Hi! I recently substituted (another brand's [sorry!] whole wheat pastry flour 1:1 for all-purpose in an oatmeal raisin cookie recipe that I have made many times. The cookies came out flat unlike the more substantial cookie I'm used to. I couldn't figure out what I'd done wrong and finally thought of the flour substitute.

Your article suggests substituting whole wheat for AP 1:1 in oatmeal cookies should be fine. Do you think the ww pastry flour made my cookies "too soft"?

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