Using ultra fine sugar as a substitute?

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An oatmeal cookie recipe I use calls for regular sugar.
Every ingredient measurement is in weight, not volume.

I have a lot of leftover ultra fine sugar from another recipe that I have since decided not to make again.
If I use the ultra fine instead in the first recipe will the cookie bake up the same?
 
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The powdered sugars will often times contain small amounts of corn starch to deter clumping. Ordinarily there isn't enough of it to be noticeable. In a oatmeal cookie recipe it probably wouldn't be noticed either other than possibly coming out a trifle crunchier.

The difference in sugar granule size might affect the texture, but there's so much other ingredients in that sort of recipe it might not be noticeable either.

I'm curious to know as well. If you do this please let us know!
 
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Update:
The ultra fine(or caster) sugar had no negative effects. Same texture.
It's pure sugar, no added ingredients.
It does blend in quicker-saved maybe 60 seconds in prep.
But-in my area it costs anywhere from a third more to twice as much as regular white sugar, depending on package sizes.
For me, not worth the price difference.
 

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