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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 over 5 years ago
7 answers 15840 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 5 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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

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

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added over 5 years ago

A comment from thirchfeld, in a Buttermilk Oatmeal Bread from AntoniaJames, suggests presoaking, with details given. http://www.food52.com/recipes...
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.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added over 5 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)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 5 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.

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