Oatmeal cookies are arguably one of the most favored flavors of cookies for both kids and adults. However, oats' contribution to baking does not stop at cookies. Oats add fiber, texture and a mild nutty flavor to baked goods.
Oats are low in fat, and are sodium free, cholesterol free and preservative free. When baking, you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats.
Instant Oatmeal is cut too fine, and is not recommended for baking.
Making Oat Flour
Substitute oat flour, made from quick or rolled oats, in equal measure for whole wheat flour. Oats are a naturally gluten-free grain, but be aware that most oat crops are cross-contaminated and contain enough gluten to affect those with sensitive allergies. It is possible to purchase gluten-free oats – check the label to be sure.
To make your own oat flour, process rolled oats in a coffee grinder, food processor or food mill. Pulse until you have a grain-flecked powder. Whole-grain flours such as oat flour stay fresh longest when refrigerated.
It is possible to make a peanut butter cookie without any flour at all by substituting rolled oats, because the peanut butter serves as a natural binding agent.
Gluten-free, no-flour peanut butter cookie recipes do not include flour or additional leavening, even though more than 1 cup of oats are used.
Blend rolled oats with eggs, peanut butter, sugar and baking soda to make a flourless baked cookie. Non-bake cookies can also be made with peanut butter and rolled oats, using no flour.
When making recipes that require baking powder, add 2 1/2 teaspoons baking powder per cup of oat flour. If you are using buttermilk in your recipe, replace the buttermilk with 1/2 teaspoon baking soda for each cup of milk.
Rolled oats can also be used in burgers and meatloaf much like soft breadcrumbs. They can provide a crispy coating for chicken and be served as a savory side dish.
Wiki How on making and using oats flour