Using Bread Flour for Oatmeal Cookies

I saw the question about using bread flour in lieu of all-purpose. I'm looking for suggestions on how to alter an oatmeal cookie recipe so they remain soft and chewy. Due to the coronavirus, the flour shelves in the stores in our area have been hit hard and it was the only flour I could get. I do have some all purpose but not enough for the double batch I want to make. I'm using the Quaker Oats recipe. Thanks for any suggestions.
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AntoniaJames August 6, 2021
The cookies should remain soft and chewy, even with a portion of the flour being bread flour. If anything, the extra gluten in the bread flour could make them even chewier, because gluten causes dough to stretch. That said, I'd be careful when mixing, so as not to over-beat the dry ingredients with the wet ingredients. I'd also be super-vigilant about not cooking them too long. If you want soft and chewy, it's always a good idea to take the oatmeal cookies out the minute they look like they could be done. Any longer than that, and they'll be crisp, and not as soft and chewy as you'd like. ;o)
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