What kinds of oats are these? (and a few other related questions)

[Yirg]

I'm going to brew my first oatmeal stout today (partial mash) and want to make sure I got the right type of oats. I bought two kinds:

John Palmer wrote about various kinds - whole, steel-cut/grits, rolled, and flaked. Which categories do the ones I bought belong to? Should I boil them first?

As for mashing (with base malts of course), the most common recommendation that I see are for 60 minutes in 152-154 Fahrenheit (66-68 Celsius). Is this indeed the best practice? Should I steep the other grains for the final 30 minutes, or for the entire hour?

Thanks in advance!

 

[blackflagbrew]

Looks like the first are rolled, second are flaked.

 

[terrapinj]

the latter look like quick oats = flaked oats that have been cut up

rolled and flaked are the same afaik - both are pregelatinized, do not need to be boiled just add to mash