Originally Posted by Berlbrew
I'd like to revive this thread to continue this conversation. Is Jamil talking about toasting these oats before they're mashed? I'm trying to make an oatmeal stout soon and I definitely want that oatmeal cookie character.
Yes! You want to toast them at 300F until they are lightly browned and giving off "oatmeal cookie" aroma. Then, you can add some victory malt or biscuit malt to the mash, along with the oats, to give you that "oatmeal" taste.
You want to use quick oats or flaked oats, so that you don't have to cook them first. Quakers quick oats are fine. Then just toast them on a dry cookie sheet in the oven.