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Anyone have a good recipe for oatmeal cookies using steel cut oatmeal?

I've been wanting oatmeal cookies. Today I bought steel cut oatmeal. Now, I think that might be a mistake for cookies, as most recipes call for quick oatmeal. Any recipes, suggestions, should I pre-cook or soak them first? I'm afraid they'll be too dense in a cookie.

Sam is a trusted home cook.

asked almost 4 years ago
7 answers 10942 views
added almost 4 years ago

I am partial to this oatmeal cooky recipe and I add cranberries also. I don't know why you can't substitute steel cut oats. The cookies will have a lot of texture http://www.101cookbooks...

Googled several steel cut oatmeal cooky recipes and to my eye didn't look like they did anything special as in soaking them first.

added almost 4 years ago

If you make them, be sure to post how they turned out. I'm curious! I love steel cut oats!

added almost 4 years ago

I once added some steel cut oats to my regular oatmeal cookies, just to "add some texture," and they didn't quite cook all the way with the recipe. I ended up with very dense, almost gritty cookies, and that was only subbing part of the rolled oats with steel cut oats. I've found that they behave much better if you just whirl them in the food processor first to grind them up a bit. I let them run in the processor about 2-3 minutes.

added almost 4 years ago

That's a good suggestion, to try grinding. I wouldn't use steel cut oats for cookies in general.

added almost 4 years ago

A comment from thirchfeld, in a Buttermilk Oatmeal Bread from AntoniaJames, suggests presoaking, with details given.
That is a bread recipe with much more liquids than a cookie would use, but I think his advice can easily be adapted. I know I've used SC oats in bread where they stick out, fall off, and are more an annoyance than we needed.


AntoniaJames is a trusted source on Bread/Baking.

added almost 4 years ago

I don't see how you could substitute them, given their very hard, dry nature. I do think you could hydrate them a bit, or even cook them all the way, and then use them in cookies. I wouldn't do it though without a recipe, because the amount of liquid for the purpose of applying the ratio (liquid to dry ingredients) would be hard to determine. The texture would be quite different from cookies made using a regular oatmeal cookie, but I imagine they'd be good nonetheless. ;o)


Sam is a trusted home cook.

added almost 4 years ago

Thanks everyone. I just bought some Old Fashioned oatmeal today. I rarely make cookies or deserts, so it's something I don't want to risk messing up.