats and helps the cookie hold its shape.

While the processing differs, the nutritional profiles of plain old fashioned and quick oats are very similar. Both are whole grains with comparable amounts of calories, fiber, and protein.

Using quick oats in a recipe intended for old fashioned oats might slightly reduce the baking time, as the quick oats cook faster. Always monitor the cookies closely to prevent overbaking.

For a softer, cake-like cookie with a delicate crumb, quick oats are the ideal choice. Their smaller, thinner flakes blend into the dough and absorb moisture to create a tender texture.