There is a lot of confusion about which oats to use for baking, but the answer is really very simple. The way oats are processed effects whether they will maintain their shape and texture while baking or become soft, almost dissolving, while baking. Rolled oats are steamed and pressed flat. The thinner the oats are rolled, the faster they will cook. Old-fashioned rolled oats will maintain more chewiness in cookies that quick cooking oats which will get soft. Steel cut oats (Irish oats) aren’t rolled. They are cut with steel blades. Steel cut oats take the longest to cook and are the chewiest when added to baked goods.